Blue Stone, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Catfish and salmon were observed at 52-56ºF. The products were voluntarily discarded during the inspection.
A re-inspection was not conducted prior to submission of this report.
Napoli Pizzeria, C-Ithaca
Potentially hazardous foods were not stored under refrigeration. Cooked eggplant was observed at 74ºF on a counter. The product was rapidly chilled to 45ºF or below prior to return to service. Chicken wings were observed at 107ºF in an oven that was not turned on. The wings were rapidly heated to 165ºF prior to return to service.
A re-inspection was not conducted prior to submission of this report.
Pita Pit, C-Ithaca
Enough refrigerated storage equipment was not properly maintained. Alfalfa sprouts, cheddar and feta cheeses, and diced tomatoes were observed at 50-54ºF. The products were voluntarily discarded during the inspection.
A re-inspection was satisfactory.
Country Club of Ithaca Snack Bar, T-Ithaca
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Hot dogs for customer service were observed at 115ºF. The product was rapidly re-heated to 165ºF prior to return to service.
A re-inspection was satisfactory.
Dunkin Donuts, V-Dryden
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Sausage patties were observed at 49ºF. The product was voluntarily discarded during the inspection.
A re-inspection was not conducted prior to submission of this report.
Shortstop Deli, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF. Cooked chicken was observed at 50-53ºF. The product was rapidly chilled to 45ºF or below prior to return to service.
A re-inspection was satisfactory.
Inlet Island Café, C-Ithaca
Potentially hazardous foods were not kept under refrigeration. Half and half was observed at 58ºF. The product was voluntarily discarded during the inspection.
A re-inspection was satisfactory.
Enfield Valley Grange Temporary Food Service Establishment, Scottish Games, C-Ithaca
Accurate thermometers were not available at the time of the inspection. The food thermometer on site at the time of the inspection measured 40 above the actual temperature. The facility obtained a new thermometer.
A re-inspection was not conducted due to the one-day duration of the event.
Feel Good Foods, Throughout Tompkins County (Re-inspection)
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Pasta salad was observed at 60ºF. The product was iced for rapid chilling to 45ºF prior to return to service.
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Cooked chicken was observed at 75ºF. The product was rapidly re-heated to 165ºF.
Board of Health action will follow.
Orange Blossom Pancake House, C-Ithaca
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Cooked potatoes were observed at 128-140ºF. The product was voluntarily discarded during the inspection.
Board of Health action will follow for violation of Board of Health Orders.
Pizza Aroma, C-Ithaca
Enough refrigerated storage equipment was not maintained so that potentially hazardous foods were not kept at or below 45ºF. Cut tomato, feta cheese and vegetable pizza were observed at 53-56ºF. The feta cheese and the tomatoes were voluntarily discarded during the inspection. The pizza was rapidly chilled to 45ºF and discarded at the end of service.
A re-inspection was not conducted prior to submission of this report.
Waterwheel Café, V-Freeville
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Hard boiled eggs were observed at 46-51ºF. 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.
Joe’s Restaurant, C-Ithaca
Enough refrigerated storage was not properly maintained so that potentially hazardous foods were stored at or below 45ºF. Chicken, sliced cheese, blue cheese, and ricotta cheese were observed at 52-55ºF. The products were voluntarily discarded 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 above 140ºF during hot holding. Cooked meat was observed at 120-125ºF. The product was rapidly re-heated to 165ºF prior to return to service.
A re-inspection was satisfactory.
Mate Factor Café, Fingerlakes Grassroots Festival, T-Ulysses
Enough refrigerated storage was not properly maintained so that potentially hazardous foods were kept at or below 45ºF. Cooked chicken, onions, fresh shell eggs, and peppers were observed at 58-60ºF. The products were voluntarily discarded during the inspection.
A re-inspection was satisfactory.
Vegetarian Oasis, Temporary Food Service, Fingerlakes Grassroots Festival, T-Ulysses
Potentially hazardous foods were at improper temperatures. Grated cheese was observed at 58ºF. The product was iced to rapidly chill to 45ºF or below prior to return to service.
A re-inspection was satisfactory.
Festival Retail Stand, Temporary Food Service, Fingerlakes Grassroots Festival, T-Ulysses
Potentially hazardous foods were at improper temperatures. Skim milk and soy milk was observed at 51-53ºF. Cut tomatoes and sprouts were observed at 50-56ºF. The products were placed in a cooler for rapid chilling to 45ºF prior to return to service.
A re-inspection was unsatisfactory.
Festival Retail Stand, Temporary Food Service, Fingerlakes Grassroots Festival, T-Ulysses (Re-inspection)
Potentially hazardous foods were at improper temperatures. Milk and cream were observed at 51-52ºF. Sliced tomatoes and sprouts were observed at 50ºF. The products were placed in a cooler for rapid chilling to 45ºF or below.
Board of Health action will follow.
Iroquois Kitchen, Temporary Food Service, Grassroots Festival, T-Ulysses
Potentially hazardous foods were at improper temperatures. Shredded cheese was observed at 51ºF. The product was rapidly chilled to 45ºF prior to return to service.
A re-inspection was satisfactory.
Carriage House Café, C-Ithaca
Potentially hazardous foods were not stored under refrigeration. Half and half was observed at 52ºF. The product was voluntarily discarded during the inspection.
A re-inspection was not conducted prior to submission of this report.
Aladdin’s Natural Eatery, C-Ithaca
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Goat cheese sauce was observed at 89ºF. The product was voluntarily discarded during the inspection.
A re-inspection was not conducted prior to submission of this report.
Beverly J Martin Summer Feeding Site, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Milk was observed at 50ºF. The product was placed in a freezer for rapidly chilling to 45ºF or below prior to return to service.
A re-inspection was not completed prior to submission of this report.
Bru Dogs, Throughout Tompkins County
Potentially hazardous foods were held at improper temperatures. Cut tomatoes wee observed at 58-60ºF. The product was voluntarily discarded during the inspection.
A re-inspection was not conducted prior to submission of this report.
Greater Ithaca Activities Center Mobile Cart, Throughout Tompkins County
Hotdogs and hamburgers were observed at 120-130ºF. The products were rapidly re-heated to 165ºF prior to return to service.
A re-inspection was not conducted prior to submission of this report.
Page updated: April 20, 2011 | Webmaster