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EL NEGRO ECUATORIANO RESTAURANT

2086 ARTHUR AVE, Bronx, NY 10457 · Restaurant

Inspection summary

EL NEGRO ECUATORIANO RESTAURANT has been inspected 7 times by NYC Department of Health and Mental Hygiene (DOHMH) since August 30, 2007. The most recent inspection, on April 9, 2009, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 7 times across 4 separate inspections, most recently on March 17, 2009. For example: "Choking first aid" poster not posted. "Alcohol and pregnancy" warning sign not posted. Latex gloves, sign not posted. Inspection report sign not posted.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 3 separate inspections, most recently on March 17, 2009. For example: Thawing procedures improper.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on March 17, 2009. For example: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on February 2, 2009. For example: Facility not vermin proof. Harborage or conditions conducive to vermin exist.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 17, 2009. For example: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

About this data

These results come from NYC Department of Health and Mental Hygiene (DOHMH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Cycle Inspection / Compliance Inspection

    1 infraction

    • 10G: Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
      • Not Critical
  2. Cycle Inspection / Re-inspection

    7 infractions

    • 09C: Thawing procedures improper.
      • Not Critical
    • 18I: "Choking first aid" poster not posted. "Alcohol and pregnancy" warning sign not posted. Latex gloves, sign not posted. Inspection report sign not posted.
      • Not Critical
    • 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
      • Critical
    • 04A: Food Protection Certificate not held by supervisor of food operations.
      • Critical
    • 02G: Cold food held above 41F (Smoked fish above 38F) except during necessary preparation.
      • Critical
    • 06C: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
      • Critical
    • 10K: Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provide or used. Improper drying practices.
      • Not Critical
  3. Cycle Inspection / Initial Inspection

    8 infractions

    • 10A: Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.
      • Not Critical
    • 10M: "wash hands" sign not posted at hand wash facility.
      • Not Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to vermin exist.
      • Not Critical
    • 10K: Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provide or used. Improper drying practices.
      • Not Critical
    • 04L: Evidence of rats or live rats present in facility's food and/or non-food areas.
      • Critical
    • 04A: Food Protection Certificate not held by supervisor of food operations.
      • Critical
    • 18I: "Choking first aid" poster not posted. "Alcohol and pregnancy" warning sign not posted. Latex gloves, sign not posted. Inspection report sign not posted.
      • Not Critical
    • 05D: Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provide at facility. Soap and an acceptable hand-drying device not provided.
      • Critical
  4. Cycle Inspection / Initial Inspection

    4 infractions

    • 05D: Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provide at facility. Soap and an acceptable hand-drying device not provided.
      • Critical
    • 18I: "Choking first aid" poster not posted. "Alcohol and pregnancy" warning sign not posted. Latex gloves, sign not posted. Inspection report sign not posted.
      • Not Critical
    • 10K: Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provide or used. Improper drying practices.
      • Not Critical
    • 10B: Plumbing not properly installed or maintained: anti-siphonage or backflow prevention device not provide wher required: equipment or floor not properly drained: sewage disposal system in disrepair or not functioning properly.
      • Not Critical
  5. Pre-permit (Non-operational) / Re-inspection

    0 infractions

  6. Pre-permit (Non-operational) / Re-inspection

    1 infraction

    • 05D: Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provide at facility. Soap and an acceptable hand-drying device not provided.
      • Critical
  7. Pre-permit (Non-operational) / Initial Inspection

    2 infractions

    • 10A: Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.
      • Not Critical
    • 05I: No facility available to wash, rinse and sanitize utensils and equipment not provided.
      • Critical

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