EDERLE TERRACE CAFE (seasonal May-Oct)
GRADE ATuesday, June 27, 2023
Overview
EDERLE TERRACE CAFE (seasonal May-Oct) in Queens received a Grade A on their NYC health inspection on June 27, 2023, scoring 6 points. The inspection found 1 violation, including 1 critical.
Address
000 EDERLE TERRACE FLUSHING MEADOW CORONA PK
Queens, NY
Cuisine
American
Inspection Type
Cycle Inspection / Re-inspection
Violations
1 total
⚠ 1 critical
Facility History
2 inspections
Violations Cited
⚠ CRITICAL
06C
Food not protected from contamination
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
⚠️ Why This Matters
Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
📋 Code Requirements
Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards
CDC Risk Factor:
Contaminated Equipment/Protection from Contamination
NYC Health Code Article 81, Section 81.09
Inspector's Action:
Violations were cited in the following area(s).
EDERLE TERRACE CAFE (seasonal May-Oct) — Inspection Questions
- Did EDERLE TERRACE CAFE (seasonal May-Oct) pass their NYC health inspection on June 27, 2023?
- EDERLE TERRACE CAFE (seasonal May-Oct) passed with an A grade on June 27, 2023 with a score of 6 points. The inspection found 1 violation(s).
- What critical violations did EDERLE TERRACE CAFE (seasonal May-Oct) have?
- EDERLE TERRACE CAFE (seasonal May-Oct) had 1 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
- What does violation code 06C mean in NYC restaurant inspections?
- NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants