EL BRAVO MEXICAN BAR & RESTAURANT, 621 MELROSE AVENUE, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Jan 16, 2014 | 12 |
| Aug 08, 2013 | 13 |
| Jul 03, 2013 | 33 |
- | Apr 13, 2013 | 0 |
| Feb 05, 2013 | 11 |
| Jan 15, 2013 | 31 |
| Aug 07, 2012 | 12 |
| Jul 24, 2012 | 20 |
| Mar 21, 2012 | 12 |
| Mar 08, 2012 | 28 |
| Nov 02, 2011 | 14 |
10F (General Violations Conditions - Facility Maintenance) | Jun 27, 2011 | 4 |
| Jun 23, 2011 | 36 |
| Jun 09, 2011 | 75 |
| Feb 01, 2011 | 19 |
- Violation descriptions:
- 02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
- 04A - Food Protection Certificate not held by supervisor of food operations.
- 04H - Food in contact with utensil, container, or pipe that consist of toxic material.
- 04J - Unprotected food re-served.
- 04L - Evidence of rats or live rats present in facility's food and/or non-food areas.
- 04N - Evidence of roaches or live roaches present in facility's food and/or non-food areas.
- 05D - Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.
- 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 08C - Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
- 09C - Thawing procedures improper.
- 10A - Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.
- 10B - Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
- 10E - Accurate thermometer not provided in refrigerated or hot holding equipment.
- 10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
- 10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
- 10J - Mechanical dishwasher not operated as per manufacturer's specifications (time/temperature/chemical concentration); machine defective.
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