Jo Jo’s Lakebreeze Pizzeria (Re-inspection), T-Lansing
Enough refrigerated storage equipment was not maintained so that potentially hazardous foods were stored at or below 45ºF. Sausage, meat sauce and mozzarella cheese were observed at 55-66ºF. The products were voluntarily discarded during the inspection.
A re-inspection was satisfactory.
Sicilian Delight, V-Lansing
Accurate thermometers were not available to evaluate potentially hazardous food temperatures during hot and cold holding. No thermometer was available at the time of the inspection. Sicilian Delight staff was directed to obtain and use an accurately scaled metal stem probe thermometer.
Potentially hazardous foods were not stored under refrigeration. Mozzarella sticks, pizzas, Stromboli, and chicken tenders were observed stored on a counter at 75ºF for customer service. The products were rapidly to 165ºF prior to return to service.
A re-inspection was satisfactory.
Cajun Café & Grill, V-Lansing
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Fried rice was observed at 57ºF. The rice was rapidly chilled to 45ºF prior to customer service.
Enough refrigerated storage was not maintained so that potentially hazardous foods were kept at or below 45ºF. Whole milk and shredded cheese were observed at 50-60ºF in s cooler. The products were placed in a functioning cooler for rapid chilling to 45ºF or below prior to customer service.
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Egg rolls and chicken were observed at 120-125ºF. The products were rapidly re-heated to 165ºF prior to return to service.
A re-inspection was satisfactory.
Easy Wok, V-Lansing
Potentially hazardous foods were not stored under refrigeration. Chicken and tofu were observed stored at 60ºF. The products were placed in a cooler for rapid chilling to 45ºF or below prior to return to service.
A re-inspection was satisfactory.
Dryden Veterans Memorial Home, T-Dryden
Food workers did not use proper utensils, gloves etc. to eliminate bare hand contact with ready-to-eat foods. A worker was observed handling limes for customer service. The product was voluntarily discarded during the inspection.
Potentially hazardous foods were not cooled by an approved method. Cooked potatoes were observed at 60-68ºF in a cooler. The product was placed in a cooler in shallow pans for rapid chilling to 45ºF or below.
A re-inspection was satisfactory.
A-1 Pizzeria, V-Dryden
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Cooked prime rib and cooked pasta were observed at 49-52ºF. The products were voluntarily discarded during the inspection.
Enough refrigerated storage was not properly maintained so that potentially hazardous foods were kept at or below 45ºF. Feta cheese, meatballs, and sliced deli meat were observed at 51-53ºF. The feta cheese was voluntarily discarded during the inspection. The other products were placed in a cooler for rapid chilling to 45ºF or below prior to return to service.
A re-inspection was satisfactory.
Sindbad, C-Ithaca
Adulterated food was observed during the inspection. Parsley and green onions were observed with mold. The products were voluntarily discarded during the inspection.
Cooked or prepared foods were subject to cross-contamination. Raw chicken was observed stored above ready-to-eat foods. The storage was rearranged during the inspection.
Potentially hazardous cold foods were not kept at or below 45ºF. Cooked chicken breast was observed at 60ºF in a cooler. The product was voluntarily discarded during the inspection.
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Chicken pizza and multiple meat pizzas were observed at 98-110ºF.
A re-inspection was not conducted prior to submission of this report.
Jade Garden, C-Ithaca
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Cooked tofu was observed at 120-130ºF. The product was rapidly re-heated to 165ºF prior to return to customer service.
A re-inspection was satisfactory.
Gimme! Coffee, T-Lansing
Accurate thermometers were not available at the time of the inspection to evaluate potentially hazardous foods. The staff was directed to obtain an accurately scaled metal stem probe thermometer to monitor potentially hazardous foods.
A re-inspection was not conducted prior to submission of this report.
Southside Community Center, C-Ithaca
Cooked or prepared foods were subject to cross-contamination. Fresh shell eggs were observed stored over vegetables and watermelon for service. The storage was rearranged during the inspection.
