Coney Island Station

Year by year

Inspections

1. Jan 14, 2026 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

     The non-continuous cook process for fish patties has no prior approval. Fish is initially cooked for 2 min, then cooled, then cooked again for 2 min. Temperature was tested after initial 2 minutes and was at 115. After one more minute temperatures were 145F. Fish needs to be cooked to 165F according to box.

     Correction: Stop this process and cook fish fully during the first cook to 165F or greater. Food improperly prepared shall be discarded. Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority.

     Code 3-401.14 (F)

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored in sanitizer bucket with chlorine at a concentration of 10ppm. Bucket was refilled during inspection and was at 100ppm

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

2. Feb 27, 2025 Routine · 3 priority foundation, 1 core, 1 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - RAW AND UNDERCOOKED FOODS

     The Person in Charge (PIC) is unable to demonstrate knowledge of if foods are raw or pre-cooked. It was determined that the fish is raw. Discussed cook temperatures for fish, minimum 145F

     Correction: The person in charge shall obtain training or training materials on the hazards of consuming raw or undercooked animal foods so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (5)

   • Not serious Priority Foundation

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Multiple boxes of food are stored on the floor in the walk in freezer

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

3. Mar 11, 2024 Re-inspection · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - RAW AND UNDERCOOKED FOODS

     It was stated all all food is pre-cooked. Raw breaded fish patties were found in the walk in cooler. Discussed importance of knowing when food is raw and cook temperature of fish.

     Correction: Obtain training or training materials on the hazards of consuming raw or undercooked animal foods, be able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (5)

4. Mar 1, 2024 Routine · 2 priority foundation
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - RAW AND UNDERCOOKED FOODS

     It was stated all all food is pre-cooked. Raw breaded fish patties were found in the walk in cooler. Discussed importance of knowing when food is raw and cook temperature of fish.

     Correction: Obtain training or training materials on the hazards of consuming raw or undercooked animal foods, be able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (5)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Delfield is not sufficient to hold foods at <41F. Temperature of cooler needs to remain below 41F even with repeated and frequent opening of the door

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11