Skip to content
Loading map…

BAGELS BY DAY, TACOS BY NIGHT

570 BAY STREET, Staten Island, NY 10304 · Restaurant (Tex-Mex)

Inspection summary

BAGELS BY DAY, TACOS BY NIGHT has been inspected 7 times by NYC Department of Health and Mental Hygiene (DOHMH) since September 18, 2017. The most recent inspection, on April 3, 2019, recorded 7 infractions.

None of the 7 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 3 separate inspections, most recently on April 3, 2019. For example: Food from unapproved or unknown source or home canned. Reduced oxygen packaged (ROP) fish not frozen before processing; or ROP foods prepared on premises transported to another site.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on April 3, 2019. For example: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 2 separate inspections, most recently on April 3, 2019. For example: Evidence of mice or live mice present in facility's food and/or non-food areas.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on April 3, 2018. For example: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 18, 2017. For example: The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

About this data

These results come from NYC Department of Health and Mental Hygiene (DOHMH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Cycle Inspection / Initial Inspection

    7 infractions

    • 03A: Food from unapproved or unknown source or home canned. Reduced oxygen packaged (ROP) fish not frozen before processing; or ROP foods prepared on premises transported to another site.
      • Critical
    • 22G: Sale or use of certain expanded polystyrene items restricted
      • Not Critical
    • 02H: 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.
      • Critical
    • 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
      • Critical
    • 04L: Evidence of mice or live mice present in facility's food and/or non-food areas.
      • Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
      • Not Critical
    • 04A: Food Protection Certificate not held by supervisor of food operations.
      • Critical
  2. Cycle Inspection / Initial Inspection

    3 infractions

    • 06C: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
      • Critical
    • 10A: Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.
      • Not Critical
    • 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
      • Critical
  3. Administrative Miscellaneous / Initial Inspection

    1 infraction

    • 22C: Bulb not shielded or shatterproof, in areas where there is extreme heat, temperature changes, or where accidental contact may occur.
      • Not Critical
  4. Pre-permit (Operational) / Re-inspection

    1 infraction

    • 02G: Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
      • Critical
  5. Pre-permit (Operational) / Reopening Inspection

    2 infractions

    • 06C: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
      • Critical
    • 10B: 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.
      • Not Critical
  6. Trans Fat / Initial Inspection

    1 infraction

    • 16B: The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.
  7. Pre-permit (Operational) / Initial Inspection

    8 infractions

    • 10H: Proper sanitization not provided for utensil ware washing operation.
      • Not Critical
    • 10E: Accurate thermometer not provided in refrigerated or hot holding equipment.
      • Not Critical
    • 04N: 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.
      • Critical
    • 05H: No facilities available to wash, rinse and sanitize utensils and/or equipment.
      • Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
      • Not Critical
    • 10B: 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.
      • Not Critical
    • 04J: 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.
      • Critical
    • 06C: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
      • Critical

Nearby inspected facilities

Own this business? Add a badge to your website