Aladdin’s Natural Eatery, C-Ithaca
BJ Martin Camp-Summer Feeding Site, C-Ithaca
Beach House Bar & Grill, T-Lansing
Bella Pizza, C-Ithaca
Brecht’s Ice Cream Truck, Throughout Tompkins County
Carriage House Café, C-Ithaca
Cayuga Addiction Recovery Services, T-Ulysses
Cedar View Golf Course, T-Lansing
Cinnamon Shoppe & Deli, T-Lansing
Dryden Community Center Café, V-Dryden
Dryden Veterans Memorial Home, T-Dryden
Easy Wok, V-Lansing
Enfield Day Camp Summer Feeding Site, T-Ithaca
Fabrizio New York Pizzeria, V-Trumansburg
Felicia’s Atomic Lounge, C-Ithaca
Glenwood Pines, T-Ulysses
Ithaca Zen Center Food Service, T-Danby
John Thomas Steakhouse, T-Ithaca
Kyushu Japanese Restaurant, V-Lansing
Lakewatch Inn, V-Lansing
Lupos Spiedie Cart, Throughout Tompkins County
Mate Factor, C-Ithaca
Maxie’s Supper Club & Oyster Bar, C-Ithaca
Old 76 Club, T-Caroline
Plantation Bar & Grill, T-Dryden
Rascal’s, T-Ulysses
Sicilian Delight, V-Lansing
State Diner, C-Ithaca
Stella’s, C-Ithaca
Subway Sandwiches & Salads, T-Ulysses
Taughannock Falls State Park, T-Ulysses
Tompkins County Jail, T-Ithaca
Uncle Joe’s Grill & Sports Bar, C-Ithaca
Westy, C-Ithaca
Bandwagon Brupub, C-Ithaca
Potentially hazardous foods were not cooled by an approved method. Par-cooked French fries were observed at 70-76ºF in a cooler. The product was voluntarily discarded during the inspection.
A re-inspection was satisfactory.
Main Street Pizzeria, V-Groton
Cooked or prepared foods were subject t o cross-contamination from raw foods. Fresh shell eggs were observed stored over lettuce and tomatoes for customer service. The storage was re-arranged during the inspection.
A re-inspection was satisfactory.
Sammy’s Italian Buffet & Grill, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Cut tomatoes and three bean salad were observed at 55-60ºF during cold holding. 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. Hamburgers were observed at 112-120ºF for customer service. The product was rapidly re-heated to 165ºF prior to return to service.
A re-inspection was satisfactory.
Potala Café, Throughout Tompkins County
Potentially hazardous foods were not stored under refrigeration. Beef steamed dumplings were observed at 124-128ºF. The product was rapidly re-heated to 165ºF prior to return to service.
Board of Health action will follow for violation of Board of Health Orders.
A-1 Pizzeria, T-Dryden
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Cut tomatoes were observed at 51-53ºF. 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. Cream of broccoli soup was observed at 128-130ºF. The product was rapidly re-heated to 165ºF prior to return to service.
A re-inspection was not completed prior to submission of this report.
CU-Statler Hotel-Banfi’s, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºFduring cold holding. Sliced tomatoes were observed at 55ºF. 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.
CU-Statler Hotel-Terrace Dining
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Hamburgers and cheeseburgers were observed at 128ºF. The products were voluntarily discarded during the inspection.
A re-inspection was not conducted prior to submission of this report.
The Rose, V-Lansing
Enough refrigerated storage equipment was not properly maintained to keep potentially hazardous foods at or below 45ºF. Half and half and vitamin water were observed at 55ºF in a cooler.
A re-inspection was not conducted prior to submission of this report.
Madeline’s Restaurant, C-Ithaca
Enough refrigerated storage equipment was not properly maintained so that potentially hazardous foods are stored at or below 45ºF. Cooked soba noodles were observed at 50-53ºF. The product was voluntarily discarded during the inspection. A repair-person was called.
A re-inspection was not conducted prior to submission of this report.
Peking Restaurant, V-Lansing
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Chicken, pork, and beef
were observed at 52-55ºF. 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.
Rogue’s Harbor Steak & Ale, T-Lansing
Cooked or prepared foods were subject to cross-contamination from raw foods. Raw steak, scallops, fish, and ground beef were observed stored over ready-to-serve foods. The storage was re-arranged during the inspection.
Potentially hazardous foods were not stored under refrigeration. Cut tomatoes were on a shelf at 55-60ºF. The product was rapidly chilled to 45ºF prior to return to service.
A re-inspection was not conducted prior to submission of this report.
Glenn Wursthaus, (Temporary Food Service Establishment), Lansing Harbor Festival, T-Lansing
Accurate thermometers were not available at the time of the inspection. A food thermometer was obtained and will be used to evaluate potentially hazardous foods.
A re-inspection was not conducted due to the one day duration of the event.
Pendergast PPPBS, Inc., (Temporary Food Service Establishment), Lansing Harbor Festival, T-Lansing
Potentially hazardous foods were at improper temperatures between 45ºF and 140ºF. Meatballs were observed at 130ºF. 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.
Hatfield Catering at Lansing Harbor Festival, T-Lansing
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Cooked potatoes were observed at 130ºF. 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.
Crossroads Bar & Grille at Lansing Harbor Festival, T-Lansing
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Sliced cheese was observed at 50ºF. The product was placed in a freezer 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.
The Olde Stone Mill Baker, Dryden Lake Festival, T-Dryden
Potentially hazardous foods were at improper temperatures between 45ºF and 140ºF. Grated cheese and cut tomatoes were observed at 56-60ºF. The products were rapidly chilled to 45ºF or below prior to return to service.
A re-inspection was not conducted due to the one day duration of the event.
Subway-The Commons, C-Ithaca
Potentially hazardous food was not kept at or above 140ºF during hot holding. Cooked meatballs were observed at 110-115ºF. 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.
Souvlaki House, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Ham, feta cheese, cut tomatoes, and cut cantaloupe were observed at 50-63ºF. 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.
Taste of Thai, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Raw chicken, raw beef, cut tomatoes, cooked tofu, and bean sprouts were observed at 50-52ºF. 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.
Tamarind, C-Ithaca
Accurate thermometers were not available to evaluate potentially hazardous foods. No thermometer was available at the time of the inspection to evaluate potentially hazardous foods.
Potentially hazardous foods were stored under refrigeration. Cooked rice was observed at 83ºF. The product was voluntarily discarded during the inspection.
A re-inspection was not conducted prior to submission of this report.
Page updated: April 20, 2011 | Webmaster