La Nacional

239 West 14 Street
Manhattan, NY 10011
(917) 216-5259

Current Inspection Grade: A
Current Grade: A
Last Graded: 03/13/2020
 
 

At A Glance

La Nacional has an average score of 15.5 from 2 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that La Nacional 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.

Inspection History

02/20/2024 | Cycle Inspection / Re-inspection | Score: 13 | A
  1. (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.
  2. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
  3. Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
  4. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
03/14/2023 | Cycle Inspection / Initial Inspection | Score: 18 | Not Graded
  1. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
  2. (Critical) Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
  3. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  4. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

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