Cinnamon Shop & Deli, T-Lansing
Enough refrigerated storage equipment was not properly maintained so that potentially hazardous foods were kept at or below 45ºF. Chicken patties, meatballs, pastrami, and various cheeses were observed at 49-54ºF. The products were voluntarily discarded during the inspection.
A re-inspection was satisfactory.
Falls Restaurant, V-Trumansburg
Accurate thermometers were not available to evaluate potentially hazardous foods. The thermometer in the facility at the time of the inspection measured food temperatures incorrectly. Falls Restaurant staff was directed to obtain an accurate thermometer or re-calibrate the existing thermometer.
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Tuna salad, egg salad, American cheese, and cheddar cheese was observed at 52-57ºF. The products were placed in the walk-in cooler for rapid chilling to 45ºF or below prior to return to customer service.
A re-inspection was unsatisfactory. Board of Health action will follow.
Falls Restaurant (Re-inspection), V-Trumansburg
Potentially hazardous foods were not kept at or below 45ºF during cold holding. American and Swiss cheeses were observed at 50-51ºF. The American cheese was voluntarily discarded during the inspection. The Swiss cheese was rapidly chilled to 45ºF prior to return to service.
Board of Health action will follow.
Confection Connection, T-Ithaca
Accurate thermometers were not available to evaluate potentially hazardous foods. No metal stem probe thermometer was available in the facility at the time of the inspection. Staff was directed to obtain an accurate metal stem probe thermometer to evaluate potentially hazardous food temperatures.
A re-inspection was satisfactory.
Four Seasons, C-Ithaca
Cooked or prepared foods were subject to cross-contamination form raw foods. Fresh shell eggs were observed stored over tofu and carrots for customer service. The storage was rearranged during the inspection.
A re-inspection was satisfactory.
Plum Tree Japanese Restaurant, C-Ithaca
Enough refrigerated storage equipment was not available to maintain potentially hazardous foods at or below 45ºF during cold holding.
A re-inspection was satisfactory.
Biz & Benny’s Juice Company, Ithaca Farmers Market, C-Ithaca
Adulterated food was observed at the time of the inspection. Drink containers were observed stored in ice for customer service. New ice was obtained for customer service.
A re-inspection was satisfactory.
Dryden Kiwanis, Dryden Old Home Days (Temporary Food Service Establishment), T-Dryden
Potentially hazardous foods were at improper temperatures. Raw chicken was observed at 50-52ºF. The chicken was rapidly chilled to 45ºF or below prior to return to service.
A re-inspection was not conducted due to the short duration of the event.
CTB Appetizers, V-Lansing
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Cooked chicken and sliced turkey were observed at 50-53ºF. Both products were voluntarily discarded during the inspection.
A re-inspection was satisfactory.
The Rose, V-Lansing
Potentially hazardous foods were not cooled by an approved method. Pre-cooked eggs were observed at 50-53ºF. The product was placed in a cooler for rapid chilling to 45ºF prior to return to service.
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Cooked re-fried beans, au jus, alfredo sauce, and onion soup were observed at 120-137ºF. The products were voluntarily discarded during the inspection.
A re-inspection was satisfactory.
Subway #16-098, V-Lansing
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Steak, chicken and veggie patties were observed at 50-56ºF during cold holding. The products were rapidly chilled to 45ºF prior to return to service.
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Meatballs were observed at 100-110ºF. The product was rapidly re-heated to 165ºF prior to return to service.
A re-inspection was satisfactory.
Auntie Anne’s, V-Lansing
Enough refrigerated storage equipment was not properly maintained to keep potentially hazardous foods at or below 45ºF. Hot dogs and cream cheese were observed at 50-59ºF. The products were placed in a cooler for rapid chilling to 45ºF or below.
A re-inspection was satisfactory.
Boatyard Grill, C-Ithaca
Potentially hazardous foods were not cooled by an approved method. Shredded mozzarella cheese was observed at 52-54ºF. The product was placed in a cooler for rapid chilling to 45ºF or below prior to return to service.
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Alfredo and cheese sauce was observed at 112-130ºF. The products were rapidly re-heated to 165ºF prior to return to customer service.
A re-inspection was not conducted prior to submission of this report.
Ling Ling Garden, T-Ithaca
Enough refrigerated storage was not maintained so that potentially hazardous foods were kept at or below 45ºF during cold holding. Pans of raw chicken, beef, cooked pork, shrimp, tofu, pre-fried chicken, egg rolls, bowls of chicken, fresh shell eggs, buckets of tofu, and lo mien noodles were observed in a cooler at 50-60ºF. The products were voluntarily discarded during the inspection. A refrigeration repair-person was called during the inspection. A field visit was subsequently made to the facility. A pan of chicken was voluntarily discarded during the field visit and the facility was placarded and closed until acceptable food temperatures were met.
A re-inspection the following day was satisfactory and the closure placard was removed by the Health Department.
Fall Creek House, C-Ithaca
Adulterated foods were observed during the inspection. Moldy cucumbers, peppers, limes, and tomatoes were observed in a cooler. The products were voluntarily discarded during the inspection.
Cooked or prepared foods were subjected to cross contamination from raw foods. Fresh shell eggs were observed stored over rolls and lunch meats. The storage was rearranged during the inspection.
Enough refrigerated storage was not maintained so that potentially hazardous foods were kept at or below 45ºF during cold holding. Cheeses, grilled beef, steak meat, and rib eye were observed at 50ºF. The products were voluntarily discarded during the inspection.
