Asian Kabab & Curry

496 Crescent Street
Brooklyn, NY 11208
(347) 787-2869

Current Inspection Grade: A
Current Grade: A
Last Graded: 01/11/2022
 
 

At A Glance

Asian Kabab & Curry has an average score of 32.75 from 4 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that Asian Kabab & Curry may not be meeting the City and State guidelines for 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

09/14/2023 | Cycle Inspection / Initial Inspection | Score: 47 | Not Graded
  1. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  2. (Critical) Live roaches in facility's food or non-food area.
  3. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  4. (Critical) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
  5. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  6. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  7. Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
  8. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
  9. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
09/14/2023 | Administrative Miscellaneous / Initial Inspection
  1. Current letter grade or Grade Pending card not posted
11/23/2022 | Cycle Inspection / Re-inspection | Score: 40 | C
  1. (Critical) No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
  2. (Critical) Hot TCS food item not held at or above 140 °F.
  3. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  4. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  6. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
05/24/2022 | Cycle Inspection / Initial Inspection | Score: 31 | Not Graded
  1. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  2. (Critical) Hot food item not held at or above 140º F.
  3. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  4. Thawing procedures improper.
  5. Single service item reused, improperly stored, dispensed; not used when required.
  6. Lighting Inadequate
01/11/2022 | Cycle Inspection / Re-inspection | Score: 13 | A
  1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  2. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
  3. Food contact surface not properly maintained.

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