American · 7107 3 AVENUE, Brooklyn, 11209
Trust Score
pest history on record
#800 of 1,111 american restaurants in Brooklyn
Pest history: Insects or pests present (Sep 2024, Aug 2024)
1 food safety issue on latest inspection
Food safety issues (1)
Potable water supply cross-connected with non-potable source
Other issues (3)
Below average — cleaner than 28% of peers. Improved from 25 to 12 pts over 17 months
B
Food safety (1)
Potable water supply cross-connected with non-potable source
Other (3)
Food safety (1)
Potable water supply cross-connected with non-potable source
Other (3)
Food safety (6)
Food obtained from an unapproved or unknown source
Food obtained from an unapproved or unknown source
General evidence of pest activity on premises
General evidence of pest activity on premises
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Food safety (6)
General evidence of pest activity on premises
General evidence of pest activity on premises
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Other (10)
Sep 24
A
Feb 26
Lower score = fewer violations = better
Food safety (6)
General evidence of pest activity on premises
General evidence of pest activity on premises
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Other (10)