ANDY'S SUB SHOP
Connie Houghtaling


Address: 134 Main Street, Hornell, NY 14843

ANDY'S SUB SHOP (Health Operation# 343019) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 6, 2018.

Business Overview

NYS Health Operation ID 343019
Operation Name ANDY'S SUB SHOP
Food Service Description Food Service Establishment - Restaurant
Facility Address 134 Main Street
Hornell
NY 14843
Municipality HORNELL
County STEUBEN
Permitted Operator Name CONNIE HOUGHTALING
Permit Expiration Date 05/15/2019
Local Health Department Hornell District Office
NYSDOH Gazetteer 500200

Inspection Results

Date: 2019-02-08 Type: Inspection Violations: 0 critical, 2 noncritical
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: All cold holding temperatures of ready to TCS foods wer below 45F. Cooling of roast beef with an ice bath observed. Discussed cooling temperature monitoring. Glove use observed and found to be proper.
Date: 2018-12-06 Type: Inspection Violations: 0 critical, 1 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: hot holds > 140df, coolers ok, cold holds <45dF, FTT ok,
Date: 2018-02-22 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Comments: Owner had questions of reheat temperatures. Gave magnet and pamphlet reheating foods requires 165F or greater within 2 hours and hold > 140 F. Owner observed reheating multiple items just placed in steam table after she checked temperatures and found 157 F. Owner stated reheat process was less than two hours.No violation cited as owner was observed monitoring and correcting temperatures at start of inspection. Satisfactory hot and cold temperatures observed and final reheats confirmed 165F. MAIL COPY
Date: 2017-01-27 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2016-11-10 Type: Inspection Violations: 0 critical, 1 noncritical
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: Satisfactory temperatures taken. Hand wash stickers given. Mail copy
Date: 2016-01-29 Type: Inspection Violations: 0 critical, 2 noncritical
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)
Comments: Satisfactory temperatures observed.
Date: 2015-09-23 Type: Inspection Violations: 1 critical, 2 noncritical
Item 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above.
Item 11D: Non food contact surfaces of equipment not clean
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)
Date: 2015-07-15 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2014-12-19 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2014-04-10 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2013-05-08 Type: Inspection Violations: 0 critical, 2 noncritical
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2012-06-20 Type: Inspection Violations: 1 critical, 3 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 8B: In use food dispensing utensils improperly stored
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)
Date: 2011-11-14 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2011-03-15 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Date: 2010-10-04 Type: Re-Inspection Violations: 2 critical, 1 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2010-05-04 Type: Inspection Violations: 2 critical, 1 noncritical
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 5D (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.
Item 8F: Improper thawing procedures used
Date: 2009-02-04 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Date: 2008-02-26 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2008-01-17 Type: Inspection Violations: 2 critical, 3 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 45°F as required.
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Date: 2007-01-31 Type: Inspection Violations: 0 critical, 1 noncritical
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: 2006-07-26 Type: Re-Inspection Violations: 0 critical, noncritical
Date: 2006-07-07 Type: Inspection Violations: 2 critical, 0 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 5D (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.

Office Location

Street Address 134 MAIN STREET
City HORNELL
State NY
Zip 14843

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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).