SALUD RESTAURANT
7204 3 AVENUE, Brooklyn, NY 11209 · Restaurant (Tapas)
6 inspections
- Cycle Inspection / Initial Inspection
3 infractions
- 06C: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- Critical
- 09B: Thawing procedures improper.
- Not Critical
- 10F: 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.
- Not Critical
- 06C: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- Cycle Inspection / Re-inspection
4 infractions
- 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
- 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
- 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
- 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Administrative Miscellaneous / Re-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
- 22C: Bulb not shielded or shatterproof, in areas where there is extreme heat, temperature changes, or where accidental contact may occur.
- Cycle Inspection / Initial Inspection
5 infractions
- 02B: Hot food item not held at or above 140º F.
- Critical
- 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Critical
- 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
- Not Critical
- 04L: Evidence of mice or live mice present in facility's food and/or non-food areas.
- Critical
- 04C: Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- Critical
- 02B: Hot food item not held at or above 140º F.
- Smoke-Free Air Act / Initial Inspection
1 infraction
- 15L: Smoke free workplace smoking policy inadequate, not posted, not provided to employees.
- Pre-permit (Non-operational) / Initial Inspection
1 infraction
- 10F: 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.
- Not Critical
- 10F: 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.