MARCH 2009
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:
Apollo Restaurant, C-Ithaca
Boatyard Grill, C-Ithaca
Café Dewitt, C-Ithaca
Candlelight Inn B&B, V-Dryden
Cecil’s Tavern, T-Lansing
Cinemapolis, C-Ithaca
CU-Keeton House Dining, C-Ithaca
DP Dough, C-Ithaca
Drop-In Children’s Center, C-Ithaca
Dryden Middle School, T-Dryden
Dryden Queen Diner, V-Dryden
Fall Creek Pictures, C-Ithaca
East Shore Café, T-Lansing
Friendly’s- Shops at the Ithaca Mall, V-Lansing
Garcia’s Mexican Restaurant, C-Ithaca
Hazelnut Kitchen, V-Trumansburg
JJ’S Café, V-Cayuga Heights
John Thomas Steakhouse, T-Ithaca
Kyushu Japanese Restaurant, V-Lansing
Lakewatch Inn, V-Lansing, T-Lansing
Lansing High School, T-Lansing
Lansing Middle School, T-Lansing
Lansing Residential Center, T-Lansing
Ling Ling Take Out, C-Ithaca
Louis Gossett Jr. Residential Center, T-Lansing
Lucatelli’s Ristorante, C-Ithaca
Maxie’s Supper Club & Oyster Bar, C-Ithaca
Moe’s Southwest Grill, C-Ithaca
On A Roll Catering, T-Dryden
Oasis Dance Club,T-Ithaca
Pizza Hut, V-Lansing
Pudgie’s Pizza & Subs, C-Ithaca
Purity Ice Cream Company, C-Ithaca
R.C. Buckley Elementary School, T-Lansing
Salvation Army, C-Ithaca
Seattle’s Best Coffee, V-Lansing
Stafford Chevrolet Commissary, V-Dryden
Stafford Chevrolet Mobile, V-Dryden
Starbucks Coffee Company, C-Ithaca
Stella’s, C-Ithaca
Tamarind, C-Ithaca
T-Burg Pourhouse, V-Trumansburg
Thai Cuisine, C-Ithaca
Todi’s Italian Pizzeria, V-Dryden
Wendy’s #1-005, C-Ithaca
Woodsedge (SOFA site), V-Lansing
No critical violations were found
at the following Temporary establishments:
Cayuga Nature Center Maplefest, T-Ulysses
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:
None to report this month
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-Willard Straight Dining, C-Ithaca
Lehigh Valley House, C-Ithaca
Manos Diner, C-Ithaca
Old San Juan Restaurant, V-Dryden
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:
Dryden Hotel, V-Dryden
Potentially hazardous foods were not stored under refrigeration. Cheese was observed stored on a counter at 53ºF. The product was rapidly chilled to 45ºF prior to return to service.
Pre-cooked food was not re-heated to 165ºF. Chili was observed at 130-136ºF for customer service. The product was voluntarily discarded during the inspection.
Accurate thermometers were not available to evaluate potentially hazardous foods. No metal stem probe thermometer was available to monitor food temperatures. Dryden Hotel staff was advised to obtain a thermometer.
A re-inspection was unsatisfactory.
Dryden Hotel, V-Dryden
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Sliced tomatoes, various cheeses, deli meats, macaroni salad, tuna salad, and potato salad were observed at 50-54ºF. The products were in the sandwich unit overnight. Staff voluntarily discarded the products during the inspection.
A re-inspection was not conducted prior to submission of this report.
Imperial Kitchen Buffet, V-Lansing
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Honey chicken, chicken steak and spare ribs were observed at 128-135ºF during hot holding. The products were rapidly re-heated to 165ºF prior to return to service.
All pork or foods containing pork were not heated to 150ºF prior to service. Roast pork was observed at 106-110ºF. The product was placed in an oven to cook to 150ºF.
A re-inspection was unsatisfactory.
