Cafe Take 5, 560 Northern Boulevard, Great Neck, NY 11021 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: CAFE TAKE 5
Address: 560 Northern Boulevard, Great Neck, NY 11021
County: Nassau
Local health department: Nassau County
Restaurant type: Food Service Establishment
Total inspections: 7
Last inspection: 02/10/2016
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Inspection findings

Inspection date

Type

Comments
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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)
 02/10/2016InspectionRating A 7 seats 516-829-2233 Lilit Manukyan mgr.
No violation noted during this evaluation. 04/03/2015Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 03/18/2015Inspection
No violation noted during this evaluation. 04/22/2014Re-Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Other potentially hazardous foods requiring cooking are not heated to 140oF or above.
 04/17/2014Inspection
No violation noted during this evaluation. 02/27/2013Re-Inspection
  • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
  • Single service items reused, improperly stored, dispensed, not used when required
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • 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)
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
 02/20/2013Inspection

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