1242 Nostrand Avenue
Brooklyn, NY 11225
(646) 474-1350
Current Inspection Grade: A
At A Glance
Jing Lung Chinese Restaurant has an average score of 34 from 2 scored inspections (see inspection history).
The average is higher than 27, which equates to having a C average. This shows that Jing Lung Chinese Restaurant 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.
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
05/02/2023 | Pre-permit (Operational) / Re-inspection | Score: 12 | A
- (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.
- (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
03/20/2023 | Pre-permit (Operational) / Initial Inspection | Score: 56 | Not Graded
- (Critical) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
- (Critical) No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Thawing procedure improper.
- 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.
- Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
- 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.
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