|
2024-06-10
|
No data
|
18 FORGHAM STREET, LYONS
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
No data
|
|
2024-05-07
|
No data
|
18 FORGHAM STREET, LYONS
|
Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
7F - Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
|
|
2023-08-11
|
No data
|
18 FORGHAM STREET, LYONS
|
Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
7F - Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
|
|
2021-09-02
|
No data
|
18 FORGHAM STREET, LYONS
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
10B - Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
|
2020-08-11
|
No data
|
18 FORGHAM STREET, LYONS
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
8A - Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
|
|
2019-07-12
|
No data
|
18 FORGHAM STREET, LYONS
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
8B - In use food dispensing utensils improperly stored
|
|
2018-07-13
|
No data
|
18 FORGHAM STREET, LYONS
|
Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
2C - Cooked or prepared foods are subject to cross-contamination from raw foods.
|
|
2018-05-24
|
No data
|
18 FORGHAM STREET, LYONS
|
Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
5E - Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
|
