Pati’s Bakery

1716 Avenue M
Brooklyn, NY 11230
(347) 462-3044

Current Inspection Grade: C
Current Grade: C
Last Graded: 12/03/2021
 
 

At A Glance

Pati's Bakery has an average score of 28.67 from 3 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that Pati's Bakery may not be meeting the City and State guidelines for 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

06/16/2023 | Cycle Inspection / Initial Inspection | Score: 13 | 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. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
06/02/2022 | Pre-permit (Operational) / Compliance Inspection | Score: N/A | Not Graded
  1. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  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.
12/03/2021 | Pre-permit (Operational) / Re-inspection | Score: 39 | C
  1. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  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) Hot food item not held at or above 140º F.
  4. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  5. (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
  6. Proper sanitization not provided for utensil ware washing operation.
  7. 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.
  8. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
  9. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
  10. 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.
11/04/2021 | Pre-permit (Operational) / Initial Inspection | Score: 34 | Not Graded
  1. (Critical) Food Protection Certificate not held by supervisor of food operations.
  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) Hot food item not held at or above 140º F.
  4. (Critical) No facilities available to wash, rinse and sanitize utensils and/or equipment.
  5. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.

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