Lechoneria Ny

5227 69th St
Queens, NY 11378
(934) 444-3461

Current Inspection Grade: Grade Pending

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. (Critical) Hot TCS food item not held at or above 140 °F.
3. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
4. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
5. 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. (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) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
3. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
4. (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.
5. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
6. (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.
7. (Critical) Hot TCS food item not held at or above 140 °F.
8. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
9. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
10. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
11. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.