Official record from New York State Department of Health, Oct 22, 2025 · Original Source
Inspection
Sep 20, 2024
Non-critical violations only
4 recorded violations
minorCode 9CEmployee health and hygiene
Official wording
Hair is improperly restrained
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.