El Porton Bar & Restaurant

3151 Broadway
Manhattan, NY 10027
(212) 665-7338

Current Inspection Grade: C

1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
3. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
4. Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
6. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
7. 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.

1. Food Protection Certificate not available for inspection
2. Current letter grade or Grade Pending card not posted

1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
3. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
4. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
5. Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
6. 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.
7. Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.

1. Current letter grade sign not posted.

1. (Critical) Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
2. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
3. (Critical) Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
4. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
5. Single service item reused, improperly stored, dispensed; not used when required.
6. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

1. Current letter grade sign not posted.