Angus 'n Ale Steakhouse, 64-66 Main Street, Sidney, NY 13838 - Restaurant inspection findings and violations

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Business Info

Restaurant name: ANGUS 'n ALE STEAKHOUSE
Address: 64-66 Main Street, Sidney, NY 13838
County: Delaware
Local health department: Oneonta District Office
Restaurant type: Restaurant
Total inspections: 8
Last inspection: 12/02/2015
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Inspection findings

Inspection date

Type

Comments
  • 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)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non food contact surfaces of equipment not clean
 12/02/2015InspectionDeficiencies discussed with the operator. The following food item temperatures were measured(degrees F): Low Boy Cooler - Cooked Wild/Brown Rice Mix - 41.8; Upper Compartment Bain Marie - Sliced Ham - 46.4, Sliced Turkey - 43.3; Kitchen Walk-In Cooler - Sliced Turkey - 38.8, Diced Turkey - 40.7; Broccoli Cheddar Soup - 173.8. Report e-mailed.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 07/10/2015InspectionDiscussed deficiencies with the operator. The following temperatures were measured (degrees F): Salad Cooler Upper Compartment: Blue Cheese Crumbles - 45.2; On Ice: Sliced Tomatoes - 41.6; Low Boy: Raw Fish - 38.7; Steam Table: Cream of Mushroom Soup - 146.4, French Onion Soup - 165.1. Report e-mailed.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • In use food dispensing utensils improperly stored
 12/12/2014InspectionAll temperatures found within required range. Discussion held regarding reduced oxygen packaging. This process CANNOT be used in a restaurant without review and approval of the recipe and process by a certified food lab, and approval by the Department of Health.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Non food contact surfaces of equipment not clean
 03/07/2014Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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)
 03/14/2013Inspection
No violation noted during this evaluation. 10/18/2012Re-Inspection
  • 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)
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Improper thawing procedures used
  • 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.
 09/13/2012Inspection
  • 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)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 07/12/2012Inspection

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