December 2010
No Critical Violations
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 during routine inspections
at the following establishments:
The Antlers, T-Dryden
BOCES Darwin Smith, T-Ithaca
BOCES The Horizon Café, T-Ithaca
Blue Stone, C-Ithaca
CU-Keglers Pub, C-Ithaca
Cayuga Lake Cruises, Inc., C-Ithaca
Country Club of Ithaca, T-Ithaca
Delilah’s on Cayuga, C-Ithaca
William George Agency Ewald Dining Hall, T-Dryden
Joe’s Restaurant, C-Ithaca
La Cocina Latina, T-Ithaca
Lansing Middle School, T-Lansing
Le Café, T-Dryden
MacCormick Center, T-Caroline
Mercato Bar & Restaurant, C-Ithaca
R.C. Buckley Elementary School, T-Lansing
Rogue’s Harbor Steak & Ale, T-Lansing
Rose’s Home Dish, Throughout Tompkins County
TST BOCES Snack Shack, T-Ithaca
Tucker’s Catering, C-Ithaca
Sahara, C-Ithaca
Shortstop Deli Mobile Truck, C-Ithaca
Silky Jones, C-Ithaca
Sri Lank an Curry in a Hurry, C-Ithaca
Wok Village, V-Lansing
Word of Mouth Catering, 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:
Trumansburg Winter Festival, V-Trumansburg
Trumansburg High School Model U.N. Club
Trumansburg Senior Scout Troop #135
Re-inspections are conducted at establishments
that had a Critical Violation during the initial inspection.
No critical violations during re-inspections at the following establishments:
A-1 Pizzeria, T-Dryden
Applebee’s Neighborhood Bar & Grill, V-Lansing
CIAO!, V-Lansing
Country Inn & Suites, T-Ithaca
Dryden Queen Diner, V-Dryden
IC-Terrace Dining Hall, T-Ithaca
ICSD Northeast Elementary School, T-Ithaca
Ithaca Bakery, V-Lansing
Lansing High School, T-Lansing
Miyake Japanese Restaurant, C-Ithaca
Northeast Pizza & Beer Company, V-Lansing
Potala Café, C-Ithaca
Wendy’s #1-005, C-Ithaca
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:
Bandwagon Brewpub, C-Ithaca
Celebrations Banquet Facility, T-Caroline
Foodnet Central Kitchen, V-Lansing
Just A Taste Wine & Tapas, C-Ithaca
Little Thai House, C-Ithaca
Sunset Grill, T-Ithaca
Critical Violations
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:
A-1 Pizzeria, T-Dryden
Food workers did not use proper gloves, utensils, etc. to eliminate bare hand contact with ready-to-eat foods. A food worker was observed mixing lettuce with bare hands. The product was voluntarily discarded during the inspection.
A re-inspection was satisfactory.
Potala Café, C-Ithaca
Cooked or prepared foods were subject to cross-contamination from raw foods. Fresh shell eggs were observed stored over pea pods and peppers for customers.
A re-inspection was satisfactory.
CIAO, V-Lansing
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Sautéed vegetables were observed at 52ºF. 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. Cooked potatoes were observed at 127-130ºF. The product was rapidly re-heated to 165ºF prior to return to service.
A re-inspection was satisfactory.
Applebee’s Neighborhood Bar & Grill, V-Lansing
Potentially hazardous foods were not cooled by an approved method. Cooked mashed potatoes were observed at 100ºF. The product was discarded during the inspection in accordance with Technical Reference CSFP 854.
A re-inspection was satisfactory.
Northeast Pizza & Beer Company, V-Lansing
Cooked or prepared foods were subject to cross-contamination. Lettuce for customer service was observed stored next to raw ground beef. The storage was rearranged during the inspection.
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Beef, chicken, and various cheeses were observed at 49-50ºF. The products were discarded during the inspection in accordance with Technical Reference CSFP 854.
A re-inspection was satisfactory.
Lansing High School, T-Lansing
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Sweet potato fries were observed at 127-138ºF during hot holding. The product was rapidly reheated to 165ºF prior to return to service.
A re-inspection was satisfactory.
Pre-Operational Activities:
Plans | Permits | Inspections | Temporary Permits
Plans Were Approved for the following facilities:
Circus Truck, Throughout Tompkins County
The Connection, C-Ithaca
Permits Were Issued for the following facilities:
Dorothy’s Music Room, V-Trumansburg
Red Tail Farm, Throughout Tompkins County
TST BOCES Snack Shack, T-Ithaca
Time to Eat Family Restaurant, V-Dryden
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:
Temporary Food Service Permits are issued
for single events at one location.
Temporary Permits were Issued for the following operations:
Trumansburg Winter Festival, V-Trumansburg:
Trumansburg Senior Scout Troop 135
Other:
Cayuga Medical Center Alzheimer’s Association, T-Lansing
Ithaca Paint & Decorating Contractor Breakfast, C-Ithaca
Japan-United States Association Sushi Night 2010, C-Ithaca
Other:
The Food Protection Program received and investigated five complaints related to issues and/or problems at permitted food service establishments. The complaints included food preparation and service, temperature abuse, accumulated garbage, and possible food related illness. One complaint was received and referred to the Department of Agriculture and Markets.
— End of report —
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