395 East 151 Street
Bronx, NY 10455
(646) 637-8179
Current Inspection Grade: A
At A Glance
619 Bar & Restaurant El Salvadoreno has an average score of 23 from 2 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that 619 Bar & Restaurant El Salvadoreno may not be consistently maintaining a high level of control over 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.
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
06/20/2023 | Cycle Inspection / Re-inspection | Score: 27 | B
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
- (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.
- 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.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
06/17/2022 | Cycle Inspection / Initial Inspection | Score: 19 | Not Graded
- (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
- (Critical) 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.
- Hand wash sign not posted
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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