Paneantico Bakery

9124 3 Avenue
Brooklyn, NY 11209
(718) 680-2347

Current Inspection Grade: A
Current Grade: A
Last Graded: 08/11/2022
 
 

At A Glance

Paneantico Bakery has an average score of 25.75 from 8 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Paneantico Bakery 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

02/26/2024 | Cycle Inspection / Initial Inspection | Score: 25 | Not Graded
  1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  2. (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.
  3. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  4. 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.
  5. 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.
11/14/2023 | Cycle Inspection / Re-inspection | Score: 11 | A
  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. 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.
10/12/2023 | Cycle Inspection / Initial Inspection | Score: 55 | Not Graded
  1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  2. (Critical) No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
  3. (Critical) Hot TCS food item not held at or above 140 °F.
  4. (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.
  5. 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.
08/11/2022 | Cycle Inspection / Initial Inspection | Score: 13 | A
  1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  2. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  3. 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.
02/01/2022 | Cycle Inspection / Re-inspection | Score: 12 | A
  1. (Critical) Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
  2. Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
11/29/2021 | Cycle Inspection / Initial Inspection | Score: 41 | Not Graded
  1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  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) Hot food item not held at or above 140º F.
  4. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  5. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  6. Food contact surface not properly maintained.
  7. 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.
  8. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
08/10/2021 | Cycle Inspection / Re-inspection | Score: 23 | B
  1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  2. (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
  3. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  4. (Critical) Hot food item not held at or above 140º F.
  5. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
07/23/2021 | Cycle Inspection / Initial Inspection | Score: 26 | Not Graded
  1. (Critical) Hot food item not held at or above 140º F.
  2. (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
  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) Wiping cloths soiled or not stored in sanitizing solution.
  5. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

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