Courtyard Hotel - Restaurant / Catering (NYS Health Operation #913416) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 202 Colonial Drive, Horseheads, NY 14845. The food service type is Food Service Establishment - Restaurant/Catering Operation. The last inspection date is January 30, 2020.
| NYS Health Operation ID | 913416 |
| NYSDOH Gazetteer | 075200 |
| Facility Name | COURTYARD HOTEL |
| Operation Name | Courtyard Hotel - Restaurant / Catering |
| Facility Address | 202 COLONIAL DRIVE, HORSEHEADS |
| Permitted Corporation Name | SOUTHERN TIER LODGING, LLC |
| Permitted Operator Name | BRETT BIXBY |
| Address | 202 Colonial Drive Horseheads NY 14845 |
| Municipality | BIG FLATS |
| County | CHEMUNG |
| Local Health Department | Chemung County |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Permit Expiration Date | 2021-12-31 |
| Inspection Date | 2020-01-30 |
| Inspection Type | Inspection |
| Violations | None- |
| Inspection Comments | Observed gloves and utensils to avoid bare hand contact with ready to eat food items such as scones and beverage garnishes. Observed proper hand washing facilities, equipped with warm water, soap and paper towels. Discussed proper hand washing (20 seconds under warm, soapy water). Observed proper cold holding (45 or less) of potentially hazardous food items, such as cream (44F) and cooked noodles (36F) in the walk in cooler. Observed proper cold holding (45F or less) of potentially hazardous food items in kitchen sandwich make unit such as cheese (38F) and honeydew melon (37F). Observed the front bar fridge properly cold holding (45F or less) potentially hazardous food items, such as milk (37F). Discussed proper hot holding of potentially hazardous food items such as chicken (140F). Observed cooking temperature log and walk in cooler temperature log during inspection. Observed working digital probe thermometer. Observed test strips to test the strength of quaternary ammonia sanitizing solution (at least 200ppm). Observed items in dry storage stored a minimum of six inches off of the ground. Discussed the exclusion of ill food workers, especially those suffering from vomiting, diarrhea, fever and sore throat. An interview with staff indicated that the facility is heating and cooling items such as pasta and left over soup. Observed temperature logs indicating that the facility is meeting the proper cooling schedule for potentially hazardous food. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-03 | Inspection | Critical: , Noncritical: , Violation Items: No violations were observed at the time of the inspection. Gloves and utensils were available to prevent bare hand contact with ready to eat food items such as muffins and pastries. Observed monitoring thermometers in all commercial refrigeration units to ensure potentially hazardous food (PHF) items are cold held at the minimum required temperature of 45F or below such as milk (actual 40F) and whipped cream topping (actual 40F) in the lounge area commercial mini refrigerator along with american cheese (actual 38F) in the walk-in cooler. Also, observed PHF items cold held at the minimum required temperature of 45F or below such as salsa (actual 36F) and roasted tomatoes (actual 36F) in the commercial deli refrigeration unit along with grilled chicken breast (actual 40F) and commercially pre-cooked egg patties (actual 40F) in the pull out drawer refrigeration unit below the deli prep refrigeration unit. A digital probe thermometer was available to ensure PHF items are hot held at the minimum required temperature of 140F or above such as oatmeal (actual 149F) in the three compartment table top steam well. Observed no additional PHF hot held food items at the minimum required temperature of 140F or above, per conversation with an employee on duty, all PHF items are cooked made to order. Quaternary ammonia test strips were available to ensure the quaternary ammonia sanitizing solution is at the minimum required concentration of 200ppm to sanitize both dishware/ utensils and food contact surfaces. Observed the quaternary ammonia sanitizing solution in three separate wiping cloth buckets at the minimum required concentration of 200ppm (actual 400ppm). Observed five hand washing stations available and equipped with warm running water, soap, single use paper towels and required employee hand washing signage. Discussed with the employee on duty required hand washing for a minimum of 20 seconds under warm water with soap and the importance of washing hands in between glove ch Name changed to: Courtyard Hotel - Restaurant / Catering · Southern Tier Lodging, LLC Operator: MAGGIE HORN |
| 2025-06-03 | Inspection | Critical: , Noncritical: 1, Violation Items: 11B Observed employees wearing gloves to prevent bare hand contact with ready to eat food items such as croissants. All refrigeration units were equipped with monitoring thermometers to ensure potentially hazardous food (PHF) items are cold held at the minimum temperature of 45F or below such as roasted tomatoes (actual 38F) in the deli refrigeration unit and commercially precooked hamburgers (actual 45F), grilled chicken breast (actual 45F) and egg patties (actual 43F) in the pull out refrigeration drawers below the deli refrigeration unit. Observed PHF items such as half and half creamer (actual 41F) in the bar area refrigeration unit and milk (actual 39F) in the walk-in cooler. A digital probe thermometer was available to ensure PHF items are hot held at the minimum of 140F or above such as oatmeal (actual 166F) in the counter top steam table next to the ice machine. Three hand washing sinks were available and all equipped with warm water, soap, paper towels and hand washing signage for employees. Discussed with the employee on duty required hand washing of at least 20 seconds under warm water with soap and the importance of washing hands in between glove changes and after using the restroom, drinking, eating, sneezing, smoking/ vaping, or when returning from a break and or any time after possible contamination. Discussed the ill workers policy and the exclusion of ill food workers, especially those experiencing symptoms of cough, fever, sore throat, yellowing of skin/ eyes, vomiting and diarrhea. |
