NOVEMBER 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:
4 Seasons Golf Center, T-Dryden
Ameritalia Pizzeria, C-Ithaca
Art’s Café, C-Ithaca
CU-Ezra’s Emporium, C-Ithaca
Dunbar’s, C-Ithaca
IC-Business School, T-Ithaca
IC-The Café at Park School, T-Ithaca
IC-Food Court, T-Ithaca
IC-Egbert Union, T-Ithaca
John Thomas Steakhouse, T-Ithaca
Lansing High School, T-Lansing
Lansing Middle School, T-Lansing
Mc Donald’s Restaurant, V-Dryden
New Delhi Diamonds, C-Ithaca
R.C. Buckley Elementary School, T-Lansing
Samurai Japanese Restaurant, C-Ithaca
Sangam Restaurant, C-Ithaca
Shortstop Grocery & Deli, C-Ithaca
Sincredible Pastries, T-Groton
Sunset Grill, T-Ithaca
TC3 Athletics Facility, T-Dryden
That Burrito Place-The Commons, C-Ithaca
No critical violations were found
at the following Temporary establishments:
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.
HACCP Inspections were conducted
at the following establishments:
Chili’s Bar & Grill, 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-Robert Purcell Dining, C-Ithaca
Dryden Middle School, T-Dryden
Joe’s Restaurant, C-Ithaca
Lou’s Carryout, V-Groton
Mama Teresa Pizzeria, C-Ithaca
Rulloff’s, C-Ithaca
TST BOCES-Community School, C-Ithaca
Wendy’s #1-005, 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:
Casper’s Diner, V-Groton
Food workers did not use proper utensils, gloves etc. to eliminate
bare hand contact with cooked or prepared foods. A food worker
was observed handling tomato and lettuce for customer service.
Both products were discarded during the inspection.
Potentially hazardous foods were not kept at or above 140ºF
during hot holding. Soup was observed at 116ºF. The product
was rapidly re-heated to 165ºF prior to return to customer
service.
A re-inspection was not conducted prior to submission of
this report.
CU-Northstar, C-Ithaca
Potentially hazardous foods were not cooled by an approved
method. Cooked chicken and rice noodles were observed at 50-53ºF.
Lo mien noodles were observed at 100ºF. The products
were rapidly chilled to 45ºF prior to return to service.
A re-inspection was not conducted prior to submission of
this report.
Miyake Japanese Restaurant, C-Ithaca
Cooked or prepared foods were subjected to cross-contamination.
Raw beef was observed stored over lettuce for customer service.
The storage was rearranged during the inspection.
Enough refrigerated storage equipment was not properly maintained
to maintain potentially hazardous foods at or below 45ºF.
Fresh shell eggs and raw shrimp were observed at 50-56ºF.
The products were voluntarily discarded during the inspection.
A re-inspection was not conducted prior to submission of
this report.
CU-Green Dragon Café, C-Ithaca
Accurate thermometers were not available or evaluate potentially
hazardous food temperatures during holding. No food thermometer
was available at the time of the inspection.
A re-inspection was not conducted prior to submission of
this report.
Fingerlakes Chinese Buffet, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF
during cold holding. Ice cream mix was observed at 48.8-50ºF
for customer service. The product was rapidly chilled to 45ºF
or below 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:
Permits Were Issued for the following facilities:
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:
Trumansburg Winter Festival, V-Trumansburg
Trumansburg Class of 2010
Trumansburg Class of 2011
Trumansburg Lions
Twin Lakes Snowmobile Association
Trumansburg Winter Festival Trumansburg Fairgrounds,
V-Trumansburg
Trumansburg Class of 2010
Trumansburg Class of 2011
Other:
Christmas Country Store Brooktondale Community Center Christmas
Country Store, T-Caroline
Gandhi Indian Restaurant Chaand Baat, C-Ithaca
Venture Crew (BSA) 22 Pancake Breakfast, T-Dryden
People to People Chicken BBQ, V-Groton
TST New Visions FFA Chicken BBQ, C-Ithaca
Other:
The Food Protection Program received six complaints and investigated
four 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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