Golden Star Kitchen

638 Blake Avenue
Brooklyn, NY 11207
(469) 438-6991

Current Inspection Grade: Grade Pending
Current Grade: Grade Pending
Last Graded: 03/16/2020
 
 

At A Glance

Golden Star Kitchen has an average score of 20.75 from 4 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Golden Star Kitchen may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.

An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.

Inspection History

01/05/2023 | Cycle Inspection / Re-inspection | Score: 10 | A
  1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  2. (Critical) Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
05/19/2022 | Cycle Inspection / Initial Inspection | Score: 34 | Not Graded
  1. (Critical) Hot food item not held at or above 140º F.
  2. (Critical) Wiping cloths soiled or not stored in sanitizing solution.
  3. (Critical) Food prepared from ingredients at ambient temperature not cooled to 41º F or below within 4 hours.
  4. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  5. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
  6. Food contact surface not properly maintained.
  7. Single service item reused, improperly stored, dispensed; not used when required.
03/16/2020 | Cycle Inspection / Reopening Inspection | Score: 7 | C
  1. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  2. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
03/12/2020 | Cycle Inspection / Re-inspection | Score: 32 | CLOSED
  1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  2. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  3. (Critical) Food contact surface improperly constructed or located. Unacceptable material used.
  4. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  5. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
  6. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

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