C & T Cuisine
5016 Avenue D, Brooklyn, NY 11203
Caribbean Rugby-Remsen Village (718) 347-2970
Grade C · as of Nov 7, 2019
C & T Cuisine was last inspected on May 11, 2022 with a result of “Violations were cited in the following area(s)”. Inspectors found 1 violation.
Latest inspection
May 11, 2022 · Administrative Miscellaneous · Initial Inspection
Result: Violations were cited in the following area(s)
1 paperwork-
PaperworkSigns & paperwork
Current letter grade sign not posted.
Inspection history
6 inspections on record
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0 0 points (A range)
Cycle Inspection · Initial Inspection
4 critical2 general Show violations
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CriticalFood temperature
Cold food was kept warmer than 41°F, where bacteria can grow.
Official wording (code 02G)
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
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CriticalFood temperature
Hot food was being held below 140°F, where bacteria can grow.
Official wording (code 02B)
Hot food item not held at or above 140º F.
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CriticalFood handling
No working thermometer was available to check food temperatures.
Official wording (code 04J)
Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
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CriticalFood handling
No one supervising the kitchen held a Food Protection Certificate.
Official wording (code 04A)
Food Protection Certificate not held by supervisor of food operations.
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GeneralFacility upkeep
Single-use items (cups, utensils, containers) were missing, reused, or left unprotected.
Official wording (code 10H)
Proper sanitization not provided for utensil ware washing operation.
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GeneralFacility upkeep
Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.
Official wording (code 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.
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C 40 points (C range)
Cycle Inspection · Re-inspection
4 critical2 general Show violations
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CriticalFood temperature
Cooked food wasn’t cooled down quickly enough.
Official wording (code 02H)
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.
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CriticalPests
Mice, or signs of mice, were found.
Official wording (code 04L)
Evidence of mice or live mice present in facility's food and/or non-food areas.
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CriticalFood temperature
Hot food was being held below 140°F, where bacteria can grow.
Official wording (code 02B)
Hot food item not held at or above 140º F.
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CriticalFood handling
No one supervising the kitchen held a Food Protection Certificate.
Official wording (code 04A)
Food Protection Certificate not held by supervisor of food operations.
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GeneralPests
The building wasn’t pest-proofed: gaps, holes, or clutter that let rodents or insects in or give them shelter.
Official wording (code 08A)
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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GeneralFacility upkeep
Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.
Official wording (code 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.
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22 22 points (B range)
Cycle Inspection · Initial Inspection
Scored in the B range on an initial inspection, so no grade is given yet. A re-inspection follows.
2 critical1 general Show violations
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CriticalFood temperature
Hot food was being held below 140°F, where bacteria can grow.
Official wording (code 02B)
Hot food item not held at or above 140º F.
-
CriticalFood handling
No one supervising the kitchen held a Food Protection Certificate.
Official wording (code 04A)
Food Protection Certificate not held by supervisor of food operations.
-
GeneralFacility upkeep
Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.
Official wording (code 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.
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A 11 points (A range)
Cycle Inspection · Re-inspection
2 critical1 general Show violations
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CriticalPests
Mice, or signs of mice, were found.
Official wording (code 04L)
Evidence of mice or live mice present in facility's food and/or non-food areas.
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CriticalPests
Flies or other nuisance pests were found.
Official wording (code 04N)
Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
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GeneralPests
The building wasn’t pest-proofed: gaps, holes, or clutter that let rodents or insects in or give them shelter.
Official wording (code 08A)
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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27 27 points (B range)
Cycle Inspection · Initial Inspection
Scored in the B range on an initial inspection, so no grade is given yet. A re-inspection follows.
2 critical3 general Show violations
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CriticalPests
Mice, or signs of mice, were found.
Official wording (code 04L)
Evidence of mice or live mice present in facility's food and/or non-food areas.
-
CriticalFood temperature
Cold food was kept warmer than 41°F, where bacteria can grow.
Official wording (code 02G)
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
-
GeneralPests
The building wasn’t pest-proofed: gaps, holes, or clutter that let rodents or insects in or give them shelter.
Official wording (code 08A)
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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GeneralPests
Pesticides were used or stored improperly, or open bait was used.
Official wording (code 08C)
Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
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GeneralFacility upkeep
Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.
Official wording (code 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.
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More in Rugby-Remsen Village
Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 4 years ago. Always confirm with the official record.