NYC Health Ratings

Get NYC Health Violation Ratings for the restaurants you eat at.


/Brooklyn /Bedford Stuyvesant

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Ma N Pop Soul Food

349 LEWIS AVE
Brooklyn, NY 11233
Phone: (718) 574 6735

As of: 2016-02-01 00:00:00

Inspection Trends

Violations:

Food Protection Certificate not held by supervisor of food operations.
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.

Violations:

Evidence of mice or live mice present in facility's food and/or non-food areas.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

Violations:

Wiping cloths soiled or not stored in sanitizing solution.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Violations:

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 1 65º F or above within 2 hours.
Current letter grade card not posted.

Violations:

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.
Proper sanitization not provided for utensil ware washing operation.
Wiping cloths soiled or not stored in sanitizing solution.
Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Violations:

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Hot food item not held at or above 140º F.
Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.