Plainview Restaurant Cited: The Main Event

PLAINVIEW, NY — Do you know how clean your favorite restaurant is?

The New York State Health Department performs routine inspections of all food service facilities in the state. Several types of inspections are done — including comprehensive inspections that evaluate the sanitation, maintenance, and food service operations of a facility; and follow-up inspections for a facility that has been cited for critical and non-critical violations. More information about different types of violations can be found at the bottom of this article.

State inspectors check kitchens everywhere: in churches, schools, golf clubs and more. They also monitor the cleanliness of snack bars, kiosks inside entertainment venues, bakeries and bars.All information comes from the health department's database. You can see the most recent inspections by clicking here.

The Main Event Restaurant, 799 Old Country Road

• Last Inspected: June 7, 2022
• Violations:
  • 3 Critical
    • Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Potentially 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.
  • 4 Non-Critical
    • Single-service items reused, improperly stored, dispensed, not used when required.
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces).
    • Wiping cloths dirty, not stored properly in sanitizing solutions.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces.

Per NYS Dept. of Health:

Critical violations relate directly to factors that could lead to food-borne illness. These violations generally involve the food source and condition, food cooking and storage temperatures, sanitary practices of food workers, water and sewage, pest contamination of food, and the use of toxic materials.

Non-critical violations do not directly cause food-borne illness but could negatively affect the operation of the restaurant. They relate to the design and maintenance of the establishment as well as cleanliness.

Editor's note: These citations are taken from the NYS Dept. of Health's database. Citations listed in this article may have been resolved by the time of publication, despite there being no amendments made on the department's website.