NYC Health Ratings

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/Brooklyn /Gravesend

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Chikurin

1105 QUENTIN RD
Brooklyn, NY 11229
Phone: (718) 336 8887

As of: 2015-11-04 00:00:00

Inspection Trends

Violations:

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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:

Live roaches 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.
Wiping cloths soiled or not stored in sanitizing solution.

Violations:

Thawing procedures improper.
Hot food item not held at or above 140º F.

Violations:

Hot food item not held at or above 140º F.
Wiping cloths soiled or not stored in sanitizing solution.
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.
Bulb not shielded or shatterproof, in areas where there is extreme heat, temperature changes, or where accidental contact may occur.
Smoke free workplace smoking policy inadequate, not posted, not provided to employees.

Violations:

No facilities available to wash, rinse and sanitize utensils and/or equipment.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
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.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

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

Violations:

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Hot food item not held at or above 140º F.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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.

Violations:

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.
Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.