191 Smith Street
Brooklyn, NY 11201
(347) 294-4660
Current Inspection Grade: A
At A Glance
Shan has an average score of 13 from 2 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Shan 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. In recent history, Shan has earned a Grade A on all its initial inspections. Well done.
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. In recent history, Shan has earned a Grade A on all its initial inspections. Well done.
Inspection History
11/29/2023 | Cycle Inspection / Initial Inspection | Score: 13 | A
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
- Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
06/09/2022 | Pre-permit (Operational) / Initial Inspection | Score: 13 | A
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 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.
- Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
- 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.
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