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LECHONERA EL FOGON

2641 BAINBRIDGE AVENUE, Bronx, NY 10458 · Restaurant (Spanish)

9 inspections

  1. Administrative Miscellaneous / Initial Inspection

    1 infraction

    • 20-06: Current letter grade or Grade Pending card not posted
      • Not Critical
  2. Cycle Inspection / Re-inspection

    3 infractions

    • 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
      • Critical
    • 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
      • Critical
    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
  3. Cycle Inspection / Initial Inspection

    4 infractions

    • 10F: 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.
      • Not Critical
    • 02G: 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.
      • Critical
    • 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
      • Critical
    • 04O: Live animal other than fish in tank or service animal present in facility’s food or non-food area.
      • Critical
  4. Cycle Inspection / Re-inspection

    4 infractions

    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical
    • 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
      • Critical
    • 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
      • Critical
    • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
      • Critical
  5. Cycle Inspection / Initial Inspection

    4 infractions

    • 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
      • Critical
    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical
    • 04N: 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.
      • Critical
  6. Cycle Inspection / Re-inspection

    3 infractions

    • 10F: 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.
      • Not Critical
    • 10E: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
      • Not Critical
    • 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
      • Critical
  7. Administrative Miscellaneous / Re-inspection

    3 infractions

    • 20-01: Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.
      • Not Critical
    • 20-08: Failure to post or conspicuously post healthy eating information
      • Not Critical
    • 19-10: Failure to display required signage about plastic straw availability.
      • Not Critical
  8. Cycle Inspection / Initial Inspection

    9 infractions

    • 04M: Live roaches in facility's food or non-food area.
      • Critical
    • 02H: 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.
      • Critical
    • 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
      • Critical
    • 10F: 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.
      • Not Critical
    • 06C: Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
      • Critical
    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical
    • 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
      • Not Critical
    • 04O: Live animal other than fish in tank or service animal present in facility’s food or non-food area.
      • Critical
  9. Cycle Inspection / Re-inspection

    3 infractions

    • 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
      • Critical
    • 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
      • Not Critical
    • 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
      • Critical