AUGUST 2008
Routine facility inspections are made without
advance notice. It is important to keep in mind that inspections
are only a “snapshot” in the entire year of a facility’s
operation and they are not always reflective of the day-to-day
operations and overall condition of the operation.
No critical violations were found
at the following establishments during routine inspections:
Auntie Anne’s, V-Lansing
Aguas-La Iguanita, C-Ithaca
Alterra Sterling House of Ithaca, T-Ithaca
Barangus,T-Ulysses
Carriage House Café, C-Ithaca
Confection Connection, T-Ithaca
CU-Synapsis Cafe, C-Ithaca
Dennis’ Homemade Ice Cream, Ithaca Farmers Market, C-Ithaca
Dryden Veterans Memorial Home, T-Dryden
Four Seasons, C-Ithaca
The Frosty Cow, T-Dryden
GIAC Cart, C-Ithaca
GIAC Kitchen, C-Ithaca
Ithaca Zen Center, T-Danby
Jo Jo’s Lakebreeze Pizzeria, T-Lansing
Morse Industrial (Emerson), C-Ithaca
Old 76 Club, T-Caroline
Osaka-ya, Ithaca Farmers Market, C-Ithaca
Plum Tree Japanese Restaurant, C-Ithaca
Rascal’s, T-Ulysses
Seneca Place Foods/Kilpatricks, C-Ithaca
Sindbad, C-Ithaca
Sri Lankan Curry in a Hurry, Ithaca Farmers Market, C-Ithaca
Starbucks Coffee Company College Ave., C-Ithaca
Subway #16-098, V-Lansing
Tamarind, C-Ithaca
Tompkins County Jail, T-Lansing
Village Take Out, C-Ithaca
Word of Mouth Catering, V-Trumansburg
Temporary Food Service Permits are issued
for single events at one location.
No critical violations were found
at the following temporary establishments:
Harbor Fest, T-Lansing
Birds Landing
German Wurst Haus
Hatfield Catering
Muse Fest, T-Enfield
Fingerlakes Sushi
Frills of New York
Funk ‘N Waffles
Newhart’s Lodge, LLC
Skinny Pancakes
Southernmost Falafel
The Hazard Analysis Critical Control Point (HACCP)
Inspection is an opportunity for the establishment
to have the health department review food processes in the facility
to make sure that all potential hazards are identified and to
assure that the best food safety practices are being used.
A HACCP Inspection was conducted at
the following establishment:
A-1 Pizzeria, T-Dryden
Madeline’s Restaurant, C-Ithaca
Simeon’s on the Commons, C-Ithaca
Re-inspections are conducted at establishments
that had a Critical Violation during the initial inspection.
The following establishments had no
critical violations during re-inspections:
CU-Synapsis Café, C-Ithaca
Cinnamon Shoppe & Deli, T-Lansing
Gimme! Coffee, C-Ithaca
Heights Café, V-Lansing
Lincoln St. Diner, C-Ithaca
Mahogany Grill, C-Ithaca
Mental Health Association Summer Feed Site, C-Ithaca
The violations listed below relate directly
to factors that could lead to food-borne illness or injury.
These violations generally involve the food source and condition,
food cooking and storage temperatures, sanitary practices, water
and sewage, and the use of poisonous materials.
Critical Violations were found at
the following establishments:
Cinnamon
Shoppe & Deli, T-Lansing
Potentially hazardous foods were not kept at or below 45°F
during cold holding. Tuna salad and feta cheese were observed
at 54-60°F. Both products were voluntarily discarded during
the inspection.
A re-inspection was satisfactory.
Mahogany
Grill, C-Ithaca
Potentially hazardous foods were not kept at or below 45°F
during cold holding. Sliced cheese was observed at 53-60°F
in a cooler. The product was voluntarily discarded during
the inspection.
