APRIL 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:
Ameritalia Pizzeria, C-Ithaca
Asian Taste, Ithaca Farmers Market, C-Ithaca
Benchwarmers Restaurant & Sports Bar, C-Ithaca
Beverly J. Martin Elementary School, C-Ithaca
Boynton Middle School, C-Ithaca
Burger King #2734, C-Ithaca
Castaways, C-Ithaca
Chili’s Grill & Bar, C-Ithaca
CU-Becker House, C-Ithaca
CU-Flora Rose Dining, C-Ithaca
Dijon, C-Ithaca
Gimme! Coffee, Ithaca Farmers Market, C-Ithaca
The Kitchen, Ithaca Farmers Market, C-Ithaca
LaTourelle Catering, T-Danby
Little Thai House, C-Ithaca
Miyaki Japanese Restaurant, C-Ithaca
New Delhi Diamond’s, C-Ithaca
Old Tea House, C-Ithaca
On the Street Concessions, Ithaca Farmers Market, C-Ithaca
Osakaya, Ithaca Farmers Market, C-Ithaca
The Owl Café, C-Ithaca
Pangea, C-Ithaca
Pete’s Cayuga Bar, C-Ithaca
The Rose, V-Lansing
Rulloff’s, C-Ithaca
Samuri Japanese Restaurant, C-Ithaca
Sangam Restaurant, C-Ithaca
Simply Red Bistro at LaTourelle, T-Danby
Solaz, Ithaca Farmers Market, C-Ithaca
Sunrise Samosas, Ithaca Farmers Market, C-Ithaca
Veronika’s Pastries, Ithaca Farmers Market, C-Ithaca
Your Daily Soup, Ithaca Farmers Market, C-Ithaca
Temporary Food Service Establishment Permits are issued for single events at one location
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:
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:
CTB Appetizers, V-Lansing
Cu-Cook House, C-Ithaca
Cornell Dairy Bar, C-Ithaca
Dryden Hotel, V-Dryden
Fingerlakes Chinese Buffet, C-Ithaca
Ithaca Ramada Inn, V-Lansing
Moosewood Restaurant, C-Ithaca
Rogue’s Harbor Steak & Ale, T-Lansing
Subway-Collegetown, C-Ithaca
Taste of Thai Express, 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 Ramada Inn, V-Lansing
Food in a cooler was observed to be adulterated. Provolone cheese was observed with black mold. The product was voluntarily discarded during the inspection.
A re-inspection was satisfactory.
Cornell Dairy Bar, C-Ithaca
Potentially hazardous foods were not stored under refrigeration. Milk was observed at 53ºF on a shelf for customer service. The product was rapidly chilled to 45ºF or below prior to return to service.
A re-inspection was satisfactory.
Plum Tree Japanese Restaurant (Re-inspection), C-Ithaca
Accurate thermometers were not available to evaluate potentially hazardous foods. No probe thermometer was available in the facility at the time of the inspection.
Board of Health action will follow.
Sunset Grill, T-Ithaca
Potentially hazardous foods were not stored under refrigeration. Fresh shell eggs were observed at 70-72ºF near the grill. The product was voluntarily discarded during the inspection.
A re-inspection was unsatisfactory.
Sunset Grill (Re-inspection) , T-Ithaca
Potentially hazardous foods were not stored under refrigeration. Fresh shell eggs were observed at 52-67ºF on a counter. The product was voluntarily discarded during the inspection.
Board of action will follow.
CTB Appetizers, V-Lansing
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Sprouts were observed at 58-60ºF. The product was voluntarily discarded.
Enough refrigerated storage equipment was not properly designed to maintain potentially hazardous foods at or below 45ºF. Various cream cheeses and sandwiches were observed at 50-56ºF in a cooler. The products were voluntarily discarded during the inspection.
A re-inspection was satisfactory.
Homewood Suites, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Individual cream cheeses were observed at 63-65ºF. The product was voluntarily discarded during 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. Cream puffs were observed at 50-53ºF for customer service. The product was voluntarily discarded during the inspection.
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Cooked chicken was observed at 120-130ºF during hot holding. The product was voluntarily discarded during the inspection.
A re-inspection was satisfactory.
Four Seasons, C-Ithaca
Potentially hazardous foods were not kept at or above 140ºF. Miso soup was observed at 130ºF for customer service. The product was rapidly re-heated to 165ºF prior to return to service.
