OYSTER BAY YACHT CLUB

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over tortillas and sauce in far right flip top reach in cooler in kitchen. Operator rearranged products to proper storage. Also, raw chicken wings stored over raw fish in stand up reach in cooler. Operator moved wings to bottom shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two packages of completely thawed vacuum packed raw tuna in flip top reach in cooler. Also, can of kidney beans with large dent and a sharp edge on dry storage room rack.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen to left of grill is inaccessible, blocked by a chest reach-in freezer.

Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Partially cooked wings in stand up reach in cooler in kitchen are not labeled. Operator added labeled that says "RAW". Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Two packages of completely thawed vacuum packed raw tuna in flip top reach in cooler.

Basic - Damaged/spoiled/recalled food not properly segregated. 1 can of kidney beans with large dent and a sharp edge on dry storage room rack. Operator removed can from rest of supply. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bottom oven in the kitchen has food debris. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In reach in cooler in kitchen, plastic container of ham gravy dated 12/17. Chef stated it was suppose to be thrown away and discarded product. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At bar, bottle of hand soap stored on lid of ice bin. Chef removed soap. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer of walk-in cooler reading 105F. Ambient air temperature is 40F.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler in kitchen, gallon of milk opened 4 days prior not date marked. Chef date marked milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two white cutting boards in kitchen stained.

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple plastic pans stacked before properly air drying.

Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs on oven door handle on cook line. Chef moved all tongs. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with food debris.

Basic - Old labels stuck to food containers after cleaning. Multiple old labels on clean pans in kitchen area above prep sink.

Basic - Raw fruits/vegetables not washed prior to preparation. Baked butternut squash cooked with stickers still on skin.

High Priority - Container of medicine improperly stored. In kitchen prep area, container of medicated powder stored on counter with hot sauces. Powder moved and stored correctly. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook in kitchen touched nose/beard and immediately handled clean equipment without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in bar used as dump sink (limes inside sink). Limes discarded. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two (2) cooks in kitchen do not have beard guards. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Server came into kitchen from outside, placed on gloves and immediately handled sandwich garnishes without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon undercooked but does not have proof of parasite destruction for salmon. Chef states he will call provider to obtain. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white stand up reach in freezer in downstairs storage area, freezer bagged partially cooked chicken stored over ready to eat cases of peas and won ton wraps. Items moved and stored correctly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler at end of cook line, Caesar dressing prepared eight days prior. Dressing discarded.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server came into kitchen, dropped off soiled dishes, and immediately went to the bar to prepare drinks without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment partially cooks chicken and then freezes product. Establishment does not have written procedures for this process. Inspector emailed paperwork. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket laying on side by ice machine in kitchen. Bucket inverted. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Two cooks in kitchen. Both placed on hair restraints. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor behind racks/refrigeration equipment in downstairs storage area.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exteriors of multiple freezers in downstairs storage area are showing rust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, sides of fryers and oven.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Black straws at outdoor bar within customer reach. Straws moved behind bar. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef in reach in freezer over ice cream, discarded Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags for oysters down stairs

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Waitstaff dumping wine down the hand sink Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Zap bottles with bleach inside no label, manager labeled Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in salt downstairs, moved Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Pan of seafood in reach in cooler, employee statesits for employees.

Intermediate - Spray bottle containing toxic substance not labeled. Clear substance in zepp spray bottle, no label, employee labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in salt, removed Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Lid for cooler stored on floor next to fryers, cleaned and stored properly Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open canned drink, moved Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottle with yellow substance inside, manager labeled Corrected On-Site - From follow-up inspection 2023-03-16: *still unlabeled Time Extended

High Priority - Container of medicine improperly stored. Energy pills stored over coolers on line next to clean plates

Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottles with blue substance in one and 2 with a clear substance unlabeled

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled microwave

High Priority - Nonfood-grade bags used in direct contact with food. Bread and celery held in thank you Togo bags, operator transferred items to food grade containers Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna, on menu of the day no notice of raw, menus printed on sight, reprinted at time of inspection Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Ahi tuna, steaks , menus printed on sight, reprinted at time of inspection Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Horseradish made on site with sour cream, no date marking made possibly 3 days ago. Discarded Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in flour, operator moved Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White substance in clear bucket. Labeled flour . Corrected On-Site

Basic - vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler