Inspection
Nov 17, 2025
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 17, 2025 · Original Source
School K-12 Food Service · Nassau County, NY
3369 North Jerusalem Road
Last inspected Nov 17, 2025 · View Map ↗ · Compare ↗
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Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 17, 2025 · Original Source
Re-Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Dec 20, 2023 · Original Source
Inspection
6 recorded violations
Potentially hazardous foods are not kept at or above 140�F during hot holding.
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.
More about food kept at an unsafe temperatureFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsPotentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsPotentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
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.
More about food kept at an unsafe temperatureOfficial record from New York State Department of Health, Dec 8, 2023 · Original Source
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