Lechonera El Fogon

2641 Bainbridge Avenue
Bronx, NY 10458
(917) 792-5976

Current Inspection Grade: Grade Pending
Current Grade: Grade Pending
Last Graded: 08/16/2022
 
 

At A Glance

Lechonera El Fogon has an average score of 41 from 2 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that Lechonera El Fogon may not be meeting the City and State guidelines for food safety and handling, personal hygiene, facility and equipment managment and vermin control.

An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.

Inspection History

03/13/2023 | Cycle Inspection / Re-inspection | Score: 30 | Grade Pending
  1. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  2. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  3. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
  4. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
  5. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
03/13/2023 | Administrative Miscellaneous / Re-inspection
  1. Failure to display required signage about plastic straw availability.
  2. Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.
  3. Failure to post or conspicuously post healthy eating information
02/21/2023 | Cycle Inspection / Initial Inspection | Score: 52 | Not Graded
  1. (Critical) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
  2. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  3. (Critical) Live animal other than fish in tank or service animal present in facility’s food or non-food area.
  4. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  5. (Critical) Live roaches in facility's food or non-food area.
  6. (Critical) Hot TCS food item not held at or above 140 °F.
  7. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  8. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
  9. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
08/16/2022 | Cycle Inspection / Re-inspection | Score: N/A | A
  1. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
  2. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  3. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
06/01/2022 | Cycle Inspection / Initial Inspection | Score: N/A | Not Graded
  1. (Critical) Hot food item not held at or above 140º F.
  2. (Critical) 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.
  3. (Critical) Wiping cloths soiled or not stored in sanitizing solution.
  4. (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
  5. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  6. Food contact surface not properly maintained.
  7. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

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