Glen Cove Restaurants Cited: Cactus Cafe, Progress Bakery, More

GLEN COVE, NY — Do you know how clean your local coffee shop or restaurant is? Find the most recent restaurant and food service inspections in Glen Cove and elsewhere in Nassau County, performed by New York's health department.

Several types of inspections are done — including comprehensive inspections that evaluate the sanitation, maintenance, and food service operations of a facility; and follow-up inspections for a facility that has been cited for critical and non-critical violations. More information about different types of violations can be found at the bottom of this article.

State inspectors check kitchens in churches, schools, and golf clubs. They also monitor the cleanliness of snack bars, kiosks inside entertainment venues, bakeries, and bars.

All information comes from the health department's database.

These inspections were from Oct. 25 - Nov. 1:

The Progress Bakery, 26 Glen Cove Rd.

• Last Inspected: Oct. 28
• Violations:
  • 0 CRITICAL
  • 10 NON-CRITICAL
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Non-food contact surfaces of equipment not clean
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Insects, rodents present

Cactus Cafe, 214-D Glen Cove Ave.

• Last Inspected: Oct. 25
• Violations:
  • 0 CRITICAL
  • 3 NON-CRITICAL
    • Insects, rodents present

Brookville Deli & Caterers, 3 Park Plaza

• Last Inspected: Oct. 26
• Violations:
  • 3 CRITICAL
    • Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods
    • 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
    • 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
  • 8 NON-CRITICAL
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Insects, rodents present
    • Improper storage of cleaning equipment, linens, laundry unacceptable

Per NYS Dept. of Health:

Red "critical" violations (violation items 1A – 7H) relate directly to factors that could lead to
foodborne illness. These violations generally involve the food source and condition, food
cooking and storage temperatures, sanitary practices of food workers, water and sewage, pest
contamination of food, and the use of toxic materials.

Blue "non-critical" violations (violation item numbers 8A-16) do not directly cause food-borne illness but could negatively affect the operation of the restaurant. They relate to the design and maintenance of the establishment as well as cleanliness.

Editor's note: These citations are taken from the NYS Dept. of Health's database. Citations listed in this article may have been resolved by the time of publication, despite there being no amendments made on the department's website.