De La Vega Restaurant Improves its Sanitary Rating
472 LORIMER STREET
New York, NY 11206
Health Inspection Reports
9/16/2013 | 2 Violations | Rating 4.75/5
Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
8/15/2013 | 2 Violations | Rating 4.75/5
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
1/5/2013 | 3 Violations | Rating 4.5/5
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Thawing procedures improper.
12/12/2012 | 4 Violations | Rating 4.5/5
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Food contact surface not properly maintained.
5/24/2012 | 3 Violations | Rating 4.25/5
Hot food item not held at or above 140º F.
Food Protection Certificate not held by supervisor of food operations.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
4/23/2012 | 3 Violations | Rating 4.5/5
Hot food item not held at or above 140º F.
Food Protection Certificate not held by supervisor of food operations.
Food contact surface not properly maintained.
12/20/2011 | 3 Violations | Rating 4.75/5
Hot food item not held at or above 140º F.
Food contact surface not properly maintained.
Proper sanitization not provided for utensil ware washing operation.
11/23/2011 | 6 Violations | Rating 4.25/5
Hot food item not held at or above 140º F.
Live roaches present in facility's food and/or non-food areas.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10/12/2011 | 5 Violations | Rating 4.25/5
Hot food item not held at or above 140º F.
Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Food contact surface not properly maintained.
Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.