Endzone Pub & Grub, The (NYS Health Operation #912887) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 129 North Main Street, Herkimer, NY 13350. The food service type is Food Service Establishment - Restaurant. The last inspection date is September 7, 2023.
| NYS Health Operation ID | 912887 |
| NYSDOH Gazetteer | 212400 |
| Facility Name | ENDZONE PUB & GRUB, THE |
| Operation Name | ENDZONE PUB & GRUB, THE |
| Facility Address | 129 NORTH MAIN STREET, HERKIMER |
| Permitted Corporation Name | THE ENDZONE PUB & GRUB LLC |
| Permitted Operator Name | BROCK MORRA |
| Address | 129 North Main Street Herkimer NY 13350 |
| Municipality | HERKIMER |
| County | HERKIMER |
| Local Health Department | Herkimer District Office |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2023-12-31 |
| Inspection Date | 2023-09-07 |
| Inspection Type | Inspection |
| Violations | No violations found. |
| Inspection Comments | Facility has been bar only for 18 months - will have limited cook to order menu (Wings, chicken tenders, appetizers) during football season. Cooler/freezer temperatures within appropriate ranges. Probe thermometer, sanitizer & gloves available. Bar area okay. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-09-07 | Inspection | Critical: 0, Noncritical: 0, Violation Items: Facility has been bar only for 18 months - will have limited cook to order menu (Wings, chicken tenders, appetizers) during football season. Cooler/freezer temperatures within appropriate ranges. Probe thermometer, sanitizer & gloves available. Bar area okay. |
| 2022-10-07 | Inspection | Critical: 0, Noncritical: 0, Violation Items: Facility not currently doing food service - very little food product on site. Kitchen needs to be cleaned prior to resuming food service. Kitchen cooler/freezer within appropriate ranges. Bar area coolers within appropriate ranges. 3 bay sanitizer ~200ppm QAC. Physical facilities in good repair. No plans for resuming food service at this time due to labor/food costs. |
| 2021-09-21 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 15A; 7F 0-220F probe thermometer, sanitizer bare- hand barriers Refrigeration temperatures <45F.|PHI reviewed with operator: Health code regarding potentially hazardous foods cooking, heating, reheating, hot holding, cooling and cold holding. |Note: PHI advised operator reheat/ hot hold of PHF to be on the facilities gas stove until hot hold heating appliances able to provide appropriate hot hold temperatures. |
| 2020-11-19 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11D; 15B Signs posted throughout for facial covering/social distancing, multiple chairs removed from bar. Coolers ok, no hot holding noted at time of inspection. Contact # to be changed to 315 868 4049 |
| 2019-08-27 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 11C; 2C No food cooking preparation at time of inspection. Refrigeration temperatures < 45F, probe thermometer, sanitizer, barehand barriers available. Origination tags available for previous shellfish purchases and on site clam products. |
| 2018-02-28 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 11D; 12A; 12D; 15A Coolers/Final dishwasher temp >170F/Chicken wing final cook temp >165F/OK |
| 2017-01-04 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 11A; 12D; 2C Coolers/Gloves/OK |
| 2016-02-19 | Inspection | Critical: 0, Noncritical: 0, Violation Items: Kitchen has been set up according to the approved plans. Only thing left to do is an air gap on the 2 bay sink and install a mop sink. |ANSUL system has been installed and inspected by ABC Fire. OK to start serving food from kitchen. |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 7F | Critical Violation | Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
| Not Critical Violation | ||
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12A | Not Critical Violation | Hot, cold running water not provided, pressure inadequate |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| Street Address |
129 NORTH MAIN STREET |
| City | HERKIMER |
| State | NY |
| Zip Code | 13350 |
Address: 129 North Main Street, Herkimer, NY 13350 Food Service Description: Restaurant Inspection Date: 2007-06-14 |
Address: 129 North Main Street, Herkimer, NY 13350 Food Service Description: Food Service Establishment Inspection Date: 2012-09-12 |
Address: 129 North Main Street, Herkimer, NY 13350 Food Service Description: Restaurant Inspection Date: 2006-08-28 |
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This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.
There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.
To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.