No violation noted during this evaluation. | 12/10/2015 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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12/04/2014 | Inspection | |
No violation noted during this evaluation. | 10/30/2013 | Inspection | |
No violation noted during this evaluation. | 11/27/2012 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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11/21/2012 | Inspection | |
No violation noted during this evaluation. | 11/01/2011 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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11/10/2010 | Inspection | |
No violation noted during this evaluation. | 11/18/2009 | Inspection | |
No violation noted during this evaluation. | 12/15/2008 | Re-Inspection | |
No violation noted during this evaluation. | 11/14/2008 | Inspection | |
No violation noted during this evaluation. | 10/31/2007 | Inspection | |
No violation noted during this evaluation. | 07/23/2007 | Re-Inspection | |
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