Hunan Glatt Kosher
557 Kings Highway, Brooklyn, NY 11223

HUNAN GLATT KOSHER is a restaurant at 557 Kings Highway, Brooklyn, NY 11223. The phone number is 7186456555. The cuisine type is Jewish/Kosher. The CAMIS is 41467170.


Inspections · HUNAN GLATT KOSHER

Date Score Grade Inspection Type Violation Critical Flag
02/09/2016 21 Z Cycle Inspection / Re-inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
02/09/2016 21 Z Cycle Inspection / Re-inspection 06B - Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed. Critical
02/09/2016 21 Z Cycle Inspection / Re-inspection 06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Critical
02/09/2016 21 Z Cycle Inspection / Re-inspection 08A - Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. Not Critical
02/09/2016 21 Z Cycle Inspection / Re-inspection 10F - 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. Not Critical
01/25/2016 21 Cycle Inspection / Initial Inspection 05D - Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided. Critical
01/25/2016 21 Cycle Inspection / Initial Inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
01/25/2016 21 Cycle Inspection / Initial Inspection 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Critical
01/20/2015 9 A Cycle Inspection / Initial Inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
01/20/2015 9 A Cycle Inspection / Initial Inspection 10F - 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. Not Critical
12/11/2013 10 A Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
12/11/2013 10 A Cycle Inspection / Initial Inspection 10F - 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. Not Critical
06/11/2013 13 A Cycle Inspection / Re-inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
06/11/2013 13 A Cycle Inspection / Re-inspection 10B - 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. Not Critical
06/11/2013 13 A Cycle Inspection / Re-inspection 10E - Accurate thermometer not provided in refrigerated or hot holding equipment. Not Critical
06/11/2013 13 A Cycle Inspection / Re-inspection 10F - 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. Not Critical
05/29/2013 30 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
05/29/2013 30 Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
05/29/2013 30 Cycle Inspection / Initial Inspection 06A - Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. Critical
05/29/2013 30 Cycle Inspection / Initial Inspection 09B - Thawing procedures improper. Not Critical
05/29/2013 30 Cycle Inspection / Initial Inspection 10B - 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. Not Critical
05/29/2013 30 Cycle Inspection / Initial Inspection 10D - 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. Not Critical
05/29/2013 30 Cycle Inspection / Initial Inspection 10F - 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. Not Critical

Jewish/Kosher restaurants at New York 11223