PERIWINKLES
Periwinkles Catering Corp


Address: 6 Audrey Avenue, Oyster Bay, NY 11771

PERIWINKLES (Health Operation# 575944) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is April 24, 2015.

Business Overview

NYS Health Operation ID 575944
Operation Name PERIWINKLES
Food Service Description Food Service Establishment - Commissary
Facility Address 6 Audrey Avenue
Oyster Bay
NY 11771
Municipality OYSTER BAY
County NASSAU
Permitted DBA PERIWINKLES
Permitted Corporation Name PERIWINKLES CATERING CORP
Permit Expiration Date 08/31/2016
Local Health Department Nassau County
NYSDOH Gazetteer 295212

Inspection Results

Date: 2018-05-14 Type: Inspection Violations: 0 critical, 4 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11D: Non food contact surfaces of equipment not clean
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)
Comments: Score Grade = A Seats = 8 FMC = Craig Carlstrom. -Exp. 8/31/20
Date: 2016-11-03 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: - NO VIOLATION WAS NOTED AT TIME OF VISIT.
Date: 2016-10-24 Type: Inspection Violations: 4 critical, 4 noncritical
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: - GRADE: C - FMTC: CRAIG CARLSTROM (07/17-R, #40265) - SEATING #:5
Date: 2015-04-24 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2015-04-15 Type: Inspection Violations: 1 critical, 4 noncritical
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 11D: Non food contact surfaces of equipment not clean
Date: 2014-05-28 Type: Re-Inspection Violations: 0 critical, 1 noncritical
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Date: 2014-05-20 Type: Inspection Violations: 1 critical, 3 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Date: 2013-09-06 Type: Inspection Violations: 0 critical, 2 noncritical
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Date: 2012-07-10 Type: Re-Inspection Violations: 1 critical, 0 noncritical
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Date: 2012-06-13 Type: Inspection Violations: 1 critical, 3 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 11D: Non food contact surfaces of equipment not clean
Date: 2011-10-07 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2011-09-22 Type: Re-Inspection Violations: 1 critical, 2 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Date: 2011-09-14 Type: Inspection Violations: 1 critical, 3 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Date: 2010-11-17 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2010-11-10 Type: Inspection Violations: 1 critical, 3 noncritical
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

Services with the same corporation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
PERIWINKLE AT HAYBARN Periwinkles Catering Corp Planting Field Arboretum, Oyster Bay, NY 11771 2014-08-14
PERIWINKLES CATERING AT MUSEUM Periwinkles Catering Corp 1 Museum Drive, Roslyn Harbor, NY 11576 2013-05-03

NYS Corporation Registration

Department of State (DOS) ID 3243868
Entity Name PERIWINKLES CATERING CORP.
Initial DOS Filing Date 2005-08-16
Entity Type DOMESTIC BUSINESS CORPORATION
DOS Process Name PERIWINKLES CATERING CORP.
DOS Process Address 6 Audrey Ave
Oyster Bay
NEW YORK 11771
Location Name PERIWINKLES CATERING CORP.
Location Address 6 Audrey Ave
Oyster Bay
NEW YORK 11771

Office Location

Street Address 6 AUDREY AVENUE
City OYSTER BAY
State NY
Zip 11771

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Competitor

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Dataset Information

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).