A re-inspection was satisfactory.
Arby’s, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Cheeses were observed at 51-53ºF for customer service. The products were voluntarily discarded during the inspection.
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Chicken was observed at 125-130ºF for customer service. The product was voluntarily discarded during the inspection.
A re-inspection was not conducted prior to submission of this report.
Green Café, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Smoked salmon and various cut melons were observed at 47-54ºF for customer service. The products were voluntarily discarded during the inspection.
Potentially hazardous foods were not prepared with pre-chilled ingredients. Chick peas, various cheeses, cut tomatoes, puddings, tofu and Silk were not pre-chilled prior to customer service. The products were rapidly chilled to 45ºF or below prior to customer service.
Cooked or prepared foods were subjected to cross-contamination from raw foods. Fresh shell eggs were observed stored above ready-to-eat deli meats. The storage was rearranged during the inspection.
Potentially hazardous foods were not stored under refrigeration. Cooked chicken was observed on a rack at 70-90ºF. 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.
Tibetan Cooking Ithaca Farmers Market, C-Ithaca
Accurate thermometers were not available to evaluate potentially hazardous foods. The food thermometer on-site at the time of the inspection was not functioning. The staff was directed to obtain a metal stem thermometer to monitor potentially hazardous foods.
A re-inspection was not conducted prior to submission of this report.
Hope’s Way Café & Catering, V-Lansing
Potentially hazardous foods were not cooled by an approved method. Vegetable Quiches were observed at 70ºF. The quiches were voluntarily discarded during the inspection.
Potentially hazardous foods were not stored under refrigeration. Skim milk was observed stored on a shelf for customer service at 58ºF. The product was voluntarily discarded during the inspection.
A re-inspection was not conducted prior to submission of this report.
Capital Corner Restaurant, C-Ithaca
Potentially hazardous foods were not stored under refrigeration. Fresh shell eggs were observed at 53ºF on a counter. The product was rapidly chilled to 45ºF or below prior to return to service.
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Rice was observed at 112-115ºF during hot holding. The product was voluntarily discarded during the inspection.
A re-inspection was not conducted prior to submission of this report.
Vietnam/Hai Hong, 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 or below.
Cooked or prepared products were subject to cross-contamination from raw foods. Raw chicken was observed stored over lettuce for customer service. The lettuce was voluntarily discarded during the inspection.
A re-inspection was not conducted prior to submission of this report.
Newman Golf Course, C-Ithaca
Pre-cooked, refrigerated potentially hazardous foods were not reheated to 165ºF within two hours. The product was rapidly reheated to 165ºF 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:
Lighthouse Special Events/Fingerlakes Sushi, Throughout Tompkins County
Loyal Order of Moose Ithaca Lodge #666, C-Ithaca
PDR’s Catering, Throughout Tompkins County
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:
Lansing Field Days, T-Lansing:
Playland Amusements French Fry
Playland Amusements Fried Dough
Playland Amusements Lemonade
Playland Amusements Popcorn
Other:
4-H Exchange Club Chicken BBQ, C-Ithaca
Bethlehem Church of Jesus Christ Spring Executive Board Meeting, C-Ithaca
Cayuga Nature Center Camper Pancake Breakfast, T-Ulysses
Cayuga Nature Center Spring Camp, T-Ulysses
Club Veg Food for the Planet, T-Dryden
Cornell Cooperative Extension 4H 5K & Duck Race, C-Ithaca
East Shore Skate Park Kicks, Flix & Tricks, T-Lansing
Hatfields Catering Lansing Girls Softball, T-Lansing
Hot Tamales Earth Day Celebration, C-Ithaca
Lansing Rod & Gun Club, T-Lansing
Lehman Alternative School Chicken BBQ, C-Ithaca
McLean Community Council Annual Chicken BBQ, T-Groton
People to People Student Ambassador Chicken BBQ, T-Lansing
Reynolds Racing, V-Trumansburg
Students Against Destructive Decisions SADD BBQ, T-Lansing
T-burg Color Guard Boosters Chicken BBQ (2 permits), V-Trumansburg
Trumansburg Class of 2012 Chicken BBQ, T-Ulysses
Trumansburg Rotary Club Chicken BBQ, V-Trumansburg
Trumansburg Sports Boosters BBQ, T-Ulysses
Other:
The Food Protection Program received and investigated five complaints related to issues and/or problems at permitted food service establishments (FSE). 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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