GRAN FAMILIA MEXICANA RESTAURANT


Phone: 3475873093
Address: 117 Avenue U, Brooklyn, NY 11223

GRAN FAMILIA MEXICANA RESTAURANT (Health Operation# 50004556) is a foood service establishment inspected by New York City Department of Health and Mental Hygiene (DOHMH). The last inspected date is September 25, 2017.

Business Overview

CAMIS Number 50004556
Doing Business As Name GRAN FAMILIA MEXICANA RESTAURANT
Address 117 Avenue U
Brooklyn
NY 11223
Cuisine Mexican
Phone 3475873093
Score 12
Grade A
Grade Date 09/25/2017

Inspection Results

Date: 2017-09-25 Type: Cycle Inspection / Initial Inspection Score: 12 Grade: A
Violations: Violations were cited in the following area(s).
- 06A (Critical) : Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
- 02B (Critical) : Hot food item not held at or above 140º F.
Date: 2017-02-25 Type: Cycle Inspection / Re-inspection Score: 13 Grade: A
Violations: Violations were cited in the following area(s).
- 06C (Critical) : Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 02B (Critical) : Hot food item not held at or above 140º F.
Date: 2017-02-10 Type: Cycle Inspection / Reopening Inspection Score: 2 Grade: P
Violations: Establishment re-opened by DOHMH
- 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.
Date: 2017-02-07 Type: Cycle Inspection / Initial Inspection Score: 35
Violations: Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.
- 02B (Critical) : Hot food item not held at or above 140º F.
- 04F (Critical) : Food, food preparation area, food storage area, area used by employees or patrons, contaminated by sewage or liquid waste.
Date: 2015-12-22 Type: Cycle Inspection / Initial Inspection Score: 9 Grade: A
Violations: Violations were cited in the following area(s).
- 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.
- 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.
Date: 2015-07-17 Type: Cycle Inspection / Re-inspection Score: 9 Grade: A
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.
- 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.
Date: 2015-06-26 Type: Cycle Inspection / Reopening Inspection Score: 4 Grade: P
Violations: Establishment re-opened by DOHMH
- 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.
Date: 2015-06-22 Type: Cycle Inspection / Initial Inspection Score: 16
Violations: Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.
- 04M (Critical) : Live roaches 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.
- 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.
Date: 2015-02-24 Type: Cycle Inspection / Re-inspection Score: 7 Grade: A
Violations: Violations were cited in the following area(s).
- 02G (Critical) : Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Date: 2015-02-03 Type: Cycle Inspection / Initial Inspection Score: 21
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.
- 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.
- 08A : Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Date: 2014-09-09 Type: Administrative Miscellaneous / Re-inspection
Violations: Violations were cited in the following area(s).
- 22C : Bulb not shielded or shatterproof, in areas where there is extreme heat, temperature changes, or where accidental contact may occur.
- 06C (Critical) : Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 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.
Date: 2014-08-28 Type: Cycle Inspection / Initial Inspection Score: 19
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.
- 06E (Critical) : Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 09C : Food contact surface not properly maintained.
- 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.
Date: 2014-08-12 Type: Administrative Miscellaneous / Initial Inspection
Violations: Violations were cited in the following area(s).
- 20F : Current letter grade card not posted.
Date: 2014-04-04 Type: Cycle Inspection / Re-inspection Score: 20 Grade: B
Violations: Violations were cited in the following area(s).
- 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.
- 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.
- 10H : Proper sanitization not provided for utensil ware washing operation.
Date: 2014-03-06 Type: Cycle Inspection / Initial Inspection Score: 35
Violations: Violations were cited in the following area(s).
- 06C (Critical) : Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 02G (Critical) : Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- 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.
- 04J (Critical) : 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.
- 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.

Office Location

117 Avenue U, Brooklyn, NY 11223
Street Address 117 AVENUE U
Borough BROOKLYN
State New York
Zip 11223

Competitor

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GUERRERO'S GROCERY & DELI 809 Avenue U, Brooklyn, NY 11223 2018-01-04
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EL GALLO TAQUERIA 214 Highlawn Ave, Brooklyn, NY 11223 2017-11-20
LOS AMIGOS GRILL 142 Avenue U, Brooklyn, NY 11223 2017-11-20
El MESQUIETE 401 Avenue P, Brooklyn, NY 11223 2017-10-13
EL POLLO ENCHILADO 1869 E 3rd St, Brooklyn, NY 11223 2017-09-12
SUPER TACO 261 Kings Hwy, Brooklyn, NY 11223 2017-07-07
EL TEQUILERO BAR & RESTAURANT 1114-16 Avenue U, Brooklyn, NY 11223 2017-02-04
PULI BROTHERS II 240 Kings Highway, Brooklyn, NY 11223 2017-01-18
EL CHARRITO JUNIOR 214 Highlawn Avenue, Brooklyn, NY 11223 2016-06-13

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Dataset Information

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).

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