MEZCALEROS MEXICAN RESTAURANT
SCORE: 0 POINTSWednesday, March 23, 2022
MEZCALEROS MEXICAN RESTAURANT in Westerleigh Castleton Corners underwent a NYC health inspection on March 23, 2022 and scored 0 points. The inspection found 4 violations, including 4 critical.
Violations Cited
05D
Hand Washing Facility Not Properly Equipped
Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link Hand Washing Facility Not Properly Equip to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
Provide immediately at ALL handwash sinks: Hot water (100-120°F), Soap in dispensers, Paper towels or air dryers, Trash receptacles, Signage, Keep accessible at all times. Check supplies hourly. Assign staff to monitor and restock.
10J
Hand wash sign not posted Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Hand wash sign not posted
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link Hand wash sign not posted Food contact s to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if critical.
06D
Food Contact Surfaces Not Properly Sanitized
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
BACTERIAL BUILDUP: Unsanitized surfaces harbor millions of bacteria within hours. Cross-contamination affects all food prepared on surface. Major cause of multi-victim outbreaks. Cutting boards can contain 200x more bacteria than toilet seats.
Clean and sanitize ALL food contact surfaces: After each use, Between different food types, Every 4 hours in continuous use, When contaminated. Use proper concentration sanitizer (50-100ppm chlorine, 200-400ppm quat). Air dry. Test sanitizer every 2 hours.
02G
Cold TCS Food Held Above 41°F
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
DANGER ZONE GROWTH: Between 41-70°F, E. coli doubles every 30 minutes. Salmonella doubles every 20 minutes at 70-90°F. After just 4 hours above 41°F, bacteria levels can cause severe illness including bloody diarrhea, kidney failure (E. coli), and typhoid fever (Salmonella).
Keep all cold TCS foods at 41°F or below (smoked fish 38°F, shell eggs 45°F). Monitor with calibrated thermometer every 2-4 hours. Ice baths must surround container to food level. Repair refrigeration immediately. DISCARD foods above 41°F for over 4 hours.
Violations were cited in the following area(s).
MEZCALEROS MEXICAN RESTAURANT — Inspection Questions
- Did MEZCALEROS MEXICAN RESTAURANT pass their NYC health inspection on March 23, 2022?
- MEZCALEROS MEXICAN RESTAURANT underwent inspection on March 23, 2022 with a score of 0 points. The inspection found 4 violation(s).
- What critical violations did MEZCALEROS MEXICAN RESTAURANT have?
- MEZCALEROS MEXICAN RESTAURANT had 4 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
- What does violation code 05D mean in NYC restaurant inspections?
- NYC violation 05D (Hand Washing Facility Not Properly Equipped) is a critical violation. No hot water, soap, or paper towels at hand washing sink. Sink blocked or not accessible. HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link Hand Washing Facility Not Properly Equip to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
- What does violation code 10J mean in NYC restaurant inspections?
- NYC violation 10J (Hand wash sign not posted Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.) is a critical violation. Hand wash sign not posted Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link Hand wash sign not posted Food contact s to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
- What does violation code 06D mean in NYC restaurant inspections?
- NYC violation 06D (Food Contact Surfaces Not Properly Sanitized) is a critical violation. Food contact surfaces not washed, rinsed, and sanitized after each use and following contamination. BACTERIAL BUILDUP: Unsanitized surfaces harbor millions of bacteria within hours. Cross-contamination affects all food prepared on surface. Major cause of multi-victim outbreaks. Cutting boards can contain 200x more bacteria than toilet seats.
- What does violation code 02G mean in NYC restaurant inspections?
- NYC violation 02G (Cold TCS Food Held Above 41°F) is a critical violation. Cold potentially hazardous foods must be kept at 41°F or below (38°F for smoked fish) to prevent bacterial growth. DANGER ZONE GROWTH: Between 41-70°F, E. coli doubles every 30 minutes. Salmonella doubles every 20 minutes at 70-90°F. After just 4 hours above 41°F, bacteria levels can cause severe illness including bloody diarrhea, kidney failure (E. coli), and typhoid fever (Salmonella).