Hot Jalapeno Restaurant

219 East 116 Street
Manhattan, NY 10029
(646) 351-6895

Current Inspection Grade: A
Current Grade: A
Last Graded: 06/15/2022
 
 

At A Glance

Hot Jalapeno Restaurant has an average score of 9.67 from 3 scored inspections (see inspection history). The average is under 14, which equates to having an A average. This shows that Hot Jalapeno Restaurant consistently maintains a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.

An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.

Inspection History

06/15/2022 | Cycle Inspection / Initial Inspection | Score: 3 | A
  1. 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.
05/13/2021 | Administrative Miscellaneous / Initial Inspection
  1. Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying conditions.
10/30/2019 | Cycle Inspection / Re-inspection | Score: 7 | A
  1. 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.
  2. Thawing procedures improper.
  3. Hand wash sign not posted
09/03/2019 | Cycle Inspection / Initial Inspection | Score: 19 | Not Graded
  1. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  2. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  3. 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.
  4. Proper sanitization not provided for utensil ware washing operation.
  5. Food contact surface not properly maintained.

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