FEBRUARY 2010
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:
Arby’s Roast Beef, V-Lansing
Belle Sherman Elementary School, C-Ithaca
Cayuga Heights Elementary School, V-Cayuga Heights
Dasan-J Restaurant, C-Ithaca
Dewitt Middle School, T-Ithaca
Dragon Village, V-Trumansburg
Dryden Community Center & Café, V-Dryden
Dryden Veterans Memorial Home, T-Dryden
East Shore Café, V-Lansing
Easy Wok, V-Lansing
Fall Creek Elementary School, C-Ithaca
Foodnet Central Kitchen, V-Lansing
Foodnet Woodsedge, V-Lansing
Friendly’s Triphammer, V-Lansing
Groton Middle/High School, V-Groton
Hazelnut Kitchen, V-Trumansburg
Italian Carry Out, T-Ithaca
Ithaca Ramada Inn, V-Lansing
Jade Garden, C-Ithaca
Kyushu Japanese Restaurant, V-Lansing
Longview at Ithacare Community, T-Ithaca
Mahogany Grill, C-Ithaca
On A Roll Catering, T-Dryden
Palmer Pharmacy, C-Ithaca
Peking Restaurant, V-Lansing
Pixel, C-Ithaca
Roman Village, T-Groton
The Rose, V-Lansing
Sarah’s Patisserie, V-Cayuga Heights
Serendipity Catering, T-Ithaca
Simeon’s on the Commons, C-Ithaca
Sticky Rice, C-Ithaca
T-Burg Pour House, V-Trumansburg
Temporary Food Service Establishment Permits are issued for single events at one location
No critical violations were found
at the following Temporary establishments:
Ithaca Chili Cook-off, C-Ithaca
Cayuga Medical Center
Cayuga Nature Center
Greenstar Cooperative
Other:
Cayuga Nature Center Winter Camp, 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:
Beverly J. Martin Elementary School, C-Ithaca
CTB Appetizers, V-Lansing
Ko Ko, C-Ithaca
Lincoln Street Diner, C-Ithaca
Ned’s Pizza, V-Cayuga Heights
Second Landing, T-Lansing
State Diner, C-Ithaca
Stella’s, C-Ithaca
Taste of Thai Express, C-Ithaca
That Burrito Place, 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:
Northeast Elementary School, T-Ithaca
Potentially hazardous foods were not stored under refrigeration. Various sandwiches were observed stored on a counter at 49-51ºF. The sandwiches were placed in a cooler for rapid chilling to 45ºF or below.
A re-inspection was not conducted before completion of this report.
State Diner, C-Ithaca
Potentially hazardous foods were not kept at or above 140ºF during hot holding, Chicken was observed at 120-127ºF in a hot holding unit for customer service. The product was rapidly re-heated to 165ºF prior to return to service.
A re-inspection was satisfactory.
Taste of Thai Express, C-Ithaca
Potentially hazardous foods were not cooled by an approved method. A large quantity of cooked chicken was observed in a cooler at 110-120ºF. The product was divided into smaller quantities for rapid chilling to 45ºF or below.
A re-inspection was satisfactory.
Hampton Inn, C-Ithaca
Potentially hazardous foods were not stored under refrigeration. Skim milk and ½ and ½ were observed at 49-51ºF for customer service. The product was voluntarily discarded during the inspection.
A re-inspection was unsatisfactory.
Hampton Inn (Re-inspection), C-Ithaca
Potentially hazardous foods were not stored under refrigeration. Skim milk and 2% milk were observed at 56ºF for customer service. The products were voluntarily discarded during the inspection.
Board of Health action will follow.
CTB Appetizers, V-Lansing
Potentially hazardous foods were not stored under refrigeration. Milk was observed at 50ºF. The product was voluntarily discarded during the inspection.
A re-inspection was satisfactory.
Ko Ko, C-Ithaca
Potentially hazardous foods were not cooled by an approved method. Cooked potatoes were observed at 58ºF. The product was placed in a cooler for rapid chilling to 45ºF prior to return to service.
