INAKA ASIAN FUSION
8318 3 AVENUE, Brooklyn, NY 11209 · Restaurant (Japanese)
6 inspections
- Cycle Inspection / Initial Inspection
2 infractions
- 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
- Critical
- 06C: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
- Critical
- 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
- Cycle Inspection / Reopening Inspection
1 infraction
- 10F: 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.
- Not Critical
- 10F: 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.
- Cycle Inspection / Initial Inspection
10 infractions
- 10F: 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.
- Not Critical
- 09B: Thawing procedure improper.
- Not Critical
- 10B: 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.
- Not Critical
- 02F: Meat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.
- Critical
- 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
- Not Critical
- 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Not Critical
- 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Critical
- 04L: Evidence of mice or live mice in establishment's food or non-food areas.
- Critical
- 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
- Critical
- 28-05: Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away
- Not Critical
- 10F: 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.
- Cycle Inspection / Re-inspection
11 infractions
- 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Critical
- 02B: Hot TCS food item not held at or above 140 °F.
- Critical
- 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
- Critical
- 10B: 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.
- Not Critical
- 10F: 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.
- Not Critical
- 04L: Evidence of mice or live mice in establishment's food or non-food areas.
- Critical
- 04O: Live animal other than fish in tank or service animal present in facility’s food or non-food area.
- Critical
- 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Critical
- 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Not Critical
- 05C: Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
- Critical
- 03A: Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.
- Critical
- 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Cycle Inspection / Initial Inspection
4 infractions
- 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
- Critical
- 10F: 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.
- Not Critical
- 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Critical
- 02B: Hot TCS food item not held at or above 140 °F.
- Critical
- 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
- Cycle Inspection / Re-inspection
3 infractions
- 06C: Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- Critical
- 10H: Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
- Not Critical
- 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Critical
- 06C: Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.