DECEMBER 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:
Antlers, T-Dryden
Applebee’s Neighborhood Bar & Grill, V-Lansing
Cayuga Lake Cruises & Catering, C-Ithaca
Country Club of Ithaca, T-Ithaca
Country Inn & Suites, T-Ithaca
CU-Banfi’s, C-Ithaca
CU-Flora Rose Dining, C-Ithaca
CU-Terrace Dining, C-Ithaca
Dijon, C-Ithaca
Fabrizio New York Pizzeria, V-Trumansburg
Groton Corona Club, V-Groton
Ithaca Ramada Inn, V-Lansing
Johnny O’s, C-Ithaca
La Cocina Latina, C-Ithaca
Ling Ling Take Out, C-Ithaca
Maccormick Center, T-Caroline
Rogue’s Harbor Steak & Ale, T-Lansing
Rongovian Embassy, V-Trumansburg
Royal Court Restaurant, 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:
Garcia’s 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:
Casper’s Diner, V-Groton
CU-Green Dragon, C-Ithaca
CU-North Star, C-Ithaca
Fingerlakes Chinese Buffet, C-Ithaca
Groton Hotel, V-Groton
Miyake Japanese Restaurant, C-Ithaca
Sushi O Sake Japanese Restaurant, C-Ithaca
Za Za’s Cucina, 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:
Sushi O Saki Japanese Restaurant, C-Ithaca
Food workers did not use proper gloves, utensils, etc. to eliminate bare hand contact with ready to eat foods. A food worker was observed handling lettuce for customer service. The product was voluntarily discarded during the inspection.
A re-inspection was satisfactory.
Za Za’s Cucina, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Mozzarella balls were observed at 50-54ºF. The product was rapidly chilled to 45ºF prior to return to service.
A re-inspection was satisfactory.
Groton Hotel, V-Groton
Cooked or prepared foods were subjected to cross contamination form raw foods. Fresh shell eggs were observed stored over salad ingredients for customer service. The storage was rearranged during the inspection.
A re-inspection was satisfactory.
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:
IC-Grand Centeral, T-Ithaca
Old San Juan Restaurant, V-Dryden
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:
Turmansburg Winter Festival, V-Trumansburg
Boy Scout Troop 13
Trumansburg French Club
Trumansburg Girl Scout Service Unit
Trumansburg Winter Festival, T-Ulysses
Trumansburg French Club
Other:
Cayuga Nature Center Pancake Breakfast, T-Ulysses
Ithaca Farmers Market Rutabaga Curl, C-Ithaca
Other:
The Food Protection Program received and investigated six 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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