AAA CARIDAD RESTAURANT

HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 20-01 to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.

Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if critical.

HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link Failure to post or conspicuously post he to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.

Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if critical.

WATER CONTAMINATION: Backflow can siphon sewage into water supply, contaminating entire facility. Cross-connections spread pathogens throughout plumbing. Sewage backups create immediate health hazard. Can affect hundreds through contaminated water.

Install backflow preventers on ALL required fixtures. Maintain air gaps (2x pipe diameter minimum). Fix all leaks immediately. Ensure proper drainage - no standing water. Regular plumbing inspection. No direct connections between sewage and water supply.

PEST ATTRACTION: Harborage conditions support pest infestations. Gaps allow entry of rodents carrying 35+ diseases. Standing water breeds flies that spread 100+ pathogens. Clutter provides nesting for pests. Creates ongoing contamination risk.

Eliminate ALL harborage conditions: Seal cracks/holes (1/4 inch for mice, 1/2 inch for rats), Fix leaking pipes, Remove clutter/unused equipment, Eliminate standing water, Clean grease accumulation, Maintain 6 inches clearance from walls, Remove cardboard storage.

HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 04J to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.

Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if critical.

BACTERIAL MULTIPLICATION: At 120°F, Clostridium perfringens doubles every 10 minutes. Can reach illness-causing levels within 1 hour. This bacteria causes 1 million US cases annually with severe abdominal cramps and diarrhea lasting 24 hours. Hot holding violations responsible for 40% of restaurant outbreaks.

Maintain ALL hot foods at 140°F minimum. Check temperatures every 30 minutes for problem foods, every 2 hours otherwise. Use calibrated thermometers. Adjust equipment immediately if below 140°F. Reheat to 165°F if below temp for under 2 hours. DISCARD if below 140°F for over 2 hours.

HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 20-04 to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.

Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if critical.

HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 09E to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.

Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if critical.

DANGER ZONE GROWTH: Between 41-70°F, E. coli doubles every 30 minutes. Salmonella doubles every 20 minutes at 70-90°F. After just 4 hours above 41°F, bacteria levels can cause severe illness including bloody diarrhea, kidney failure (E. coli), and typhoid fever (Salmonella).

Keep all cold TCS foods at 41°F or below (smoked fish 38°F, shell eggs 45°F). Monitor with calibrated thermometer every 2-4 hours. Ice baths must surround container to food level. Repair refrigeration immediately. DISCARD foods above 41°F for over 4 hours.

KNOWLEDGE GAP: Establishments without certified managers have 2.5x more critical violations. Lack of food safety knowledge directly correlates with foodborne illness outbreaks. Certified managers reduce outbreak risk by 60% through proper training and oversight.

Obtain Food Protection Certificate immediately through NYC-approved course. Certificate holder must be present ALL operating hours. Post certificate conspicuously. Maintain valid certification (renew every 5 years). Train all staff on food safety basics.

WIDESPREAD CONTAMINATION: Mice produce 50-75 droppings daily, each containing Salmonella, Hantavirus. One mouse contaminates 10x more food than it eats through droppings and urine. Mouse allergens trigger asthma. Can infest entire facility in weeks.

Eliminate immediately: Clean all droppings with bleach solution, Seal ALL holes over 1/4 inch, Remove nesting materials, Professional treatment if >10 droppings found, Discard contaminated foods, Install traps/bait stations, Deep clean entire facility.

RAPID CONTAMINATION: Flies carry 100+ pathogens on feet and bodies. One fly transfers 2 million bacteria per landing. Feed by vomiting on food. Can contaminate entire prep area in minutes. Major vector for E. coli, Salmonella, Shigella transmission.

Eliminate breeding sites: Clean drains daily, Remove standing water, Empty garbage frequently, Install air curtains/screens, Use fly lights away from food, Clean up spills immediately, Locate and eliminate larval breeding sites (drains, garbage, produce).

DISEASE VECTORS: Roaches carry 33 types of bacteria, 6 parasitic worms, 7 human pathogens. Travel from sewers/garbage to food surfaces. Spread Salmonella, E. coli, Staphylococcus. Trigger severe asthma and allergies. One roach = likely infestation of hundreds.

Immediate elimination required: Professional extermination ASAP, Find and eliminate water sources (roaches need water daily), Seal all cracks/crevices, Deep clean with degreaser, Remove cardboard/clutter, Apply gel baits in non-food areas, Follow-up treatment in 2 weeks.