Johana Restaurant
1386 Dekalb Avenue, Brooklyn, NY 11221

JOHANA RESTAURANT is a restaurant at 1386 Dekalb Avenue, Brooklyn, NY 11221. The phone number is 7185738724. The cuisine type is Spanish. The CAMIS is 41495091.


Inspections · JOHANA RESTAURANT

Date Score Grade Inspection Type Violation Critical Flag
02/01/2016 13 A Cycle Inspection / Initial Inspection 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
02/01/2016 13 A 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
07/13/2015 9 A 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
07/13/2015 9 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
07/01/2015 40 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
07/01/2015 40 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
07/01/2015 40 Cycle Inspection / Initial Inspection 06A - Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. Critical
07/01/2015 40 Cycle Inspection / Initial Inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
07/01/2015 40 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
07/01/2015 40 Cycle Inspection / Initial Inspection 09C - Food contact surface not properly maintained. Not Critical
07/01/2015 40 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
07/01/2015 40 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
07/01/2015 40 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
02/23/2015 12 A Cycle Inspection / Re-inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
02/23/2015 12 A Cycle Inspection / Re-inspection 06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Critical
02/23/2015 12 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
02/06/2015 27 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
02/06/2015 27 Cycle Inspection / Initial Inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
02/06/2015 27 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
02/06/2015 27 Cycle Inspection / Initial Inspection 06F - Wiping cloths soiled or not stored in sanitizing solution. Critical
02/06/2015 27 Cycle Inspection / Initial Inspection 08C - Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used. Not Critical
02/06/2015 27 Cycle Inspection / Initial Inspection 09B - Thawing procedures improper. Not Critical
09/24/2014 8 A Cycle Inspection / Re-inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
09/24/2014 8 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
08/19/2014 28 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
08/19/2014 28 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
08/19/2014 28 Cycle Inspection / Initial Inspection 04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment. Critical
08/19/2014 28 Cycle Inspection / Initial Inspection 06A - Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. Critical
01/29/2014 22 B Cycle Inspection / Re-inspection 02B - Hot food item not held at or above 140º F. Critical
01/29/2014 22 B Cycle Inspection / Re-inspection 05D - Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided. Critical
01/29/2014 22 B Cycle Inspection / Re-inspection 06F - Wiping cloths soiled or not stored in sanitizing solution. Critical
01/10/2014 20 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
01/10/2014 20 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
01/10/2014 20 Cycle Inspection / Initial Inspection 09B - Thawing procedures improper. Not Critical
01/10/2014 20 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