BILL'S SUB SHOP & MORE
Bill's Sub Shop and More


Address: 8 North Main Street, Lyndonville, NY 14098

BILL'S SUB SHOP & MORE (Health Operation# 816195) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 17, 2018.

Business Overview

NYS Health Operation ID 816195
Operation Name BILL'S SUB SHOP & MORE
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 8 North Main Street
Lyndonville
NY 14098
Municipality YATES
County ORLEANS
Permitted Corporation Name BILL'S SUB SHOP AND MORE
Permitted Operator Name HAROLD PERRY DBA
Permit Expiration Date 09/30/2019
Local Health Department Orleans County
NYSDOH Gazetteer 365900

Inspection Results

Date: 2018-09-17 Type: Inspection Violations: 4 critical, 2 noncritical
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Comments: Certified food protection manager Harold Perry and certificate present at time of inspection. Facility is no longer hot holding potentially hazardous food items in Hatco unit in front service area. Worker’s comp and disability paperwork due to our office by September 30, 2018.
Date: 2017-09-14 Type: Inspection Violations: 3 critical, 3 noncritical
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: FOOD HANDLER CERTIFIED STAFF AND CERTIFICATE PRESENT AT INSPECTION (T. SMITH); FOOD MANAGER CERTIFIED STAFF AVAILABLE (H. PERRY) - CERTIFICATE ALSO POSTED APPLICATION, PERMIT FEE, AND WC/DB DUE BY 9/30/17
Date: 2016-09-06 Type: Inspection Violations: 1 critical, 3 noncritical
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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
Comments: Teresa Smith was present during inspection and has food handler training. Missing a completed application, fees, proof of workman's comp and disability insurance. These are due by Sept 30th to avoid late charges.
Date: 2015-09-15 Type: Inspection Violations: 0 critical, 2 noncritical
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Teresa Smith has food worker training and was present at time of inspection
Date: 2015-01-14 Type: Inspection Violations: 4 critical, 11 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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 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: Harold Perry was present during inspection. He has yet to take food protection manager training. Inspection conducted with John Rich.
Date: 2014-09-15 Type: Inspection Violations: 2 critical, 2 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Comments: Waiting for permit fee, application, and WC/DB for permit re-issuance.
Date: 2013-09-25 Type: Inspection Violations: 1 critical, 2 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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: Operator possesses an international HACCP certification. Has asked if that would cover for Food service manager training.
Date: 2012-10-17 Type: Inspection Violations: 0 critical, 0 noncritical

Office Location

Street Address 8 NORTH MAIN STREET
City LYNDONVILLE
State NY
Zip 14098

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
BILL'S PIZZA & SUB SHOP Karen Johnson 8 North Main Street, Lyndonville, NY 14098 2012-04-20

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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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