BKLYN CATERERS

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Inspection history

1. Feb 3, 2026

   ✕
   7 violations

   • Critical:Hot TCS food item not held at or above 140 °F.
   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
   • Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
   • Thawing procedure improper.
   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

2. Sep 30, 2024

   ✕
   7 violations

   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • Critical:Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
   • Critical:Hot TCS food item not held at or above 140 °F.
   • Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
   • Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
   • Food Protection Certificate not available for inspection
   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.