COLGATE UNIVERSITY O'CONNOR SNACK

13 OAK DRIVE, HAMILTON, NY 13346 · Restaurant (College Food Service)

61 inspections

1. Contrôle8 avr. 2026

   3 infractions

   • 8D: Single service items reused, improperly stored, dispensed, not used when required
     • Not Critical Violation
   • 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
2. Contrôle16 sept. 2025

   2 infractions

   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
   • 4D: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
     • Critical Violation
3. Contrôle13 mars 2025

   0 infraction

4. Contrôle19 sept. 2024

   1 infraction

   • 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
     • Critical Violation
5. Contrôle27 mars 2024

   0 infraction

6. Contrôle6 déc. 2023

   0 infraction

7. Contrôle13 sept. 2023

   1 infraction

   • 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
     • Critical Violation
8. Contrôle4 oct. 2022

   1 infraction

   • 7G: Commercially processed precooked potentially hazardous foods are not heated to 140�F or above within two hours.
     • Critical Violation
9. Contrôle10 mai 2022

   0 infraction

10. Contrôle19 nov. 2021

    0 infraction

11. Contrôle15 juill. 2021

    3 infractions

    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not 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
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
12. Contrôle6 nov. 2020

    0 infraction

13. Contrôle4 déc. 2019

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
14. Contrôle25 mars 2019

    2 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
      • Critical Violation
15. Contrôle4 oct. 2018

    2 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
16. Contrôle7 mars 2018

    2 infractions

    • 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
17. Contrôle9 nov. 2017

    3 infractions

    • 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
      • Not Critical Violation
    • 5D: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
      • 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)
      • Not Critical Violation
18. Contrôle27 févr. 2017

    4 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
    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
    • 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
19. Contrôle26 oct. 2016

    5 infractions

    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • 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)
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
20. Contrôle26 janv. 2016

    4 infractions

    • 5D: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
      • Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • 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)
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
21. Contrôle5 nov. 2015

    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
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
22. Contrôle17 avr. 2015

    1 infraction

    • 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
      • Critical Violation
23. Contrôle31 oct. 2014

    0 infraction

24. Contrôle9 mai 2014

    0 infraction

25. Contrôle14 nov. 2013

    0 infraction

26. Contrôle5 sept. 2013

    0 infraction

27. Contrôle3 déc. 2012

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
28. Contrôle19 sept. 2012

    0 infraction

29. Contrôle7 déc. 2011

    1 infraction

    • 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
      • Critical Violation
30. Contrôle6 mai 2011

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
31. Contrôle2 nov. 2010

    0 infraction

32. Contrôle26 août 2010

    0 infraction

33. Contrôle22 oct. 2009

    0 infraction

34. Contrôle1 mai 2009

    0 infraction

35. Contrôle1 oct. 2008

    0 infraction

36. Contrôle16 avr. 2008

    1 infraction

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
37. Contrôle19 oct. 2007

    1 infraction

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
38. Contrôle6 mars 2007

    0 infraction

39. Contrôle1 déc. 2006

    0 infraction

40. Contrôle29 mars 2006

    0 infraction

41. Contrôle21 oct. 2005

    0 infraction

42. Contrôle8 févr. 2005

    0 infraction

43. Contrôle28 sept. 2004

    0 infraction

44. Contrôle8 mars 2004

    0 infraction

45. Contrôle5 nov. 2003

    0 infraction

46. Contrôle27 févr. 2003

    0 infraction

47. Contrôle17 sept. 2002

    0 infraction

48. Contrôle14 févr. 2002

    0 infraction

49. Contrôle23 oct. 2001

    0 infraction

50. Contrôle19 mars 2001

    0 infraction

51. Contrôle11 oct. 2000

    0 infraction

52. Contrôle3 mars 2000

    0 infraction

53. Contrôle8 oct. 1999

    0 infraction

54. Contrôle26 janv. 1999

    0 infraction

55. Contrôle3 sept. 1998

    0 infraction

56. Contrôle9 avr. 1998

    0 infraction

57. Contrôle29 sept. 1997

    0 infraction

58. Contrôle13 mars 1997

    0 infraction

59. Contrôle30 oct. 1996

    0 infraction

60. Contrôle1 févr. 1996

    0 infraction

61. Contrôle5 oct. 1995

    0 infraction