Jajaja Plantas Mexicana

162 East Broadway
Manhattan, NY 10002
(646) 883-5453

Current Inspection Grade: A

1. (Critical) Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
2. (Critical) Hot TCS food item not held at or above 140 °F.

1. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
2. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.

1. Current letter grade or Grade Pending card not posted

1. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
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) Evidence of mice or live mice present in facility's food and/or non-food areas.
2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
3. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
4. (Critical) 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.
5. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
6. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
7. 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) Evidence of mice or live mice present in facility's food and/or non-food areas.
2. (Critical) Live roaches present in facility's food and/or non-food areas.
3. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
4. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
5. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
6. Single service item reused, improperly stored, dispensed; not used when required.
7. 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.
8. Food contact surface not properly maintained.