Emma’s Torch

345 Smith St
Brooklyn, NY 11231
(240) 441-6326

Current Inspection Grade: A
Current Grade: A
Last Graded: 02/07/2020
 
 

At A Glance

Emma's Torch has an average score of 13.67 from 3 scored inspections (see inspection history). The average is under 14, which equates to having an A average. This shows that Emma's Torch consistently maintains 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

02/07/2020 | Cycle Inspection / Initial Inspection | Score: 7 | A
  1. Hot food item not held at or above 140ยบ F.
04/20/2019 | Pre-permit (Operational) / Re-inspection | Score: 13 | A
  1. 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.
  2. Accurate thermometer not provided in refrigerated or hot holding equipment.
  3. Wiping cloths soiled or not stored in sanitizing solution.
02/09/2019 | Pre-permit (Operational) / Initial Inspection | Score: 21 | Not Graded
  1. 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.
  2. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
  3. 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.
  4. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  5. Evidence of mice or live mice present in facility's food and/or non-food areas.

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