Bill's Sub Shop & More, 8 North Main Street, Lyndonville, NY 14098 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: BILL'S SUB SHOP & MORE
Address: 8 North Main Street, Lyndonville, NY 14098
County: Orleans
Local health department: Orleans County
Restaurant type: Food Service Establishment
Total inspections: 5
Last inspection: 09/15/2015
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Inspection findings

Inspection date

Type

Comments
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 09/15/2015InspectionTeresa Smith has food worker training and was present at time of inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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)
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 01/14/2015InspectionHarold Perry was present during inspection. He has yet to take food protection manager training. Inspection conducted with John Rich.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
 09/15/2014InspectionWaiting for permit fee, application, and WC/DB for permit re-issuance.
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Critical: Potentially hazardous foods are not kept at or above 140oF 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)
 09/25/2013InspectionOperator possesses an international HACCP certification. Has asked if that would cover for Food service manager training.
No violation noted during this evaluation. 10/17/2012Inspection

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