BROOKLYN PIZZA

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Inspection history

1. Apr 27, 2026

   ✓
   7 violations

   • 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C). Facility keeps back door open with no screen door available which is needed to help prevent entrance of flies to facility. Education provided.
   • 3-501.19 Time as a Public Health Control (Pf) Facility keeps cooked pizzas out and reheats slices for customers and uses product within 4 hours. Facility lacks an approved Time as a Public Health Control plan. A Time as a Public Health Control written procedure template will be provided to operator to fill out and send back to inspector and keep on file at restaurant; and time stamp product that will be kept out of temperature control.
   • 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P). Raw shell eggs over raw vegetables in the walk in cooler. Raw foods of animal origin should not be stored over cooked or ready to eat foods. food shall be protected from cross contamination by: separating raw animal food during storage, preparation, holding, and display from: Raw ready to eat food such as fruits and vegetables, and cooked ready to eat food. Eggs moved the lower shelf.
   • 3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
   • 6-301.11 Handwashing Cleanser, Availability (Pf) Handwashing sink next to prep station without soap, emplyees stated they use the bathroom instead. Education provided to use handsink provided not in the bathroom and supply with soap and paper towels.
   • 6-501.115 Prohibiting Animals (Pf). Observed multiple dogs inside the facility in the front bar and the back. Except as specified in (B) and (C) of this section, live animals may not be allowed in a retail food facility. Education provided.
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.