B'klyn Burro

Current letter grade or grade pending card not posted

Evidence of mice or live mice in establishment's food or non-food areas.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Evidence of mice or live mice in establishment's food or non-food areas.

No approved written standard operating procedure for avoiding contamination by refillable returnable containers.

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. condiments not in single-service containers or dispensed directly by the vendor.

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.

Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.

Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.

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.

Evidence of mice or live mice present in facility's food and/or non-food areas.

Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.

Facility not vermin proof. harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.