EL MOLINO ROJO RESTAURANT, 101 EAST 161 STREET, NY - Restaurant inspection findings and violations

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Business Info

Name: EL MOLINO ROJO RESTAURANT
Type: Restaurant
Address: 101 EAST 161 STREET, NY 10451
Phone: 718-538-9642
Last inspection: Apr 10, 2014
Violation Points
(the lower the better)

10

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Violation code

Inspection Date

Violation Points
(the lower the better)

  • 04N (Critical Violations - Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
Apr 10, 201410
  • 04M (Critical Violations - Food Protection)
  • 04N (Critical Violations - Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
Oct 01, 20136
  • 04A (Critical Violations - Food Protection)
  • 06B (Critical Violations - Personal Hygiene & Other Food Protection)
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 06F (Critical Violations - Personal Hygiene & Other Food Protection)
  • 10B (General Violations Conditions - Facility Maintenance)
  • 10F (General Violations Conditions - Facility Maintenance)
Sep 04, 201330
  • 02B (Critical Violations - Food Temperature)
  • 04H (Critical Violations - Food Protection)
  • 04N (Critical Violations - Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
Apr 11, 201325
  • 02B (Critical Violations - Food Temperature)
  • 02C (Critical Violations - Food Temperature)
  • 06C (Critical Violations - Personal Hygiene & Other Food Protection)
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 10F (General Violations Conditions - Facility Maintenance)
Mar 26, 201327
  • 02B (Critical Violations - Food Temperature)
  • 06C (Critical Violations - Personal Hygiene & Other Food Protection)
Oct 25, 201212
  • 04M (Critical Violations - Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 10F (General Violations Conditions - Facility Maintenance)
Oct 10, 201212
  • 04M (Critical Violations - Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
Oct 09, 201212
  • 02B (Critical Violations - Food Temperature)
  • 04H (Critical Violations - Food Protection)
  • 04M (Critical Violations - Food Protection)
  • 04N (Critical Violations - Food Protection)
  • 06F (Critical Violations - Personal Hygiene & Other Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 09B (General Violations Conditions - Food Source)
  • 09C (General Violations Conditions - Food Source)
Oct 04, 201260
  • 02B (Critical Violations - Food Temperature)
  • 06F (Critical Violations - Personal Hygiene & Other Food Protection)
May 25, 201214
  • 02B (Critical Violations - Food Temperature)
  • 04N (Critical Violations - Food Protection)
  • 06C (Critical Violations - Personal Hygiene & Other Food Protection)
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 09A (General Violations Conditions - Food Source)
  • 09C (General Violations Conditions - Food Source)
  • 10A (General Violations Conditions - Facility Maintenance)
  • 10B (General Violations Conditions - Facility Maintenance)
Apr 26, 201255
  • 04N (Critical Violations - Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 10F (General Violations Conditions - Facility Maintenance)
Mar 09, 201215
  • 04M (Critical Violations - Food Protection)
  • 04N (Critical Violations - Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
Mar 08, 201233
  • 02B (Critical Violations - Food Temperature)
  • 04J (Critical Violations - Food Protection)
  • 04M (Critical Violations - Food Protection)
  • 04N (Critical Violations - Food Protection)
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 06E (Critical Violations - Personal Hygiene & Other Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 10F (General Violations Conditions - Facility Maintenance)
Mar 06, 201265
  • 02B (Critical Violations - Food Temperature)
  • 04J (Critical Violations - Food Protection)
  • 04N (Critical Violations - Food Protection)
  • 05D (Critical Violations - Facility Design)
  • 06C (Critical Violations - Personal Hygiene & Other Food Protection)
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 06F (Critical Violations - Personal Hygiene & Other Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 09C (General Violations Conditions - Food Source)
  • 10F (General Violations Conditions - Facility Maintenance)
Jan 20, 201258
  • 04C (Critical Violations - Food Protection)
  • 04N (Critical Violations - Food Protection)
  • 04O (Critical Violations - Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 10F (General Violations Conditions - Facility Maintenance)
Sep 14, 201126
  • 02B (Critical Violations - Food Temperature)
  • 02G (Critical Violations - Food Temperature)
  • 04N (Critical Violations - Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 10F (General Violations Conditions - Facility Maintenance)
Aug 15, 201148
  • 02B (Critical Violations - Food Temperature)
  • 04M (Critical Violations - Food Protection)
  • 04N (Critical Violations - Food Protection)
  • 05D (Critical Violations - Facility Design)
  • 06E (Critical Violations - Personal Hygiene & Other Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 08B (General Violations Conditions - Vermin/Garbage)
  • 09C (General Violations Conditions - Food Source)
  • 10B (General Violations Conditions - Facility Maintenance)
  • 10F (General Violations Conditions - Facility Maintenance)
Apr 25, 201176

    Violation descriptions:
  • 02B - Hot food item not held at or above 140F.
  • 02C - Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 165F or above within 2 hours.
  • 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.
  • 04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
  • 04H - Food in contact with utensil, container, or pipe that consist of toxic material.
  • 04J - Unprotected food re-served.
  • 04M - Evidence of mice or live mice 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.
  • 04O - Evidence of flying insects 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.
  • 06B - Tobacco use, eating, drinking in food preparation, food storage or dishwashing area observed.
  • 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  • 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.
  • 06F - Wiping cloths dirty or not stored in sanitizing solution.
  • 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
  • 08B - Garbage receptacles not provided or inadequate. Garbage storagearea not properly constructed or maintained; grinder or compactor dirty.
  • 09A - Canned food product observed severely dented.
  • 09B - Milk or milk product undated, improperly dated or expired.
  • 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.
  • 10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.

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