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Highlights - Food Protection Program

SEPTEMBER 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:

Boatyard Grill, C-Ithaca
Boynton Middle School, C-Ithaca
Café Pacific, C-Ithaca
Ca Phe House, C-Ithaca
Coddington Road Community Center, T-Ithaca
Colllegetown Bagels Aurora Street, C-Ithaca
CU-104 West (Kosher Dining), C-Ithaca
CU-Alfalfa Room, C-Ithaca
CU-Becker House, C-Ithaca
CU-Café at Annabel Taylor, C-Ithaca
CU-Ciabatta’s, V-Lansing
CU-Cook House, C-Ithaca
CU-Duffield Hall Café, C-Ithaca
CU-Hughes Dining, C-Ithaca
CU-Jansen’s at Bethe House, C-Ithaca
CU-Martha’s, C-Ithaca
CU-Sage Dining, C-Ithaca
CU-Willard Straight Dining Mobile Cart, C-Ithaca
Dino’s, C-Ithaca
Dunkin Donuts, C-Ithaca
Dryden Head Start -North Street, T-Dryden
Dryden Head Start -Union Street, V-Dryden
Fall Creek House, C-Ithaca
Gimme! Coffee, T-Lansing
Glenwood Pines, T-Ulysses
Hazelnut Kitchen,V-Trumansburg
Ithaca Community Child Care, T-Ithaca
Ithaca Courtyard Food Service, V-Lansing
Jack’s Grill, C-Ithaca
Ko Ko, C-Ithaca
Lakewatch Inn, V-Lansing
Manndible Café, C-Ithaca
Maxie’s Supper Club & Oyster Bar, C-Ithaca
McDonald’s Triphammer, V-Lansing
McGraw House Dining, C-Ithaca
Mustard, C-Ithaca
Napoli Pizzeria (Bowl-O-Drome), C-Ithaca
North East Pizza and Beer Company, V-Lansing
Sal’s Pizzeria, C-Ithaca
Salvation Army, C-Ithaca
Souvlaki House, C-Ithaca
Sticky Rice, C-Ithaca
Walmart Subway, C-Ithaca
Wings Over Ithaca, T-Ithaca
Women’s Community Building, C-Ithaca

Temporary Food Service Permits are issued for single events at one location.

No critical violations were found at the following temporary establishments:

Ithaca Apple Festival, C-Ithaca
Allen’s Hill Farm
B & B Kettle Korn
Cap’t Jack Kettle Korn
Cinnamon Roasted Nuts
Fry Bread/Cajun Kitchen
Lao Village
Oebe Love
Playland Amusements Lemonade
Playland Amusements Popcorn/Cotton Candy
Traveler’s Kitchen
Vail Brothers

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:

Pancho Villa Mexican Restaurant, 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:

Barnes & Noble Booksellers, C-Ithaca
CU-Keeton House Dining, C-Ithaca
CU-Risley Dining, C-Ithaca
Clarion Hotel, V-Lansing
Collegetown Bagels East Hill, T-Ithaca
Green Café, T-Dryden
Inlet Island Cafe, C-Ithaca
Imperial Kitchen Buffet, V-Lansing
Ithaca High School, C-Ithaca
Lost Dog Café, C-Ithaca
State Diner, 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:

Ithaca Yacht Club, T-Ulysses
Potentially hazardous foods were not kept at or below 45° F during cold holding. Sliced American cheese and provolone cheese were observed at 53° F. Both products were voluntarily discarded during the inspection.

A re-inspection was not completed prior to submission of this report.

Collegetown Bagels East Hill, C-Ithaca
Potentially hazardous foods were not stored under refrigeration. Half & Half, soy milk and skim milk were observed at 53-60° F for customer service. The products were voluntarily discarded during the inspection.

Enough refrigeration was not properly maintained so that potentially hazardous foods were kept at or below 45° F during cold holding. Whole milk and Half & Half were observed at 50-53° F in a cooler. The products were voluntarily discarded during the inspection.

Potentially hazardous foods were not kept at or above 140° F during hot holding. Cream of broccoli soup and Gumbo were observed at 126-135° F. Both products were discarded during the inspection.

A re-inspection was satisfactory

Clarion Hotel, V-Lansing
Accurate thermometers were not available to evaluate potentially hazardous foods. No metal stem probe thermometer was available at the time of the inspection. Staff was directed to obtain a metal stem probe thermometer.

Enough refrigerated storage was not maintained so that potentially hazardous foods were kept at or below 45° F during cold holding. Cooked potatoes, yogurt, cut melons and other fruits were observed at 50° F in a cooler. The products were voluntarily discarded during the inspection.