LA FIESTA BRAVA MEXICAN RESTAURANT (Health Operation# 481884) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 12, 2018.
| NYS Health Operation ID | 481884 |
| Operation Name | LA FIESTA BRAVA MEXICAN RESTAURANT |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
9 East Main Street, Suite 109 Waterloo NY 13165 |
| Municipality | WATERLOO |
| County | SENECA |
| Permitted Operator Name | SAUL LEON |
| Permit Expiration Date | 03/31/2019 |
| Local Health Department | Seneca County |
| NYSDOH Gazetteer | 492101 |
| Date: 2018-10-12 | Type: Inspection |
Violations:
4 critical,
3 noncritical |
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Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Comments: ADM-2 IN FILE |
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| Date: 2018-05-02 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
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Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: discussed proper glove use and alternative barriers to prevent bare hand contact I.etongs,spoons, gloves ADM-2 IN FILE |
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| Date: 2017-09-14 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
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Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Comments: hot holds > 140F cold holds < 45 F discussed the need for gloves when slicing fruit for garnishes and service with hand barrier |
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| Date: 2017-03-30 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
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Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: IMPROVEMENTS HAVE BEEN MADE TO FACILITIES INCREASE IN CLEANING OF FACILITIES IMPROVEMENT IN FLOORING AND LIGHTING ADM-2 IN FILE |
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| Date: 2016-09-06 | Type: Inspection |
Violations:
3 critical,
4 noncritical |
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Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: ADM-2 IN FILE |
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| Date: 2016-03-15 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
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Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: will implement time as a public health control for chicken and beef ADM-2 IN FILE |
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| Date: 2015-08-19 | Type: Inspection |
Violations:
2 critical,
6 noncritical |
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Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: Cold holding at or below 45F (all items not discareded) Hot holding at or above 140F Separation and organization of food items in walk in cooler has improved ADM-2 IN FILE |
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| Date: 2015-04-17 | Type: Inspection |
Violations:
7 critical,
4 noncritical |
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Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 3B (Critical): Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: All violations corrected at time of inspection; genuine efforts being made to improve facilities; language barrier makes communication difficult. reviewed and demonstrated best practices to ensure proper cooling reheating and cooking temperatures are met. workers seemed receptive to improving their practices to ensure food safety is maintained. demonstrated understanding of proper techniques by end of inspection; Educated on frequent glove changing workers demonstrated understanding; ADM-2 IN FILE |
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| Date: 2014-11-10 | Type: Re-Inspection |
Violations:
2 critical,
3 noncritical |
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Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. |
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| Department of State (DOS) ID | 6770529 |
| Initial DOS Filing Date | 2022-12-22 |
| Entity Type | FOREIGN LIMITED LIABILITY COMPANY |
| DOS Process Address |
10th Ave N Suite 400 Lake Worth FL 33461 |
| Street Address | 9 EAST MAIN STREET, SUITE 109 |
| City | WATERLOO |
| State | NY |
| Zip | 13165 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| FIRST PRESBYTERIAN CHURCH | James Randall Al Woodward | 42 East Main Street, Waterloo, NY 13165 | 2018-07-18 |
| SENECA CO. CORNELL COOPERATIVE EXT. | Averell Bauder | 308 Main Street Shop Centre, Waterloo, NY 13165 | 2017-07-12 |
| CICCINO'S PIZZERIA | Ciccino's Inc. | 22 East Main Street, Waterloo, NY 13165 | 2018-05-10 |
| MISS V'S | Jacqueline Vrooman | 12-14 East Main Street, Waterloo, NY 13165 | 2017-08-17 |
| FIRST DRAGON | Xiao Ru Huang Xiao Ying Huang | 1 East Main Street, Waterloo, NY 13165 | 2012-07-24 |
| MOJO'S TAVERN | Joseph Stevens | 23 West Main Street, Waterloo, NY 13165 | 2018-09-28 |
| F-n-A GOOD PIZZA | Alicia Sanders | 3-5 South Virginia Street, Waterloo, NY 13165 | 2018-05-07 |
| F-n-A GOOD PIZZA COMMISSARY | Alicia Sanders | 3-5 South Virginia Street, Waterloo, NY 13165 | 2018-05-07 |
| CONNIE'S DINER | Paul & Carmen Caratozzolo | 205 East Main Street, Waterloo, NY 13165 | 2018-05-04 |
| AMERICAN LEGION POST 435 | Warner-vanriper Post 435 | 7 East William Street, Waterloo, NY 13165 | 2018-04-07 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).