BETTER GOURMET HEALTH KITCHEN


Phone: 7187272800
Address: 400 Forest Avenue, Staten Island, NY 10301

BETTER GOURMET HEALTH KITCHEN (Health Operation# 50006379) is a foood service establishment inspected by New York City Department of Health and Mental Hygiene (DOHMH). The last inspected date is November 6, 2017.

Business Overview

CAMIS Number 50006379
Doing Business As Name BETTER GOURMET HEALTH KITCHEN
Address 400 Forest Avenue
Staten Island
NY 10301
Cuisine American
Phone 7187272800
Score 12
Grade A
Grade Date 11/06/2017

Inspection Results

Date: 2017-11-06 Type: Cycle Inspection / Re-inspection Score: 12 Grade: A
Violations: Violations were cited in the following area(s).
- 04D (Critical) : Food worker does not wash hands thoroughly after using the toilet, coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands.
- 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.
Date: 2017-09-20 Type: Cycle Inspection / Initial Inspection Score: 20
Violations: Violations were cited in the following area(s).
- 02I (Critical) : Food prepared from ingredients at ambient temperature not cooled to 41º F or below within 4 hours.
- 02G (Critical) : Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- 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.
- 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.
Date: 2017-02-21 Type: Cycle Inspection / Re-inspection Score: 13 Grade: A
Violations: Violations were cited in the following area(s).
- 02C (Critical) : 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.
- 04H (Critical) : Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Date: 2017-01-05 Type: Cycle Inspection / Initial Inspection Score: 32
Violations: Violations were cited in the following area(s).
- 06A (Critical) : Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
- 06D (Critical) : Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 02G (Critical) : Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- 02H (Critical) : 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.
- 04C (Critical) : Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
Date: 2016-06-16 Type: Cycle Inspection / Re-inspection Score: 11 Grade: A
Violations: Violations were cited in the following area(s).
- 02G (Critical) : Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- 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.
- 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.
Date: 2016-03-23 Type: Cycle Inspection / Initial Inspection Score: 21
Violations: Violations were cited in the following area(s).
- 06D (Critical) : Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 02H (Critical) : 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.
- 02G (Critical) : Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- 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.
Date: 2015-07-28 Type: Cycle Inspection / Re-inspection Score: 8 Grade: A
Violations: Violations were cited in the following area(s).
- 04H (Critical) : Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Date: 2015-07-01 Type: Cycle Inspection / Initial Inspection Score: 23
Violations: Violations were cited in the following area(s).
- 02B (Critical) : Hot food item not held at or above 140º F.
- 06E (Critical) : Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 06D (Critical) : Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 09B : Thawing procedures improper.
- 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.
Date: 2015-02-19 Type: Cycle Inspection / Re-inspection Score: 12 Grade: A
Violations: Violations were cited in the following area(s).
- 06E (Critical) : Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 06D (Critical) : Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 09A : Canned food product observed dented and not segregated from other consumable food items.
Date: 2015-02-09 Type: Cycle Inspection / Initial Inspection Score: 35
Violations: Violations were cited in the following area(s).
- 06D (Critical) : Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 07A (Critical) : Duties of an officer of the Department interfered with or obstructed.
- 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.
Date: 2014-07-15 Type: Pre-permit (Operational) / Re-inspection Score: 7 Grade: A
Violations: Violations were cited in the following area(s).
- 04H (Critical) : Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Date: 2014-05-06 Type: Administrative Miscellaneous / Initial Inspection
Violations: No violations were recorded at the time of this inspection.
Date: 2014-05-06 Type: Pre-permit (Operational) / Initial Inspection Score: 14
Violations: Violations were cited in the following area(s).
- 06C (Critical) : Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 02B (Critical) : Hot food item not held at or above 140º F.
- 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.

Office Location

400 Forest Avenue, Staten Island, NY 10301
Street Address 400 FOREST AVENUE
Borough STATEN ISLAND
State New York
Zip 10301

Competitor

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BETTER GOURMET HEALTH KITCHEN 4085 Victory Boulevard, Staten Island, NY 10314 2017-08-21
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BETTER GOURMET HEALTH KITCHEN 877 Huguenot Ave, Staten Island, NY 10312 1900-01-01

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Dataset Information

Data Provider New York City Department of Health and Mental Hygiene (DOHMH)
Jurisdiction New York City

This dataset includes 80k food service establishments inspected by New York City Department of Health and Mental Hygiene (DOHMH).

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