A re-inspection was satisfactory.
Stella’s, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF. Chicken and cheese sandwiches were observed at 50-55ºF. The product was voluntarily discarded during the inspection.
Accurate thermometers were not available at the time of the inspection to evaluate potentially hazardous foods. The thermometers in the facility incorrectly measured food temperatures. They were re-calibrated during the inspection.
A re-inspection was satisfactory.
Margarita’s Xpress, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF. Hot dogs were observed at 50-52ºF. The product was voluntarily discarded during the inspection.
A re-inspection was not conducted before completion of this report.
Orange Blossom Pancake Company, C-Ithaca
Adulterated food was observed at the time of the inspection. Moldy cheddar cheese was observed in a cooler. The product was voluntarily discarded during the inspection.
Accurate thermometers were not available to evaluate potentially hazardous foods. No probe thermometer was at the facility at the time of the inspection. Staff was directed to obtain an accurate thermometer.
Food workers did not use proper utensils to eliminate bare hand contact with ready-to eat foods. A food worker was observed handling lettuce for a sandwich. The product was voluntarily discarded during the inspection.
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Cooked potatoes were observed at 117-130ºF. The product was rapidly re-heated to 165ºF prior to return to service.
A re-inspection was not conducted before completion of this report.
Insomnia Cookies, C-Ithaca
Accurate thermometers were not available to evaluate potentially hazardous foods at the time of the inspection. Staff was directed to obtain an accurate metal stem probe thermometer to measure food temperatures.
A re-inspection was not conducted before completion of this report.
South Hill Elementary School, C-Ithaca
Potentially hazardous foods were not kept under refrigeration. Cheese and cold cut sandwiches were observed at 62-62ºF on a counter. 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 before completion of this report.
McCann Family Chili Ithaca Chili Cook-off (Temporary Food Service Establishment), C-Ithaca
Potentially hazardous foods were at improper temperatures. Gallon buckets of chili were observed at 56-73ºF. The product was voluntarily discarded during the inspection.
A re-inspection was not conducted due to the one-day duration of the event.
Hidden Valley 4 H Camp CCE Schuyler County Ithaca Chili Cook-off (Temporary Food Service Establishment), C-Ithaca
Potentially hazardous foods were at improper temperatures. Vegetarian chili was observed at 112-135ºF. The product was rapidly re-heated to 165ºF prior to return to service.
Accurate thermometers were not available at the time of the inspection. No probe thermometer was on site.
A re-inspection was not conducted due to the one-day duration of the event.
Mehak Cuisine, C-Ithaca
Potentially hazardous foods were not cooled by an approved method. Cooked chicken and sautéed onions were observed at 93-112ºF for customer service. The products were not cooled prior to service. The products were rapidly chilled to 45ºF or below prior to return to service.
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Chicken on a buffet for customer service was observed at 110-128ºF. The product was rapidly re-heated to 165ºF prior to return to service.
A re-inspection was not conducted before completion 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:
CU-Rusty’s, C-Ithaca
Ithaca Bakery, V-Lansing
Permits Were Issued for the following facilities:
Ithaca Bakery, V-Lansing
Lansing Pizza, T-Lansing
Potala Café, 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:
Ithaca Chili Cook-off, C-Ithaca
Cornell Cooperative Extension of Schuyler County
Greenstar Cooperative
McCann Family Chili
Newfield Lions Club
Other:
DAP-Family & Children’s Services Annual Spaghetti Dinner, C-Ithaca
Haitian Student Banquet, C-Ithaca
Myers Park Playground Committee Pancake Breakfast, T-Lansing
Newfield Lioness Corned Beef & Cabbage Dinner, T-Newfield
Red Jacket Pony Club Chicken BBQ, T-Lansing
Other:
The Food Protection Program received and investigated three complaints related to issues and/or problems at permitted food service establishments (FSE). The complaints included food preparation and service, temperature abuse, accumulated garbage, and possible food related illnesses.
— End of report —
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