Fritanga Nica Coquito Inc Degrades its Sanitary Rating

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Observed potentially hazardous food thawed at room temperature.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.

Critical - Vacuum breaker mising at hose bibb.Mopsink

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Observed the accumulation of dead or trapped insects in kitchen area light covers.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.

Critical - Establishment operating without a current Hotel and Restaurant license.New owner

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site.

No Heimlich maneuver sign posted. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - No thermometer provided to measure temperature of food product.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.