THE JOLLY FISHERMAN & STEAK HOUSE
Jolly Fisherman & Steak House · Roslyn Restaurant Corp


Address: 25 Main Street, Roslyn, NY 11576

THE JOLLY FISHERMAN & STEAK HOUSE (Health Operation# 578302) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 2, 2018.

Business Overview

NYS Health Operation ID 578302
Operation Name THE JOLLY FISHERMAN & STEAK HOUSE
Food Service Description Food Service Establishment - Restaurant
Facility Address 25 Main Street
Roslyn
NY 11576
Municipality N. HEMPSTEAD
County NASSAU
Permitted DBA JOLLY FISHERMAN & STEAK HOUSE
Permitted Corporation Name ROSLYN RESTAURANT CORP
Permit Expiration Date 05/31/2019
Local Health Department Nassau County
NYSDOH Gazetteer 295300

Inspection Results

Date: 2019-01-16 Type: Inspection Violations: 1 critical, 4 noncritical
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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 1/4 “A” Food manager: Derek Houdek 9636 May 31 2020 Permit: F0116630 expires May 31 2019
Date: 2018-05-02 Type: Inspection Violations: 1 critical, 5 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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 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: Score 1/5 “A” Permit: F0116630 expires May 31 2018 Food Manager: Derek Houdek 9636 expires May 31 2020 Seat Count: 222 Seats
Date: 2017-04-05 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: ALL VIOLATIONS CORRECTED. ***Two compartment sinks backed up by large mechanical dishwasher that achieves 180ºF hotwater. ***SHELLFISH TAGS TAKEN DURING 3/30/17 INSPECTION RETURNED TO OWNER: STEVEN SHEINER
Date: 2017-03-30 Type: Inspection Violations: 0 critical, 8 noncritical
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
Item 11D: Non food contact surfaces of equipment not clean
Item 8F: Improper thawing procedures used
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: Seating: 215, Rating: B, FMTC: Steven Scheiner, 1/18, #42605, Permit: #F0116630, exp. 5/31/17, RE-INSPECTION: 4/4/17
Date: 2016-10-14 Type: Inspection Violations: 0 critical, 3 noncritical
Item 8B: In use food dispensing utensils improperly stored
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Date: 2016-09-29 Type: Inspection Violations: 2 critical, 9 noncritical
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11D: Non food contact surfaces of equipment not clean
Item 8B: In use food dispensing utensils improperly stored
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Comments: Rating B. Steven Scheiner 42605 food manager training course certificate expires January 2018. 220 seats
Date: 2015-10-28 Type: Inspection Violations: 2 critical, 7 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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Date: 2014-12-19 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2014-12-03 Type: 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 8F: Improper thawing procedures used
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 14A: Insects, rodents present
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Date: 2013-11-22 Type: Re-Inspection Violations: 0 critical, 1 noncritical
Item 14A: Insects, rodents present
Date: 2013-11-01 Type: Inspection Violations: 2 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).

Office Location

Street Address 25 MAIN STREET
City ROSLYN
State NY
Zip 11576

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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).

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