772 9 Avenue
Manhattan, NY 10019
(212) 757-9393
Current Inspection Grade: A
At A Glance
K Rico has an average score of 17 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that K Rico 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
06/09/2022 | Cycle Inspection / Initial Inspection | Score: 13 | A
- (Critical) Hot food item not held at or above 140º F.
- 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.
- Thawing procedures improper.
- Proper sanitization not provided for utensil ware washing operation.
03/14/2020 | Cycle Inspection / Re-inspection | Score: 7 | A
- (Critical) Hot food item not held at or above 140º F.
09/10/2019 | Cycle Inspection / Initial Inspection | Score: 31 | Not Graded
- (Critical) Wiping cloths soiled or not stored in sanitizing solution.
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
- Proper sanitization not provided for utensil ware washing operation.
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