El Charrito Junior
214 Highlawn Avenue, Brooklyn, NY 11223

EL CHARRITO JUNIOR is a restaurant at 214 Highlawn Avenue, Brooklyn, NY 11223. The phone number is 7183754290. The cuisine type is Mexican. The CAMIS is 41199241.


Inspections · EL CHARRITO JUNIOR

Date Score Grade Inspection Type Violation Critical Flag
10/21/2015 17 Z Cycle Inspection / Re-inspection 02B - Hot food item not held at or above 140º F. Critical
10/21/2015 17 Z Cycle Inspection / Re-inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
10/21/2015 17 Z Cycle Inspection / Re-inspection 04M - Live roaches present in facility's food and/or non-food areas. Critical
10/21/2015 17 Z Cycle Inspection / Re-inspection 08A - Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. Not Critical
08/05/2015 30 Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
08/05/2015 30 Cycle Inspection / Initial Inspection 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
08/05/2015 30 Cycle Inspection / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
08/05/2015 30 Cycle Inspection / Initial Inspection 08A - Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. Not Critical
08/05/2015 30 Cycle Inspection / Initial Inspection 10D - Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes. Not Critical
03/12/2015 7 A Cycle Inspection / Re-inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
03/12/2015 7 A Cycle Inspection / Re-inspection 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
02/11/2015 17 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
02/11/2015 17 Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
06/25/2014 22 B Cycle Inspection / Re-inspection 04H - Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Critical
06/25/2014 22 B Cycle Inspection / Re-inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
06/25/2014 22 B Cycle Inspection / Re-inspection 06F - Wiping cloths soiled or not stored in sanitizing solution. Critical
06/25/2014 22 B Cycle Inspection / Re-inspection 10D - Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes. Not Critical
06/25/2014 22 B Cycle Inspection / Re-inspection 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
06/05/2014 26 Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
06/05/2014 26 Cycle Inspection / Initial Inspection 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
06/05/2014 26 Cycle Inspection / Initial Inspection 06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Critical
06/05/2014 26 Cycle Inspection / Initial Inspection 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
01/10/2014 25 B Cycle Inspection / Re-inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
01/10/2014 25 B Cycle Inspection / Re-inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
01/10/2014 25 B Cycle Inspection / Re-inspection 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Critical
01/10/2014 25 B Cycle Inspection / Re-inspection 06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Critical
11/26/2013 23 Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
11/26/2013 23 Cycle Inspection / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
11/26/2013 23 Cycle Inspection / Initial Inspection 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Critical
11/26/2013 23 Cycle Inspection / Initial Inspection 08A - Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. Not Critical
04/22/2013 18 B Cycle Inspection / Re-inspection 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
04/22/2013 18 B Cycle Inspection / Re-inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
04/22/2013 18 B Cycle Inspection / Re-inspection 08A - Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. Not Critical
04/04/2013 19 Cycle Inspection / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
04/04/2013 19 Cycle Inspection / Initial Inspection 04M - Live roaches present in facility's food and/or non-food areas. Critical
04/04/2013 19 Cycle Inspection / Initial Inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
04/04/2013 19 Cycle Inspection / Initial Inspection 06F - Wiping cloths soiled or not stored in sanitizing solution. Critical
04/04/2013 19 Cycle Inspection / Initial Inspection 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
04/04/2013 Administrative Miscellaneous / Initial Inspection 22C - Bulb not shielded or shatterproof, in areas where there is extreme heat, temperature changes, or where accidental contact may occur. Not Critical
12/06/2012 5 C Cycle Inspection / Reopening Inspection 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
12/06/2012 5 C Cycle Inspection / Reopening Inspection 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
12/03/2012 48 Cycle Inspection / Re-inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
12/03/2012 48 Cycle Inspection / Re-inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
12/03/2012 48 Cycle Inspection / Re-inspection 04N - Filth flies or food/refuse/sewage-associated (FRSA) flies present in facilitys 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
12/03/2012 48 Cycle Inspection / Re-inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
12/03/2012 48 Cycle Inspection / Re-inspection 08A - Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. Not Critical