Andes Hotel, Main Street, Andes, NY 13731 - Restaurant inspection findings and violations

Business Info

Restaurant name: ANDES HOTEL
Address: Main Street, Andes, NY 13731
County: Delaware
Local health department: Oneonta District Office
Restaurant type: Restaurant
Total inspections: 13
Last inspection: 02/09/2016

Restaurant representatives - add corrected or new information about Andes Hotel, Main Street, Andes, NY 13731 »

Inspection findings	Inspection date	Type	Comments
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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. 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 45oF as required. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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)	02/09/2016	Inspection	Sandwich unit found out of temperature does not have any other potentially hazardous foods in unit. Service will given prior to using unit for any potentially hazards food. Self closers are necessary for all restrooms doors in resturant.
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions In use food dispensing utensils improperly stored Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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. 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) Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.	09/16/2015	Inspection	Facility placed approved container at bar 3 bay sink for proper wash, rinse and sanitizing of glasses. Shelving at bar are is being replaced by owner. Further education given above proper cooling methods and proper rotation of raw products. Roasted peppers 40, marinara sauce 38, small pot corn chowder 35, beef stock 40.
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) Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	01/14/2015	Inspection	Food saver vacuum bags present at time of inspection. There is no in house vacuum sealing allowed in restaurants. Establishment must submit and receive approval from NYS DOH prior to any reduced oxygen packaging (vacuum sealing) being done.
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)	01/30/2014	Inspection	Uncovered items to be covered with plastic wrap or lids.
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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)	07/23/2013	Inspection
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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) Non food contact surfaces of equipment not clean Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred	09/04/2012	Inspection	no theromoters in all reach in refidgeration units. encrusted food and grease on bottom shelves of food service counters hood vent has built up grease and soot... will be cleaned again in November Fryer area has build up grease both on the side and back of the fryer and the floor around it. Cutting boards on both sandwich stations have build up dirt and board looks like it is well used. Operator said it is throughly sanitixed. meat in walk in cooler is stored about 2 inches off the ground and is just wrapped in pastic wrap.
No violation noted during this evaluation.	05/18/2011	Inspection
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	02/12/2010	Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.	03/20/2009	Inspection
No violation noted during this evaluation.	01/09/2008	Re-Inspection
No violation noted during this evaluation.	01/08/2008	Inspection
No violation noted during this evaluation.	03/23/2007	Inspection
No violation noted during this evaluation.	12/14/2006	Inspection

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