El Viejo Yayo Rest Ii

317 9 Street
Brooklyn, NY 11215
(718) 965-7299

Current Inspection Grade: A

1. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
2. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
3. (Critical) Live roaches in facility's food or non-food area.
4. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
5. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
6. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
7. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
2. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
3. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
2. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
3. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
4. (Critical) Hot TCS food item not held at or above 140 °F.
5. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
6. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
2. 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.

1. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
2. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
3. (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.
4. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
5. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.