BRACCO'S CLAM & OYSTER BAR (Health Operation# 570479) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 5, 2018.
| NYS Health Operation ID | 570479 |
| Operation Name | BRACCO'S CLAM & OYSTER BAR |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
319 Woodcleft Avenue Freeport NY 11520 |
| Municipality | HEMPSTEAD |
| County | NASSAU |
| Permitted Corporation Name | BRACCO'S CLAM & OYSTER BAR INC |
| Permit Expiration Date | 05/31/2019 |
| Local Health Department | Nassau County |
| NYSDOH Gazetteer | 290400 |
| Date: 2018-10-05 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 14A: Insects, rodents present Comments: Score B FMTC Robert Bracco exp 9/18, just took refresher class Permit exp 5/19 Priority |
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| Date: 2018-08-20 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 14A: Insects, rodents present Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
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| Date: 2018-08-10 | Type: Re-Inspection |
Violations:
3 critical,
3 noncritical |
|
Item 5A (Critical): 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. Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2018-07-13 | Type: Re-Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 5A (Critical): 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. Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 11D: Non food contact surfaces of equipment not clean Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
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| Date: 2018-06-22 | Type: Re-Inspection |
Violations:
3 critical,
9 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 1F (Critical): Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Operator purchased 3 new cold holding units for the kitchen. All were 40F or lower. Monitoring is to take place. |
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| Date: 2018-06-18 | Type: Inspection |
Violations:
13 critical,
15 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 5A (Critical): 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. Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 12A: Hot, cold running water not provided, pressure inadequate Item 11D: Non food contact surfaces of equipment not clean Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance |
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| Street Address | 319 WOODCLEFT AVENUE |
| City | FREEPORT |
| State | NY |
| Zip | 11520 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| HUDSON AND MCCOY | Rfb Entertainment Inc | 340 Woodcleft Avenue, Freeport, NY 11520 | 2012-07-06 |
| BONITO | Woodcleft Sushi Inc. | 301 Woodcleft Avenue, Freeport, NY 11520 | 2012-05-18 |
| RACHEL'S WATERSIDE GRILL | Rachel's Waterside Grill Inc | 281 Woodcleft Avenue, Freeport, NY 11520 | 2018-09-13 |
| TROPIX ON THE MILE | Fpt Sobe Restaurant Corp | 395 Woodcleft Avenue, Freeport, NY 11520 | 2018-08-30 |
| OTTO'S SEA GRILL | Otto's Sea Grill Inc | 271 Woodcleft Avenue, Freeport, NY 11520 | 2018-08-01 |
| PIP'S ICE CREAM PARLOUR | Pips Ice Cream Parlour · Pip's Ice Cream Inc | 250 Woodcleft Avenue, Freeport, NY 11520 | 2018-07-02 |
| HURRICANE HARRY'S | Waterfront Pub Inc | 245 Woodcleft Avenue, Freeport, NY 11520 | 2016-06-29 |
| RIVERHOUSE GRILLE | River House Grille Inc | 195 A Woodcleft Avenue, Freeport, NY 11520 | 2018-10-26 |
| LIMONCELLO | Jc Restaurant Inc | 229 Woodcleft Avenue, Freeport, NY 11520 | 2018-10-05 |
| JEREMY'S ALE HOUSE | Jeremy's Ale House East Inc | 239 Woodcleft Avenue, Freeport, NY 11520 | 2018-08-01 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).