La Esquina De Nagua

2244 Amsterdam Avenue
Manhattan, NY 10032
(646) 928-0511

Current Inspection Grade: B
Current Grade: B
Last Graded: 03/12/2020
 
 

At A Glance

La Esquina De Nagua has an average score of 41.5 from 2 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that La Esquina De Nagua 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

12/19/2023 | Cycle Inspection / Re-inspection | Score: 32 | C
  1. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  2. (Critical) No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
  3. (Critical) Live roaches in facility's food or non-food area.
  4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08/10/2022 | Cycle Inspection / Initial Inspection | Score: 51 | Not Graded
  1. (Critical) No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
  2. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
  3. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  4. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  5. (Critical) Live roaches in facility's food or non-food area.
  6. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
  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.
  10. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

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