BLIMPIE SUBS AND SALADS (ARNOT MALL)
Southern Tier Blimpie


Address: 3300 Chambers Rd, Suite 5023, Horseheads, NY 14845

BLIMPIE SUBS AND SALADS (ARNOT MALL) (Health Operation# 265555) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 12, 2018.

Business Overview

NYS Health Operation ID 265555
Operation Name BLIMPIE SUBS AND SALADS (ARNOT MALL)
Food Service Description Food Service Establishment - Restaurant
Facility Address 3300 Chambers Rd, Suite 5023
Horseheads
NY 14845
Municipality BIG FLATS
County CHEMUNG
Permitted Corporation Name SOUTHERN TIER BLIMPIE
Permitted Operator Name ANDREW FOSTER
Permit Expiration Date 10/15/2019
Local Health Department Chemung County
NYSDOH Gazetteer 075200

Inspection Results

Date: 2019-02-06 Type: Inspection Violations: 0 critical, 2 noncritical
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Observed potentially hazardous foods or temperature/time control for safety (TCS) foods stored at or below 45F in make unit, including sliced cheese at 42F, sliced ham at 38F, and sliced tomatoes at 45F. Observed hot-held meatballs from 158-165F. Observed accurate thermometer in refrigeration unit reading 37F. Observed employees wearing gloves while preparing ready-to-eat foods to prevent barehand contact. Discussed working in small manageable quantities while preparing sliced meats and monitoring temperatures to prevent PHF/TCS items from reaching temperatures above 45F.
Date: 2018-02-12 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No violations observed during inspection. Facility has accurate probe thermometer. Sliced tomatoes in cold holding sandwich make unit had a temperature of 43F. Sliced American cheese in cold holding shelf above make unit had a temperature of 42F. Observed cheddar and broccoli soup being actively cooled in commercial refrigeration unit at a temperature of 55F in the middle and 51F on the outside. Per staff, soup was made one hour prior to inspection. Per staff, soup is frozen, thawed in refrigeration, and when fully thawed water is added to it. The soup is then placed in commercial refrigeration until re-heated in microwave to 165F per store policy. Meatballs in hot holding make unit found at a temperature of 145F. Sanitizer (quaternary ammonia) in 3 bay sink found with a concentration of 200ppm using facility's test strips.
Date: 2017-06-05 Type: Inspection Violations: 0 critical, 5 noncritical
Item 15D: Improper storage of cleaning equipment, linens, laundry unacceptable
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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: Discussed proper hand washing between glove changes. Per operator, meatballs come in frozen and thaw in refrigeration unit and cans of marinara sauce are stored at room temperature. Discussed prechilling cans of sauce prior to mixing with meatballs to prevent meatballs from reaching temperatures above 45F prior to cooking.
Date: 2016-02-26 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Discussed handwashing and changing/use of food service gloves with staff.
Date: 2015-04-13 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Items 8A, 12C corrected from recent inspection: condensate line in bottom of sandwich make unit repaired, no longer leaking into bottom of refrigerator.
Date: 2015-04-08 Type: Inspection Violations: 0 critical, 2 noncritical
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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: Temperatures 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.
Date: 2014-04-03 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No violations observed during inspection. Discussed handwashing, barehand contact prevention, not working while ill with manager.
Date: 2013-02-21 Type: Inspection Violations: 0 critical, 2 noncritical
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Notes: 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.
Date: 2012-01-27 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2011-01-26 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-02-02 Type: Inspection Violations: 0 critical, 1 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Date: 2009-02-19 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2009-01-26 Type: 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 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Date: 2008-03-27 Type: Re-Inspection Violations: critical, noncritical
Date: 2008-03-07 Type: Inspection Violations: 2 critical, 4 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 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 8B: In use food dispensing utensils improperly stored
Date: 2007-05-04 Type: Inspection Violations: 2 critical, 4 noncritical
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 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 11D: Non food contact surfaces of equipment not clean
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 8B: In use food dispensing utensils improperly stored
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: 2006-09-28 Type: Inspection Violations: 0 critical, 2 noncritical
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

Services with the same corporation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
BLIMPIE SUB / SMOOTHIE ISLAND (SOUTHPORT) Southern Tier Blimpie 1141 Broadway, Suite 1, Elmira, NY 14904 2018-02-14

Office Location

Street Address 3300 CHAMBERS RD, SUITE 5023
City HORSEHEADS
State NY
Zip 14845

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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).