Blimpie Subs (Arnot Mall), 3300 Chambers Rd, Suite 5023, Horseheads, NY 14845 - Restaurant inspection findings and violations

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Business Info

Restaurant name: BLIMPIE SUBS (ARNOT MALL)
Address: 3300 Chambers Rd, Suite 5023, Horseheads, NY 14845
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant
Total inspections: 14
Last inspection: 02/26/2016
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 02/26/2016InspectionDiscussed handwashing and changing/use of food service gloves with staff.
No violation noted during this evaluation. 04/13/2015Re-InspectionItems 8A, 12C corrected from recent inspection: condensate line in bottom of sandwich make unit repaired, no longer leaking into bottom of refrigerator.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • 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)
 04/08/2015InspectionTemperatures of phf/tcs foods in hot and cold-holding units adequate. Discussed reportable incidents with staff including fire, electrical outage, water (hot or cold) interruption, allegations of foodborne illness.
No violation noted during this evaluation. 04/03/2014InspectionNo violations observed during inspection. Discussed handwashing, barehand contact prevention, not working while ill with manager.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 02/21/2013InspectionNotes: Turkey-39 Degrees F. Ham-38 Degrees F. Salami-39 Degrees F. Meatballs-158 Degrees F. Italian Wedding-168 Degrees F. Reviewed proper sanitizer levels with operator.
No violation noted during this evaluation. 01/27/2012Inspection
No violation noted during this evaluation. 01/26/2011Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 02/02/2010Inspection
No violation noted during this evaluation. 02/19/2009Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • 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 45oF as required.
 01/26/2009Inspection
No violation noted during this evaluation. 03/27/2008Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • In use food dispensing utensils improperly stored
 03/07/2008Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Non food contact surfaces of equipment not clean
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • In use food dispensing utensils improperly stored
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
 05/04/2007Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 09/28/2006Inspection

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