2025-02-13
|
No data
|
237-07 LINDEN BOULEVARD, ELMONT
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
16 - Miscellaneous, Economic Violation, Choking Poster, Training.
|
2025-01-28
|
No data
|
237-07 LINDEN BOULEVARD, ELMONT
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
13B - Garbage storage areas not properly constructed or maintained, creating a nuisance
|
2023-11-15
|
No data
|
237-07 LINDEN BOULEVARD, ELMONT
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
16 - Miscellaneous, Economic Violation, Choking Poster, Training.
|
2023-10-18
|
No data
|
237-07 LINDEN BOULEVARD, ELMONT
|
Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
2E - Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
|
2023-10-04
|
No data
|
237-07 LINDEN BOULEVARD, ELMONT
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
12E - Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
2021-10-22
|
No data
|
237-07 LINDEN BOULEVARD, ELMONT
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
No data
|
2021-09-21
|
No data
|
237-07 LINDEN BOULEVARD, ELMONT
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
12E - Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
2021-04-13
|
No data
|
237-07 LINDEN BOULEVARD, ELMONT
|
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.
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