THE RED GRILL MEXICAN RESTAURANT
GRADE ATuesday, December 21, 2021
THE RED GRILL MEXICAN RESTAURANT in Upper East Side Yorkville received a Grade A on their NYC health inspection on December 21, 2021, scoring 13 points. The inspection found 1 violation, including 1 critical.
Violations Cited
02H
Food Not Cooled by Approved Method
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.
TOXIN PRODUCTION: Slow cooling is the #1 cause of foodborne outbreaks. Clostridium perfringens spores survive cooking and germinate during slow cooling, producing heat-stable toxin. Causes 'buffet illness' affecting hundreds at events. Staph aureus produces toxin that CANNOT be destroyed by reheating.
Cool using approved methods: Shallow pans (2 inches max depth), Ice baths with frequent stirring, Ice paddles, Blast chillers, Cut large items into portions. NEVER cool at room temperature. NEVER stack hot containers. Document cooling times and temperatures.
Violations were cited in the following area(s).
THE RED GRILL MEXICAN RESTAURANT — Inspection Questions
- Did THE RED GRILL MEXICAN RESTAURANT pass their NYC health inspection on December 21, 2021?
- THE RED GRILL MEXICAN RESTAURANT passed with an A grade on December 21, 2021 with a score of 13 points. The inspection found 1 violation(s).
- What critical violations did THE RED GRILL MEXICAN RESTAURANT have?
- THE RED GRILL MEXICAN RESTAURANT had 1 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 02H mean in NYC restaurant inspections?
- NYC violation 02H (Food Not Cooled by Approved Method) is a critical violation. Cooked foods must be rapidly cooled from 140°F to 70°F within 2 hours, then to 41°F within 4 additional hours. TOXIN PRODUCTION: Slow cooling is the #1 cause of foodborne outbreaks. Clostridium perfringens spores survive cooking and germinate during slow cooling, producing heat-stable toxin. Causes 'buffet illness' affecting hundreds at events. Staph aureus produces toxin that CANNOT be destroyed by reheating.