| 2024-01-25 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed during inspection. Observed gloves to prevent bare hand contact with ready to eat food items such as bread toast. Discussed the importance of washing hands in between glove changes, after using restroom, eating, coughing, sneezing and after any possible contamination. Advised staff to use available digital probe thermometer to evaluate proper cold holding, hot holding and cooking/reheating temperatures of potentially hazardous food items. Observed required hot holding of potentially hazardous food item such as oatmeal is maintained at 140F or above in the hot holding unit(Actual at 147F). Observed required cold holding of potentially hazardous food items such as whipped cream is maintained at temperature of 45F or less (Actual at 37F). Observed refrigeration units were equipped with monitoring thermometer to ensure unit is able to cold hold required temperature of potentially hazardous food items. All hand washing sink were stocked with warm running water, soap and paper towels. Test strips were available to test the strength of quaternary ammonia sanitizing solution at least 200 ppm for sanitizing dishes /utensils and food contact surfaces. Discussed the importance of working in small and manageable quantities while preparing/ portioning potentially hazardous food items. Advised manager to wash, rinse and sanitize the food contact surface such as cutting boards and knives in between food items. |
| 2023-09-29 | Re-Inspection | Critical: , Noncritical: , Violation Items: Observed previous violation corrected during re-inspection. Item #15-B Observed clean condensing fan in the walk-in cooler. Conducted HACCP during re-inspection. No other items were evaluated during visit. |
| 2023-05-05 | Inspection | Critical: , Noncritical: 1, Violation Items: 15B Observed gloves to prevent bare hand contact with ready to eat food items such as bagels to prevent bare hand contact with them. Discussed the importance of washing hands in between gloves changes and after using restrooms, eating, coughing, sneezing and after any possible contamination. Advised staff to use available digital probe thermometer to ensure proper internal cooking of potentially hazardous food such as raw sausage is done at temperature of 158F or above. Observed the front bar refrigeration and all kitchen refrigeration units cold holding potentially hazardous food items such as milk and cooked quinoa rice were equipped with monitoring probe to ensure temperature is maintained at 45F or less( Actual 38F). Observed required hot holding of potentially hazardous food items such as cooked oatmeal is maintained at temperature of 140F or above (Actual at 148F). Observed all hand washing sinks to be equipped with warm running water, soap and paper towels. Observed test strips to verify the the strength of quaternary ammonia sanitizing solution at least 200ppm for sanitizing dishes/utensils and food contact surfaces. Discussed the importance of working in small, manageable quantities, and to return any items to hot or cold holding while not being actively worked on. Also discussed, significance of wash, rinse, and sanitize of food contact surfaces in between food items to prevent any cross contamination. |
| 2022-11-01 | Inspection | Critical: , Noncritical: 1, Violation Items: 11D Observed staff wearing gloves when handling ready to eat food item such as toast to prevent bare hand contact. Discussed the importance of washing hands in between gloves changes and after using restrooms, eating, coughing, sneezing and after any possible contamination. Advised staff to use available digital probe thermometer to ensure proper cooking of potentially hazardous food such as eggs at 145F. Observed the front bar refrigeration and all kitchen refrigeration units cold holding potentially hazardous food items such as milk and cooked quinoa rice were equipped with monitoring probe to ensure temperature is maintained at 45F or less( Actual 39F). Observed all hand washing sinks to be equipped with warm running water, soap and paper towels. Observed documented log of temperatures of walk in cooler. Observed test strips to verify the the strength of quaternary ammonia sanitizing solution at least 200ppm for sanitizing dishes/utensils and food contact surfaces. Advised staff to contact CCHD immediately in an events of fire, loss of water, power outages, and sewer/drainage issues. Moreover, staff is to notify CCHD within 24 hours of receiving an alleged food born illness complaint. |