Imperial Kitchen Buffet, V-Lansing
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Pork roast and chicken wings were observed at 115-125 in a buffet for customer service. The products were rapidly re-heated to 165ºF prior to return to service.
Board of health action will follow.
Lehigh Valley House, C-Ithaca
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Au jus and mixed cooked vegetables were observed at 125-128ºF for customer service. Both products were rapidly re-heated to 165ºF prior to return to service.
A re-inspection was satisfactory.
Mano’s Diner, C-Ithaca
Potentially hazardous foods were not kept at or above 140ºF. Sausage patties were observed at 130-134ºF. for customer service. The product was rapidly re-heated to 165ºF prior to return to customer service. Dressing was observed at 128-132ºF. The product was heated at 7 A.M. and was voluntarily discarded during the inspection.
A re-inspection was satisfactory.
CU-Cook House, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Cheese was observed at 50ºF. The product was rapidly chilled to 45ºF or below prior to return to service. Pork juice was observed at 54ºF in a vertical cooler. The product was in the cooler overnight and voluntarily discarded during the inspection.
A re-inspection was not conducted prior to submission of this report.
Wok Village, V-Lansing
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Chicken wings, sweet and sour chicken, and General Tso’s Chicken were observed at 119-130ºF. The products were rapidly re-heated to 165ºF prior to return to service.
A re-inspection was satisfactory.
Subway Collegetown, C-Ithaca
Potentially hazardous foods were not kept at or above 140ºF. Chicken noodle soup was observed at 128-130ºF. The product was rapidly re-heated to 165ºF prior to return to service.
A re-inspection was not conducted prior to submission of this report.
Plum Tree Japanese Restaurant, C-Ithaca
Accurate thermometers were not available to evaluate potentially hazardous foods. No thermometer was available at the time of the inspection.
Food workers did not use proper utensils to eliminate bare hand contact with ready-to-eat foods. A food worker was observed handling lettuce with bare hands. The product was voluntarily discarded during the inspection.
Potentially hazardous foods were not stored under refrigeration. Crab meat was observed at 53ºF on a counter. 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.
Rogue’s Harbor Steak & Ale, T-Lansing
Accurate thermometers were not available to evaluate potentially hazardous foods. The probe thermometer on site at the time of the inspection did not function. The staff was directed to obtain a battery for the digital thermometer.
A re-inspection was not conducted prior to submission of this report.
Taste of Thai Express, 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 salad for customer service. The product was voluntarily discarded during the inspection.
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Cooked potatoes and cut tomatoes were observed at 50-53ºF for customer service. The products were rapidly chilled to 45ºF or below prior to return to service.
A re-inspection was not conducted prior to submission of this report.
Moosewood Restaurant, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Quinoa corn salad was observed at 50-59ºF. for customer service. The product was rapidly chilled to 45ºF prior to return to customer 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:
Beverly J. Martin School, C-Ithaca
Delicious Gatherings, Throughout Tompkins County
Mo Mo Dumplings, Throughout Tompkins County
Plans Were Approved for the following facilities:
Simeon’s On the Commons, C-Ithaca
Temporary Food Service Permits are issued
for single events at one location.
Temporary Permits were Issued for the following operations:
Finger Lakes GrassRoots Festival, T-Ulysses
Rico’s Pizza New York Style
Other:
Cornell Cooperative Extension of Tompkins County Agstravaganza, T-Lansing
Dryden Rotary Club Chicken BBQ (4 permits), V-Dryden
Dryden Track Chicken BBQ, V-Dryden
Green Resources Hub Event, C-Ithaca
Hatfield Catering, T-Lansing
Island Café Barnes Hall, C-Ithaca
Karla’s Country Kitchen Auction, T-Enfield
New Roots Charter School (3 permits), C-Ithaca
Pascal Restaurant at Johnson Museum, C-Ithaca
Other:
Five food related complaints were received and investigated.
— End of report —
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