A re-inspection was not conducted prior to submission of this report.
Wok Village (Fingerlakes Grassroots Festival), T-Ulysses
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Two large pans of raw chicken wee observed at 56-58ºF in a cooler. The product was placed in a cooler for rapid chilling to 45ºF or below prior to return to service.
A re-inspection was unsatisfactory.
Wok Village (Fingerlakes Grassroots Festival) Re-inspection, T-Ulysses
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Five pounds of raw and pre-cooked chicken were observed at 50-52ºF. The product was in the cooler overnight. The chicken was voluntarily discarded during the inspection.
Board of Health action will follow.
Tucker’s Catering Fingerlakes Grassroots Festival, T-Ulysses
Potentially hazardous foods were not cooled by an approved method. Approximately 18 pounds of cooked chicken was observed at 50-61ºF. The product was voluntarily discarded during the inspection.
A re-inspection was satisfactory.
Traveler’s Kitchen Fingerlakes Grassroots Festival (temporary food service), T-Ulysses
Potentially hazardous foods were at improper temperatures. Sour cream was observed at 50ºF. The product was iced to rapidly chill to 45ºF or below prior to return to service.
A re-inspection was satisfactory.
Lao Village Fingerlakes Grassroots Festival (temporary food service), T-Ulysses
Sprouts were observed at 71ºF in a cooler. The product was placed in a freezer for rapid chilling to 45ºF or below prior to return to service.
A re-inspection was satisfactory.
Solar Café/Sunweaver Solar Fingerlakes Grassroots Festival (temporary food service), T-Ulysses
Potentially hazardous foods were at improper temperatures. Noodles in peanut sauce were observed at 48-50ºF. The product was placed in a cooler for rapid chilling to 45ºF or below prior to return to service.
A re-inspection was satisfactory.
Hospitality Fingerlakes Grassroots Festival (temporary food service), T-Ulysses
Potentially hazardous foods were at improper temperatures. Mexican rice salad was observed at 58-58ºF. The product was voluntarily discarded during the inspection.
A re-inspection was satisfactory.
Retail Hospitality Stand Fingerlakes Grassroots Festival (temporary food service), T-Ulysses
Potentially hazardous foods were at improper temperatures. Tomato slices, ham, turkey, guacamole, and various spreads were observed at 64-68ºF. The products were voluntarily discarded during the inspection.
A re-inspection was satisfactory.
Little Venice Ristorante, V-Trumansburg
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Meatballs, chicken wings, and shredded cheese were observed at 58ºF. The chicken wings and shredded cheese were placed in a cooler to rapid chilling to 45ºF or below prior to return to service. The meatballs were voluntarily discarded during the inspection as they were out of temperature over night.
A re-inspection was not conducted prior to submission of this report.
Little Café in the Park, V-Lansing
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Packages of individual cream cheese, turkey, sliced provolone and sprouts were observed at 50-52ºF. All of the products were placed in a cooler for rapid chilling to 45ºF or below.
A re-inspection was not completed prior to submission of this report.
Farm Sanctuary (Temporary Food Service), C-Ithaca
Potentially hazardous foods were at improper temperatures. Hot dogs were observed at 56-66ºF. The product was iced for rapid chilling to 45ºF or below prior to return to service.
A re-inspection was not conducted due to the one day duration of the event.
4-H Youth Fair (Temporary Event), T-Dryden
Potentially hazardous food was at improper temperatures. Milk was observed at 56ºF. The product was placed in a walk-in cooler for rapid chilling to 454ºF or below.
A re-inspection was not conducted.
Ling Ling Garden, T-Ithaca
Potentially hazardous foods were not cooled by an approved method. Noodles were observed at 59-60ºF. The product was placed in a cooler for rapid chilling to 45ºF or below prior to return to service.
A re-inspection was not conducted
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