| 2020-01-30 | Inspection | Critical: , Noncritical: , Violation Items: Observed gloves and utensils to avoid bare hand contact with ready to eat food items such as scones and beverage garnishes. Observed proper hand washing facilities, equipped with warm water, soap and paper towels. Discussed proper hand washing (20 seconds under warm, soapy water). Observed proper cold holding (45 or less) of potentially hazardous food items, such as cream (44F) and cooked noodles (36F) in the walk in cooler. Observed proper cold holding (45F or less) of potentially hazardous food items in kitchen sandwich make unit such as cheese (38F) and honeydew melon (37F). Observed the front bar fridge properly cold holding (45F or less) potentially hazardous food items, such as milk (37F). Discussed proper hot holding of potentially hazardous food items such as chicken (140F). Observed cooking temperature log and walk in cooler temperature log during inspection. Observed working digital probe thermometer. Observed test strips to test the strength of quaternary ammonia sanitizing solution (at least 200ppm). Observed items in dry storage stored a minimum of six inches off of the ground. Discussed the exclusion of ill food workers, especially those suffering from vomiting, diarrhea, fever and sore throat. An interview with staff indicated that the facility is heating and cooling items such as pasta and left over soup. Observed temperature logs indicating that the facility is meeting the proper cooling schedule for potentially hazardous food. |
| 2019-04-23 | Inspection | Critical: , Noncritical: 2, Violation Items: 11B; 8D Observed working digital thermometer at time of inspection. Observed milk in one door refrigeration unit under bar at 44F. Observed potentially hazardous beverages (smoothies) stored in beverage cooler at 44F. Observed liquid eggs in one door refrigeration unit in kitchen at 43F. Observed sliced melons (cantaloupe and honeydew) in make unit across from fryer at 41F. Observed sliced meats (ham and turkey) in refrigeration unit under make unit at a temperature of 41F. Observed adequate hand-washing supplies at all hand-washing sinks including soap, paper towels, and hot water. Discussed conditions of waiver with employees. Observed employees following conditions of waiver and discarding milk after service period. |
| 2018-03-15 | Inspection | Critical: , Noncritical: 1, Violation Items: 8C Discussed facility's cold holding waiver for milk and other dairy products used for coffee. Observed facility's functioning digital thermometer and multiple analog thermometers. All cold holding equipment, including sandwich make units, walk-in cooler and walk-in freezer storing time/temperature control for safety (TCS) food items found at temperatures well below the required 45F cold holding limit. Observed previously frozen TCS food items properly thawing in walk-in cooler. Facility stores items such as non-TCS whole tomatoes, honeydew melons, and cantaloupe in walk-on cooler to pre-chill items prior to cutting as cut tomatoes and melons become TCS food items. Observed appropriate levels of quaternary ammonia sanitizer (400ppm), using facility's test strips, in solution found in sanitizing bay of three bay sink. |
| 2017-09-14 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11B; 12E; 5A; 8C Time table of correction (TTOC) given for all uncorrected items for 9/28/17. Observed test strips used for evaluating levels of quaternary ammonia. |
| 2016-05-17 | Inspection | Critical: , Noncritical: 1, Violation Items: 8A Bottom drawers of make unit refrigerator at bar area operating such that temperatures of potentially hazardous/time & temperature controlled for safety foods (phf/tcs) are 44-46F. Advised kitchen manager and general manager to monitor temperature often. Kitchen manager adjusted thermostat knob during inspection. Facility staff log cold and hot-holding equipment and food temperatures at least 2x during day. Demonstrated calibration of probe thermometers with managers during inspection. Discussed cold and hot holding temperature requirements (45F or less / 140F or greater) with kitchen manager. Discussed discontinuing practice of storing phf/tcs food items, such as sliced cheese, above insert in top section of make unit in kitchen. Discussed phf/tcs status of cut melons with kitchen manager. Sanitizing step temperatures of automatic dishwashers are bar and in kitchen +190F. |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 5A | Critical Violation | 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. |
| Not Critical Violation | ||
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 8A | Not Critical Violation | 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) |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| Street Address |
202 COLONIAL DRIVE |
| City | HORSEHEADS |
| State | NY |
| Zip Code | 14845 |
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Address: 2898 Westinghouse Road, Horseheads, NY 14845 Food Service Description: Restaurant Inspection Date: 2025-11-18 | |||
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Address: 401 Fletcher Street, Horseheads, NY 14845 Food Service Description: School K-12 Food Service Inspection Date: 2025-11-06 | |||
Address: 3300 Chambers Rd, Suite 5127, Horseheads, NY 14845 Food Service Description: Restaurant Inspection Date: 2025-12-03 | |||
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Address: 1631 County Route 64, Unit G2, Horseheads, NY 14845 Food Service Description: Restaurant Inspection Date: 2025-10-29 | |||
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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.