NYC Health Ratings

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


/Brooklyn /Bedford Stuyvesant

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Gallery Bar

10561058 BROADWAY
Brooklyn, NY 11221
Phone: (718) 928 7466

As of: 2015-10-21 00:00:00

Inspection Trends

Violations:

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Violations:

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Smoke free workplace smoking policy inadequate, not posted, not provided to employees.
Bulb not shielded or shatterproof, in areas where there is extreme heat, temperature changes, or where accidental contact may occur.

Violations:

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Hot food item not held at or above 140º F.

Violations:

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

Violations:

Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
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.
Proper sanitization not provided for utensil ware washing operation.
Hot food item not held at or above 140º F.

Violations:

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.
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.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying conditions.