THE ELEANOR'S EK RESTAURANT & BAR
GRADE AThursday, May 15, 2025
THE ELEANOR'S EK RESTAURANT & BAR in Pelham Bay Country Club City Island received a Grade A on their NYC health inspection on May 15, 2025, scoring 13 points. The inspection found 3 violations, including 2 critical.
Violations Cited
10B
Plumbing Not Properly Installed or Maintained
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
WATER CONTAMINATION: Backflow can siphon sewage into water supply, contaminating entire facility. Cross-connections spread pathogens throughout plumbing. Sewage backups create immediate health hazard. Can affect hundreds through contaminated water.
Install backflow preventers on ALL required fixtures. Maintain air gaps (2x pipe diameter minimum). Fix all leaks immediately. Ensure proper drainage - no standing water. Regular plumbing inspection. No direct connections between sewage and water supply.
15-21
NYC Health Code Violation 15-21
Flavored tobacco products sold, offered for sale
CONTAMINATION RISK: This violation supports conditions allowing bacterial growth and pest activity. NYC Health Code Violation 15-21 violations associated with 25% increase in illness risk. Correction required within 24-48 hours.
Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if critical.
02B
Hot TCS Food Not Held at 140°F or Above
Hot TCS food item not held at or above 140 °F.
BACTERIAL MULTIPLICATION: At 120°F, Clostridium perfringens doubles every 10 minutes. Can reach illness-causing levels within 1 hour. This bacteria causes 1 million US cases annually with severe abdominal cramps and diarrhea lasting 24 hours. Hot holding violations responsible for 40% of restaurant outbreaks.
Maintain ALL hot foods at 140°F minimum. Check temperatures every 30 minutes for problem foods, every 2 hours otherwise. Use calibrated thermometers. Adjust equipment immediately if below 140°F. Reheat to 165°F if below temp for under 2 hours. DISCARD if below 140°F for over 2 hours.
Violations were cited in the following area(s).
THE ELEANOR'S EK RESTAURANT & BAR — Inspection Questions
- Did THE ELEANOR'S EK RESTAURANT & BAR pass their NYC health inspection on May 15, 2025?
- THE ELEANOR'S EK RESTAURANT & BAR passed with an A grade on May 15, 2025 with a score of 13 points. The inspection found 3 violation(s).
- What critical violations did THE ELEANOR'S EK RESTAURANT & BAR have?
- THE ELEANOR'S EK RESTAURANT & BAR had 2 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 10B mean in NYC restaurant inspections?
- NYC violation 10B (Plumbing Not Properly Installed or Maintained) is a major violation. Anti-siphonage or back-flow prevention device not provided. Sewage disposal system in disrepair. WATER CONTAMINATION: Backflow can siphon sewage into water supply, contaminating entire facility. Cross-connections spread pathogens throughout plumbing. Sewage backups create immediate health hazard. Can affect hundreds through contaminated water.
- What does violation code 15-21 mean in NYC restaurant inspections?
- NYC violation 15-21 (NYC Health Code Violation 15-21) is a major violation. Violation of NYC Health Code requirements CONTAMINATION RISK: This violation supports conditions allowing bacterial growth and pest activity. NYC Health Code Violation 15-21 violations associated with 25% increase in illness risk. Correction required within 24-48 hours.
- What does violation code 02B mean in NYC restaurant inspections?
- NYC violation 02B (Hot TCS Food Not Held at 140°F or Above) is a critical violation. Hot potentially hazardous foods must be maintained at 140°F or above to prevent rapid bacterial growth in the danger zone (41-140°F). BACTERIAL MULTIPLICATION: At 120°F, Clostridium perfringens doubles every 10 minutes. Can reach illness-causing levels within 1 hour. This bacteria causes 1 million US cases annually with severe abdominal cramps and diarrhea lasting 24 hours. Hot holding violations responsible for 40% of restaurant outbreaks.