02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
05D - Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.
06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
08B - Garbage receptacles not provided or inadequate. Garbage storagearea not properly constructed or maintained; grinder or compactor dirty.
09C - Thawing procedures improper.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
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