TULLER'S CATERING AND PARTY SUPPLIES
VARIOUS LOCATIONS, CHENANGO COUNTY, NY 13411 · Restaurant (Commissary)
Inspection summary
TULLER'S CATERING AND PARTY SUPPLIES has been inspected 24 times by New York State Department of Health (NYSDOH) since August 13, 2009. The most recent inspection, on April 14, 2026, recorded 3 infractions.
10 of 24 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.
The number of infractions per inspection has stayed roughly the same over time.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 8 times across 7 separate inspections, most recently on August 19, 2017. For example:
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 5 times across 5 separate inspections, most recently on July 16, 2024. For example:
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)
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 3 times across 2 separate inspections, most recently on June 15, 2019. For example:
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded 2 times across 2 separate inspections, most recently on April 14, 2026. For example:
Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 2 times across 2 separate inspections, most recently on April 14, 2026. For example:
Improper use and storage of clean, sanitized equipment and utensils
About this data
These results come from New York State Department of Health (NYSDOH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
24 inspections
- Inspection
3 infractions
- 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 8C: Improper use and storage of clean, sanitized equipment and utensils
- Not Critical Violation
- 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 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)
- Not Critical Violation
- 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)
- Inspection
1 infraction
- 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)
- Not Critical Violation
- 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)
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Not Critical Violation
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Inspection
2 infractions
- 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)
- Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
- Not Critical Violation
- 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)
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 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)
- Not Critical Violation
- 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)
- Inspection
2 infractions
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Inspection
0 infractions
- Inspection
2 infractions
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Inspection
1 infraction
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Inspection
2 infractions
- 23: Wiping cloths improperly used [14-4.115]
- Not Critical Violation
- 15: Food on display not protected from contamination [14-4.94(a)(b)]
- Not Critical Violation
- 23: Wiping cloths improperly used [14-4.115]
- Inspection
4 infractions
- 9: Food not properly labeled; served; not listed on permit [14-4.41(c), 14-4.50(c)]
- Not Critical Violation
- 25: Handwashing facilities - inadequate, unkempt, no handwashing sign [14-4.140, 14-4.141, 14-4.142]
- Not Critical Violation
- 12: Personnel with unclean hands or clothing, tobacco used, lacks hair restraint, improper hygienic practices [14-4.80]
- Not Critical Violation
- 2: Potentially hazardous food held for an improper period of time at an unacceptable temperature [14-4.20(b)(2), 14-4.40(c), 14-4.50(a), 14-4.60]
- Critical Violation
- 9: Food not properly labeled; served; not listed on permit [14-4.41(c), 14-4.50(c)]
- Inspection
2 infractions
- 2: Potentially hazardous food held for an improper period of time at an unacceptable temperature [14-4.20(b)(2), 14-4.40(c), 14-4.50(a), 14-4.60]
- Critical Violation
- 13: Food handling excessive [14-4.90]
- Not Critical Violation
- 2: Potentially hazardous food held for an improper period of time at an unacceptable temperature [14-4.20(b)(2), 14-4.40(c), 14-4.50(a), 14-4.60]
- Inspection
2 infractions
- 22: Dishwashing facilities and/or procedure not acceptable. test kit for sanitizing chemical not available [14-4.111(a)(b), 14-4.112(a)(b), 14-4.113, 14-4.114]
- Not Critical Violation
- 10: Inadequate refrigeration or heated food storage [14-4.51, 14-4.52]
- Not Critical Violation
- 22: Dishwashing facilities and/or procedure not acceptable. test kit for sanitizing chemical not available [14-4.111(a)(b), 14-4.112(a)(b), 14-4.113, 14-4.114]