Oneonta Hots, 281 Main Street, Oneonta, NY 13820 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: ONEONTA HOTS
Address: 281 Main Street, Oneonta, NY 13820
County: Otsego
Local health department: Oneonta District Office
Restaurant type: Food Service Establishment
Total inspections: 4
Last inspection: 08/25/2015
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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)
 08/25/2015Inspection
No violation noted during this evaluation. 10/07/2014Re-InspectionRefrigerator (meat cooler) is in working order. Repair service on unit indicated no malfunction, working properly. Owner and staff continuing to checking and reading thermometer. Unit in question at 35 degrees. Annual fee collected, check # 1236.
  • 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)
  • Non food contact surfaces of equipment not clean
  • 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.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 09/30/2014InspectionAll potentially hazardous food was taken out of fridge with improper tempature, all other food was temped and at adequate tempature. Further discussion with employee about needs for routine replacement of hand wash sink and restroom disposable towels. Additional discussion made about sanitizer needed to be made up at start of daily prep. Kitchen open 3pm.
  • Single service items reused, improperly stored, dispensed, not used when required
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • 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)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Improper thawing procedures used
 10/31/2013Inspection

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