K & V Bakery

1405 Avenue U
Brooklyn, NY 11229
(718) 627-0986

Current Inspection Grade: A
Current Grade: A
Last Graded: 03/10/2022
 
 

At A Glance

K & V Bakery has an average score of 20.33 from 3 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that K & V 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

06/14/2023 | Cycle Inspection / Re-inspection | Score: 12 | A
  1. (Critical) Live roaches in facility's food or non-food area.
  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.
04/28/2023 | Cycle Inspection / Initial Inspection | Score: 37 | Not Graded
  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) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  3. (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.
  4. (Critical) Hot TCS food item not held at or above 140 °F.
  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.
  6. Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
  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.
03/10/2022 | Cycle Inspection / Initial Inspection | Score: 12 | A
  1. (Critical) Hot food item not held at or above 140º F.
  2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

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