THE BUNGALOW
Long Beach Grill Corp Inc.


Address: 669 East Park Avenue, Long Beach, NY 11561

THE BUNGALOW (Health Operation# 882443) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 27, 2017.

Business Overview

NYS Health Operation ID 882443
Operation Name THE BUNGALOW
Food Service Description Food Service Establishment - Restaurant
Facility Address 669 East Park Avenue
Long Beach
NY 11561
Municipality LONG BEACH
County NASSAU
Permitted Corporation Name LONG BEACH GRILL CORP INC.
Permit Expiration Date 05/31/2018
Local Health Department Nassau County
NYSDOH Gazetteer 290200

Inspection Results

Date: 2017-11-27 Type: Inspection Violations: 1 critical, 6 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw 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 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Item 14A: Insects, rodents present
Item 11D: Non food contact surfaces of equipment not clean
Comments: FMTC Matthew Deleski, expires 10/2018, no: 49557. Must take letter handed to manager for 2nd certificate requirement. Seats 45 Grade B Hot water at 3-compartment sink measured at 140 degrees F. Hand washing sinks stocked with soap & single-use paper towels. Food product thermometer available with chef at cook line.
Date: 2016-06-21 Type: Re-Inspection Violations: 0 critical, 3 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 12A: Hot, cold running water not provided, pressure inadequate
Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
Date: 2016-05-24 Type: Re-Inspection Violations: 1 critical, 5 noncritical
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 8F: Improper thawing procedures used
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 8B: In use food dispensing utensils improperly stored
Date: 2016-05-12 Type: Inspection Violations: 1 critical, 8 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 12A: Hot, cold running water not provided, pressure inadequate
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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
Item 8B: In use food dispensing utensils improperly stored
Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
Comments: FMTC Matt Deleski, expires 10/2018, no: 49551 Grade B Seats 40
Date: 2015-11-10 Type: Re-Inspection Violations: 0 critical, 1 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: FMTC Matthew Deleski, expires 10/2018, no: 49551
Date: 2015-10-28 Type: Inspection Violations: 3 critical, 10 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 14A: Insects, rodents present
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Grade D Seats 35
Date: 2014-10-06 Type: Re-Inspection Violations: 0 critical, 1 noncritical
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Date: 2014-09-18 Type: Re-Inspection Violations: 2 critical, 2 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Date: 2014-09-02 Type: Inspection Violations: 3 critical, 7 noncritical
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 45oF as required.
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

Services with the same operation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
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Office Location

Street Address 669 EAST PARK AVENUE
City LONG BEACH
State NY
Zip 11561

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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).