EL ORIGINAL (Health Operation# 50033364) is a foood service establishment inspected by New York City Department of Health and Mental Hygiene (DOHMH). The last inspected date is July 13, 2017.
CAMIS Number | 50033364 |
Doing Business As Name | EL ORIGINAL |
Address |
735 10th Ave Manhattan NY 10019 |
Cuisine | Tex-Mex |
Phone | 9173825512 |
Score | 10 |
Grade | A |
Grade Date | 07/13/2017 |
Date: 2017-07-13 | Type: Cycle Inspection / Initial Inspection | Score: 10 | 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. - 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. |
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Date: 2016-10-03 | Type: Cycle Inspection / Re-inspection | Score: 21 | Grade: B |
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. - 02B (Critical) : Hot food item not held at or above 140º F. - 10H : Proper sanitization not provided for utensil ware washing operation. |
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Date: 2016-09-12 | Type: Cycle Inspection / Initial Inspection | Score: 13 | |
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. - 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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Date: 2016-02-01 | Type: Cycle Inspection / Re-inspection | Score: 15 | Grade: B |
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. - 04A (Critical) : Food Protection Certificate not held by supervisor of food operations. |
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Date: 2016-01-15 | Type: Cycle Inspection / Initial Inspection | Score: 25 | |
Violations: Violations were cited in the following area(s). - 02B (Critical) : Hot food item not held at or above 140º F. - 06E (Critical) : Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. - 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. - 06D (Critical) : Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. |
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Date: 2015-05-06 | Type: Pre-permit (Operational) / Re-inspection | Score: 22 | Grade: B |
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. - 02B (Critical) : Hot food item not held at or above 140º F. - 02G (Critical) : 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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Date: 2015-04-22 | Type: Pre-permit (Operational) / Initial Inspection | Score: 31 | |
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. - 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. - 02B (Critical) : Hot food item not held at or above 140º F. - 04C (Critical) : Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment. - 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. |
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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).