Enough refrigerated storage was not present or properly maintained
so that potentially hazardous foods were maintained at 45°F
or below. Cottage cheese and homemade dressing were observed
at 53°F. Both products were voluntarily discarded during
the inspection.
A re-inspection was satisfactory.
CU-Synapsis
Café, C-Ithaca
Enough refrigerated storage was not maintained so that potentially
hazardous foods were kept at or below 45°F. Meats, cheeses
and egg salad were observed at 50-53°F. The products were
rapidly chilled to 45°F or below prior to return to service.
A re-inspection was satisfactory
Lost
Dog Café, C-Ithaca
Enough refrigerated storage was not maintained so that potentially
hazardous foods were kept at or below 45°F. Roasted vegetables,
tofu patties and roasted tomato spread were observed at 52-60°F.
The products were voluntarily discarded during the inspection.
A re-inspection was not conducted prior to submission of
this report.
Mental
Health Association Summer Feed Site, C-Ithaca
Potentially hazardous foods were not kept at or below 45°F.
during cold holding. Milk was observed at 55°F in a cooler.
The product was placed in a freezer for rapid chilling.
Potentially hazardous food was not kept at or above 140°F
during hot holding. Pizza pockets were observed at 121°F
in a hot holding unit. The product was served in less than
3 hours.
A re-inspection was unsatisfactory.
Mental
Health Association Summer Feed Site (Re-inspection), C-Ithaca
Potentially hazardous foods were not kept at or above 140°F
during hot holding. Spaghetti and meatballs were observed
at 134-138°F. Both products were returned to the preparation
site and replacement products were sent to the service site.
A re-inspection was satisfactory.
CU-Willard
Straight Dining Hot Dog Cart, C-Ithaca
No metal stem probe thermometer was available to evaluate
potentially hazardous foods at the time of the inspection.
The operator was directed to obtain an accurate metal stem
probe thermometer.
A re-inspection was not conducted prior to submission of
this report.
State
Diner, C-Ithaca
Potentially hazardous foods were not kept at or below 45°F
during cold holding. Chicken salad and American cheese was
observed at 50-54°F. Both products were rapidly chilled
to 45°F or below prior to return to service.
Potentially hazardous foods were not kept at or above 140°F
during hot holding. Beef gravy, sausage gravy and corn were
observed at 120-135°F. The products were rapidly re-heated
to 165°F prior to return to service.
A re-inspection was not conducted prior to submission of
this report.
Glenwood
Pines Restaurant, T-Ulysses
Potentially hazardous foods were not kept at or above 140°F
during hot holding. Cooked chicken was observed at 117-125°F.
The product was rapidly re-heated to 165°F prior to return
to service.
A re-inspection was not completed prior to submission of
this report.
Lansing
Lions Club Lansing Harbor Fest, T-Lansing
Potentially hazardous foods were not at 140°F or above
during hot holding. Cooked hamburger was observed at 120-135°F.
The product was rapidly re-heated to 165°F prior to return
to service.
A re-inspection was not completed due to the one-day duration
of the event.
Barnes
& Noble Bookseller, Inc., C-Ithaca
Potentially hazardous foods were not kept at or below 45°F
during cold holding. Pre-wrapped sandwiches were observed
at 52-54°F in a cooler. The products were voluntarily
discarded during the inspection.
A re-inspection was not conducted prior to submission of
this report.
Critical Violations were found at
the following temporary foodservice establishments:
None to report this month
Pre-Operational inspections are conducted,
following a thorough review and approval of proposed plans,
at new or extensively remodeled facilities to ensure code compliance
prior to opening to the public.
Pre-Operational Inspections were conducted
at the following facilities:
CU-House 5 Dining, C-Ithaca
CU-Keeton House, C-Ithaca
Dolce Delight, T-Ithaca
The Frosty Cow, T-Dryden
Jack’s Grill, C-Ithaca
Permits Issued:
Plans Approved:
Temporary Permits Issued:
Other:
Nothing additional to report this month
— End of report —
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