NYC Health Ratings

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/Queens /North Corona

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B

La Brisa Del Cibao

3779 103 ST
Queens, NY 11368
Phone: (718) 205 4941

As of: 2016-04-05 00:00:00

Inspection Trends

Violations:

Evidence of mice or live mice present in facility's food and/or non-food areas.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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.

Violations:

Evidence of mice or live mice present in facility's food and/or non-food areas.
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.
Live roaches present in facility's food and/or non-food areas.
Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 1 65º F or above within 2 hours.
Current letter grade card not posted.

Violations:

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s 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.

Violations:

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s 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.
Hot food item not held at or above 140º F.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Food contact surface not properly maintained.
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.
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.

Violations:

Canned food product observed dented and not segregated from other consumable food items.
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.
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.
Smoke free workplace smoking policy inadequate, not posted, not provided to employees.

Violations:

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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.
Evidence of mice or live mice present in facility's food and/or non-food areas.
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.
Hot food item not held at or above 140º F.

Violations:

Hot food item not held at or above 140º F.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Violations:

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Hot food item not held at or above 140º F.

Violations:

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.
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.
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.

Violations:

Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
Hot food item not held at or above 140º F.

Violations:

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
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.

Violations:

Food Protection Certificate not held by supervisor of food operations.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Live roaches present in facility's food and/or non-food areas.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

Violations:

Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s 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.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

Violations:

Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s 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.
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.
Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
Live roaches present in facility's food and/or non-food areas.
Hot food item not held at or above 140º F.