A re-inspection was not conducted prior to submission of this report.
Wok Village, Lansing Harbor Festival, T-Lansing
Potentially hazardous foods were not stored under refrigeration. Cooked chicken and egg rolls were observed at 50-55ºF. The products were rapidly chilled to 45ºF prior to return to service.
A re-inspection was not conducted due to the short duration of the event.
Mclean Fire Department Ladies Auxiliary, Groton Old Home Days (Temporary Food Service Establishment), V-Groton
Potentially hazardous foods were at improper temperatures during the inspection. Cooked sausage was observed at 126ºF. The product was rapidly re-heated to 165ºF prior to return to service.
A re-inspection was not conducted due to the one day duration of the event.
Foggy Bog Hunt Club, Groton Old Home Days (Temporary Food Service Establishment), V-Groton
Utensils, gloves etc. were not used to eliminate bare hand contact with cooked or prepared foods. A food worker was observed handling foods for customer service without gloves or utensils. The food was voluntarily discarded during the inspection.
A re-inspection was not conducted due to the one day duration of the event.
McLean Fire Department, Groton Old Home Days (Temporary Food Service Establishment), V-Groton
Accurate food thermometers were not available at the time of the inspection to evaluate potentially hazardous foods. The staff was directed to obtain a food thermometer.
A re-inspection was not conducted due to the one duration of the event.
Express Mart Hot Dog Cart, Groton Old Home Days (Temporary Food Service Establishment), V-Groton
Utensils, gloves, etc. were not used to eliminate bare hand contact with cooked or prepared foods. A food worker was observed handling food for customer service without gloves or utensils to eliminate bare hand contact.
A re-inspection was not conducted due to the one day duration of the event.
Kyushu Japanese Restaurant, V-Lansing
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Cream cheese was observed at 49ºF. 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 prior to submission of this report.
Loaves & Fishes, C-Ithaca
Potentially hazardous foods were not stored under refrigeration. Milk was observed at 74ºF. The product was voluntarily discarded during the inspection.
A re-inspection was not conducted prior to submission of this report.
Collegetown Bagels, Aurora Street, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Tofu, cheese, pasta salad, and sliced cooked chicken were observed in a salad bar at 50-60ºF. The products were voluntarily discarded during the inspection. Grilled chicken, ham sandwiches, and turkey sandwiches were observed at 50-53ºF in an open refrigerated deli case. 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.
Walmart Subway #35087, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Pre-portioned chicken was observed at 49-51ºF during cold holding. The product was voluntarily discarded during the inspection.
A re-inspection was not conducted prior to submission of this report.
Just a Taste Wine & Tapas Bar, C-Ithaca
Potentially hazardous foods were not cooled by an approved method. Mashed potatoes were observed at 70-74ºF in a sandwich for customer service. The product was not properly cooled prior to placing it in the service unit. The product was rapidly chilled to 45ºF or below before being returned to service.
Enough refrigerated storage was not properly maintained. Cooked duck and cous cous were observed at 49-53ºF. The products were voluntarily discarded. Chesses and other potentially hazardous products that were in the unit overnight were voluntarily discarded during the inspection.
A re-inspection was not conducted prior to submission of this report.
Bostwicks Auction-Snack Bar Auction (Temporary Food Service Establishment), T-Groton
Accurate food thermometers were not available at the time of the inspection.
A re-inspection was not conducted due to the short duration of the event.
Beach House Surf Shack S2S, Hammerd Extreme Sports Music Fest (Temporary Food Service Establishment), T-Groton
Potentially hazardous foods were at improper temperatures. Hot dogs and pork were observed at 50-54ºF in a cooler. The product was rapidly chilled to 45ºF or below prior to return to service.
Hot dogs, sausage, and chicken were observed at 125-135ºF. The products were rapidly re-heated to 165ºF prior to return to service.
A re-inspection was not conducted due to the short duration of the event.
Sammy’s Pizzeria & Restaurant, C-Ithaca
Cooked or prepared foods were subject to cross-contamination from raw foods. Fresh shell eggs were observed stored next to deli meat and Romano cheese for customer service. The storage was rearranged during the inspection.
Food workers did not use proper gloves or utensils to eliminate bare hand contact with ready to eat foods. A food worker was observed making a wrap for customer service without gloves or utensils. The worker was instructed to wash hands and use gloves. The product was voluntarily discarded during the inspection.
Enough refrigerated storage was not maintained so that potentially hazardous foods were stored at or below 45ºF. Sliced roast beef was observed at 54-56ºF. The product was in the cooler overnight and was voluntarily discarded during the inspection. Sliced tomato and sausage were observed at 49ºF. The product was rapidly chilled to 45ºF prior to return to service. A repair person was called during the inspection.
A re-inspection was not conducted prior to submission of this report.
Subway-the Commons, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Pre-cooked chicken was observed at 52-54ºF. The product was rapidly chilled to 45ºF or below prior to return to customer service.
Enough refrigerated storage was not maintained so that potentially hazardous foods were kept at or below 45ºF. Sliced tomatoes and tuna salad were observed at 52ºF. The products were placed in a cooler for rapid chilling to 45ºF or below prior to return to service.
Pre-cooked foods were not reheated to 165ºF within two hours. Pre-cooked potatoes were observed at 110ºF for customer service. 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.
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