NUEVO MEXICO MEXICAN RESTAURANT (Health Operation# 41466918) is a foood service establishment inspected by New York City Department of Health and Mental Hygiene (DOHMH). The last inspected date is August 9, 2017.
CAMIS Number | 41466918 |
Doing Business As Name | NUEVO MEXICO MEXICAN RESTAURANT |
Address |
489 5 Avenue Brooklyn NY 11215 |
Cuisine | Mexican |
Phone | 7188320050 |
Score | 13 |
Grade | A |
Grade Date | 08/09/2017 |
Date: 2017-08-09 | Type: Cycle Inspection / Re-inspection | Score: 13 | Grade: A |
Violations: Violations were cited in the following area(s). - 04N (Critical) : Filth flies or food/refuse/sewage-associated (FRSA) flies present in facilitys 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. - 04L (Critical) : Evidence of mice or live mice present in facility's food and/or non-food areas. - 08A : Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. - 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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Date: 2017-06-10 | Type: Cycle Inspection / Initial Inspection | Score: 12 | |
Violations: Violations were cited in the following area(s). - 04H (Critical) : Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. - 06F (Critical) : Wiping cloths soiled or not stored in sanitizing solution. - 06C (Critical) : Food not protected from potential source of contamination during storage, preparation, transportation, display or service. |
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Date: 2016-04-07 | Type: Cycle Inspection / Initial Inspection | Score: 12 | Grade: A |
Violations: Violations were cited in the following area(s). - 06D (Critical) : Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. - 06E (Critical) : Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. - 09B : Thawing procedures improper. |
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Date: 2014-12-11 | Type: Cycle Inspection / Initial Inspection | Score: 12 | Grade: A |
Violations: Violations were cited in the following area(s). - 06D (Critical) : Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. - 06C (Critical) : Food not protected from potential source of contamination during storage, preparation, transportation, display or service. - 10H : Proper sanitization not provided for utensil ware washing operation. |
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Date: 2013-12-18 | Type: Administrative Miscellaneous / Re-inspection | ||
Violations: No violations were recorded at the time of this inspection. |
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Date: 2013-12-18 | Type: Cycle Inspection / Initial Inspection | Score: 2 | Grade: A |
Violations: Violations were cited in the following area(s). - 10I : Single service item reused, improperly stored, dispensed; not used when required. |
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Date: 2013-07-15 | Type: Cycle Inspection / Re-inspection | Score: 28 | Grade: C |
Violations: Violations were cited in the following area(s). - 04L (Critical) : Evidence of mice or live mice present in facility's food and/or non-food areas. - 02G (Critical) : Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. - 02B (Critical) : Hot food item not held at or above 140º F. - 02H (Critical) : 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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Date: 2013-06-12 | Type: Cycle Inspection / Initial Inspection | Score: 10 | |
Violations: Violations were cited in the following area(s). - 06E (Critical) : Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. - 06F (Critical) : Wiping cloths soiled or not stored in sanitizing solution. |
Operation Name | Facility Address | Last Inspection |
---|---|---|
OAXACA TAQUERIA | 250 4 Avenue, Brooklyn, NY 11215 | 2017-12-28 |
PAPI'S GRILL | 161 7th Ave, Brooklyn, NY 11215 | 2017-12-07 |
FATTY DADDY TACOS | 310 9 Street, Brooklyn, NY 11215 | 2017-12-06 |
CALEXICO | 278b 5th Ave, Brooklyn, NY 11215 | 2017-10-31 |
CLARO | 284 3rd Ave, Brooklyn, NY 11215 | 2017-10-24 |
CHIPOTLE MEXICAN GRILL #2254 | 185 7th Ave, Brooklyn, NY 11215 | 2017-09-27 |
RACHEL'S | 408 5 Avenue, Brooklyn, NY 11215 | 2017-09-06 |
MEZCALS RESTAURANT | 223 5 Avenue, Brooklyn, NY 11215 | 2017-09-06 |
VARRIO 408 | 412 5th Ave, Brooklyn, NY 11215 | 2017-08-31 |
ELORA'S MEXICAN AND SPANISH RESTAURANT | 272 Prospect Park W, Brooklyn, NY 11215 | 2017-08-29 |
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Data Provider | New York City Department of Health and Mental Hygiene (DOHMH) |
Jurisdiction | New York City |
This dataset includes 80k food service establishments inspected by New York City Department of Health and Mental Hygiene (DOHMH).