Halsey Bar & Grill

4404 Avenue H
Brooklyn, NY 11234
(347) 587-2688

Current Inspection Grade: Grade Pending

1. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
2. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
3. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
4. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
5. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
6. 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.
7. 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.
8. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. 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.
2. 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.

1. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
2. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
3. (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.
4. (Critical) Live roaches in facility's food or non-food area.
5. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
6. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
7. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
8. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
9. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
10. Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
11. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
12. 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.
13. Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.