American Food & Vending @acco Brands, 101 O'neil Road, Sidney, NY 13838 - Restaurant inspection findings and violations

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Business Info

Restaurant name: AMERICAN FOOD & VENDING @ACCO BRANDS
Address: 101 O'Neil Road, Sidney, NY 13838
County: Delaware
Local health department: Oneonta District Office
Restaurant type: Restaurant
Total inspections: 14
Last inspection: 09/22/2015
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Inspection findings

Inspection date

Type

Comments
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 09/22/2015InspectionTemperatures in sandwich unit are marginal 45-47 degrees F. Unit should should be checked. Hot holding temperatures adequate.
  • In use food dispensing utensils improperly stored
  • 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)
  • Single service items reused, improperly stored, dispensed, not used when required
 10/02/2014InspectionDiscussion with staff of proper cold holding methods. Additional panning of large portion soups and chili in smaller size pans pertains to proper cooling only. Proper cooling methods were discussed during inspection. Questions and concerns please address to DOH 607-432-3911.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 12/06/2013Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 12/03/2012Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 11/08/2011Inspection
No violation noted during this evaluation. 11/05/2010Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 06/26/2009Inspection
  • 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.
  • 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)
 10/29/2008Inspection
  • 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.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 05/19/2008Inspection
No violation noted during this evaluation. 12/13/2007Inspection
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
 11/16/2007Inspection
  • 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.
 05/09/2007Inspection5d- Tuna salad not being made with pre-chilled ingredients before being put on display for cold sandwiches and cold salad plates. Corrected by reviewing processing procedure and placing canned product in cooler 24 hours ahead of use. volume of product produced today was used today with the last order going out during the inspection.
No violation noted during this evaluation. 10/30/2006Inspection
No violation noted during this evaluation. 12/22/2005Inspection

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