GLEN OAKS CLUB

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Inspection history

1. Sep 16, 2025

   ✓
   1 violation

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

2. Aug 26, 2025

   ✓
   1 violation

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

3. Aug 12, 2025

   ✓
   3 violations

   • Improper storage of cleaning equipment, linens, laundry unacceptable
   • Pesticide application not supervised by a certified applicator
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

4. Jul 15, 2025

   ✕
   8 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Improper use and storage of clean, sanitized equipment and utensils
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Pesticide application not supervised by a certified applicator
   • 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)
   • Improper storage of cleaning equipment, linens, laundry unacceptable
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

5. Jul 17, 2024

   ✓

6. May 7, 2024

   ✓
   2 violations

   • Hot, cold running water not provided, pressure inadequate
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

7. Apr 30, 2024

   ✕
   7 violations

   • 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)
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • 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.
   • Hot, cold running water not provided, pressure inadequate
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • 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.
   • Miscellaneous, Economic Violation, Choking Poster, Training.

8. Sep 9, 2021

   ✓

9. Aug 24, 2021

   ✕
   6 violations

   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • 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)
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Critical:Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.

10. Oct 2, 2020

    ✓

11. Mar 4, 2020

    ✕
    2 violations

    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

12. Oct 2, 2019

    ✓

13. Sep 17, 2019

    ✕
    2 violations

    • 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.
    • 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.

14. Aug 14, 2019

    ✕
    2 violations

    • 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.
    • 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.

15. Oct 12, 2018

    ✕
    2 violations

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

16. Aug 24, 2018

    ✕
    7 violations

    • Critical:Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
    • 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.
    • 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.
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Insects, rodents present
    • Improper use and storage of clean, sanitized equipment and utensils

17. Aug 11, 2017

    ✕
    1 violation

    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

18. Oct 6, 2016

    ✓

19. Aug 30, 2016

    ✕
    3 violations

    • 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.
    • 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.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

20. Aug 19, 2015

    ✓
    1 violation

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

21. Aug 1, 2014

    ✓
    1 violation

    • In use food dispensing utensils improperly stored

22. Aug 6, 2013

    ✕
    2 violations

    • 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)
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

23. Jul 24, 2012

    ✓
    1 violation

    • 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)

24. Jul 12, 2012

    ✕
    6 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • 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)
    • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Improper use and storage of clean, sanitized equipment and utensils
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

25. Jul 26, 2011

    ✓
    2 violations

    • Improper thawing procedures used
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs