OCTOBER 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:
Benn Conger Inn, V-Groton
Blue Stone, C-Ithaca
BOCES-Darwin Smith, T-Ithaca
BOCES-Sun Room, T-Lansing
CU-Big Red Barn, C-Ithaca
CU-ILR Conference Center, C-Ithaca
CU-Kegler’s Pub, C-Ithaca
CU-Temple of Zeus, C-Ithaca
CU-Trillium, C-Ithaca
Capital Corner Restaurant, C-Ithaca
City Style, C-Ithaca
Dolce Delight, T-Ithaca
Dryden Queen Diner, V-Dryden
Dusty’s, T-Newfield
East Shore Café, T-Lansing
Fisherman’s Pub, C-Ithaca
Fumi Nagasaki Pracel, C-Ithaca
George Junior Republic Ewald Dining Center, T-Dryden
George Junior Republic Le Café, T-Dryden
Hope’s Way Café & Catering, V-Lansing
IC-CHS Coffee Kiosk, T-Ithaca
IC-Sub Connection, T-Ithaca
IC-Terrace Dining Hall, T-Ithaca
IC-Towers Dining, T-Ithaca
John Joseph Inn, V-Lansing
Just A Taste Wine & Tapas Bar, C-Ithaca
Level B Nightclub, C-Ithaca
Lucatelli’s Ristorante, C-Ithaca
Manos Diner, C-Ithaca
Mark’s Pizzeria, V-Groton
McDonald’s-Elmira Rd., C-Ithaca
Moe’s Southwest Grill, C-Ithaca
The Nines, C-Ithaca
Queen of Tarts, C-Ithaca
The Rink, T-Lansing
Royal Palm Tavern, C-Ithaca
Sammy’s Pizzeria, C-Ithaca
Seabring Inn, T-Newfield
Song Tao Restaurant, V-Dryden
Stella’s, C-Ithaca
TC Action, V-Groton
Taste of Thai Express, C-Ithaca
Thai Cuisine, C-Ithaca
Tompkins Cortland Community College, T-Dryden
Vietnam/Hai Hong, C-Ithaca
Watercress, V-Lansing
Willow, C-Ithaca
Wok Village, V-Lansing
Temporary Food Service Permits are issued
for single events at one location.
No critical violations were found
at the following temporary establishments:
None to report this month
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 establishments:
Apollo Restaurant, C-Ithaca
Stella’s Barn, T-Newfield
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:
ABC Café, C-Ithaca
Brotchen, C-Ithaca
CU-Java City, T-Ithaca
CU-NYS Veterinary College, T-Ithaca
CU-Willard Straight Dining, C-Ithaca
Collegetown Pizza, C-Ithaca
Fine Line Bistro, C-Ithaca
Ithaca Yacht Club, T-Ulysses
Rose’s Home Dish, C-Ithaca
Wok Village, V-Lansing
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:
CU-Willard
Straight Dining, C-Ithaca
Potentially hazardous foods were not kept at or below 45oF
during cold holding. Deli meats, cooked meat loaf, cooked
vegetables and soup base were observed at 57-59oF. All of
the products were voluntarily discarded during the inspection.
A re-inspection was satisfactory.
Brotchen
(Re-inspection), C-Ithaca
Enough refrigerated storage was not properly maintained so
that potentially hazardous foods were kept at or below 45oF.
Milk, cream cheese and bean salad were observed at 53-60oF.
The products were placed in a properly functioning cooler
to rapidly chill to 45ºF prior to return to service.
A re-inspection was satisfactory.
CU-Java
City, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF
during cold holding. Milk for customer service was observed
at 53-54ºF. The product was voluntarily discarded during
the inspection.
A re-inspection was satisfactory.
CU-NYS
Veterinary College, T-Ithaca
Potentially hazardous foods were not kept at or below 45ºF
during cold holding. Milk for customer service was observed
at 53ºF for customer service. The product was voluntarily
discarded during the inspection.
Enough refrigerated storage was not properly maintained so
that potentially hazardous foods were maintained at 45ºF
or below. Cream cheese and cheddar cheese was observed at
50-53ºF. Both products were voluntarily discarded during
the inspection.
A re-inspection was satisfactory.
Cajun
Café Grill, V-Lansing
Potentially hazardous foods were not kept at or above 140ºF
during hot holding. Various chicken dishes were observed at
117-130ºF. The products were rapidly re-heated to 165ºF
prior to return to service.
A re-inspection was unsatisfactory.
Cajun
Café Grill (Re-inspection), V-Lansing
Potentially hazardous foods were not kept at or above 140ºF
during hot holding. Fried potatoes and tofu were observed
at 114-130ºF in a hot holding unit. The products were
rapidly re-heated to 165ºF prior to return to service.
Board of Health enforcement action will follow.
Wok
Village, V-Lansing
Potentially hazardous foods were not kept at or above 140ºF
during hot holding. Chicken products were observed at 110-120ºF.
Both products were voluntarily discarded during the inspection.
A re-inspection was satisfactory.
Lou’s
Carryout, V-Groton
Potentially hazardous foods were not kept at or below 45ºF
during cold holding. Fresh shell eggs were observed at 58-60ºF
in a cooler. The eggs were voluntarily discarded during the
inspection.
A re-inspection was not completed prior to submission of
this report.
ABC
Café, C-Ithaca
Enough refrigerated storage was not properly maintained so
that potentially hazardous foods were maintained at or below
45ºF. Various milks and juices were observed at 52-53ºF
in a cooler. The products were voluntarily discarded during
the inspection.
A re-inspection was satisfactory.
Mama
Teresa Pizzeria, C-Ithaca
Potentially hazardous foods were not cooled by approved methods.
Cooked chicken was observed at 53-60ºF in a cooler. The
product was voluntarily discarded during the inspection.
A re-inspection was not completed prior to submission of
this report.
Dryden
Middle School, T-Dryden
Enough refrigerated storage was not maintained so that potentially
hazardous foods were kept at or below 45ºF. Yogurt and
tossed salads were observed at 50-51.5ºF. The yogurt
was voluntarily discarded during the inspection. The tossed
salads were served in less than four hours.
Precooked potentially hazardous foods were not heated to
165ºF prior to service. Fajitas were observed in a hot
holding unit at 100ºF. The product was voluntarily discarded
during the inspection.
A re-inspection was not completed prior to submission of
this report.
T-S-T
BOCES Community School, C-Ithaca
Potentially hazardous foods were not kept at or above 140ºF
during hot holding. Grilled ham and cheese sandwiches were
observed at 100ºF. The sandwiches were served and any
remaining sandwiches were voluntarily discarded.
A re-inspection was not completed prior to submission of
this report.
Joe’s
Restaurant, C-Ithaca
Potentially hazardous foods were not kept at or above 140ºF
during hot holding. Mexican Lasagna and vegetarian sauce were
observed at 112-132ºF. The products were rapidly re-heated
to 165ºF prior to return to service.
A re-inspection was not completed prior to submission of
this report.
CU-Robert
Purcell Dining, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF
during cold holding. Bags of cheddar cheese were observed
at 50ºF in a cooler. One bag was voluntarily discarded
and the remaining cheese was served in less than two hours.
A re-inspection was not completed prior to submission of
this report.
Wendy’s
-#1-005, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF.
Shredded cheese and sliced tomatoes were observed at 50-51ºF.
Both products were iced for rapid chilling to 45ºF or
below.
A re-inspection was not completed prior to submission of
this report.
Ruloff’s,
C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF
during cold holding. Cut tomatoes were observed at 53ºF.
The product was rapidly chilled to 45ºF prior to return
to service.
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 Activities:
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:
Ameritalia Pizzeria, C-Ithaca
That Burrito Place-Commons, C-Ithaca
Permits Were Issued for the following
facilities:
That Burrito Place-Commons, C-Ithaca
Plans Were Approved for the following
facilities:
Temporary Food Service Permits are issued
for single events at one location.
Temporary Permits were Issued for
the following operations:
Baptized Church of Jesus Christ, C-Ithaca
Cookin’ Café, T-Newfield
Dryden Baseball Barbeque, V-Dryden
Dryden Veterans Memorial Home, V-Dryden
Ghandi Indian Restaurant EID-UL-FITR Dinner Meca Event, C-Ithaca
Ithaca High School Girls Lacrosse Goblin Games, C-Ithaca
Ithaca Rotary Club 35th Annual Rotary Pancake Day, C-Ithaca
Lansing Girls Varsity Swimming Chicken BBQ, T-Lansing
Lansing Lions Club Pancake Breakfast, T-Lansing
McMillen BBQ, T-Dryden
Trumansburg Rotary Club Chicken BBQ, V-Trumansburg
Other:
The Food Protection Program received and investigated twelve
complaints related to issues and/or problems at permitted
facilities. The complaints included food preparation and service,
temperature abuse, unsanitary conditions, accumulated garbage,
insects, rodents and possible food related illnesses.
— End of report —
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