MR. FALAFEL RESTAURANT (Health Operation# 40861868) is a foood service establishment inspected by New York City Department of Health and Mental Hygiene (DOHMH). The last inspected date is January 8, 2018.
CAMIS Number | 40861868 |
Doing Business As Name | MR. FALAFEL RESTAURANT |
Address |
226 7 Avenue Brooklyn NY 11215 |
Cuisine | Egyptian |
Phone | 7187684961 |
Date: 2018-01-08 | Type: Administrative Miscellaneous / Initial Inspection | ||
Violations: No violations were recorded at the time of this inspection. |
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Date: 2017-11-30 | Type: Cycle Inspection / Re-inspection | Score: 14 | Grade: B |
Violations: Violations were cited in the following area(s). - 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. |
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Date: 2017-09-19 | 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. - 04K (Critical) : Evidence of rats or live rats present in facility's food and/or non-food areas. - 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. - 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: 2017-02-01 | Type: Cycle Inspection / Re-inspection | Score: 8 | 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. |
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Date: 2016-12-23 | Type: Cycle Inspection / Initial Inspection | Score: 23 | |
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. - 04K (Critical) : Evidence of rats or live rats present in facility's food and/or non-food areas. - 06C (Critical) : Food not protected from potential source of contamination during storage, preparation, transportation, display or service. - 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: 2016-04-19 | Type: Cycle Inspection / Re-inspection | Score: 16 | Grade: B |
Violations: Violations were cited in the following area(s). - 04K (Critical) : Evidence of rats or live rats 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. |
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Date: 2016-03-21 | Type: Cycle Inspection / Initial Inspection | Score: 14 | |
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. - 04K (Critical) : Evidence of rats or live rats 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. |
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Date: 2015-09-21 | Type: Cycle Inspection / Re-inspection | Score: 7 | Grade: A |
Violations: Violations were cited in the following area(s). - 02B (Critical) : Hot food item not held at or above 140º F. |
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Date: 2015-09-02 | Type: Cycle Inspection / Initial Inspection | Score: 28 | |
Violations: Violations were cited in the following area(s). - 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. - 06D (Critical) : Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. - 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. |
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Date: 2014-09-18 | Type: Cycle Inspection / Initial Inspection | Score: 13 | 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. - 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. - 09C : Food contact surface not properly maintained. |
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Date: 2014-03-25 | Type: Cycle Inspection / Re-inspection | Score: 12 | 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. - 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. - 09B : Thawing procedures improper. |
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Date: 2014-03-08 | Type: Cycle Inspection / Initial Inspection | Score: 19 | |
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. - 02B (Critical) : Hot food item not held at or above 140º F. - 06F (Critical) : Wiping cloths soiled or not stored in sanitizing solution. - 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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FAMOUS RAY'S PIZZA | 736 7 Avenue, Manhattan, NY 10019 | 2018-01-03 |
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GIGI CAFE | 307 7 Avenue, Manhattan, NY 10001 | 2018-01-02 |
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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).