January 2011
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:
Arby’s Roast Beef, V-Lansing
Burger King #12983, T-Ithaca
CU Goldie’s Café, C-Ithaca
Café Dewitt, C-Ithaca
Corners Deli, V-Cayuga Heights
Domino’s Pizza, C-Ithaca
Easy Wok, V-Lansing
Farrell’s Bar & Grill, V-Groton
Friendly’s Elmira Road, C-Ithaca
Friendly’s Ithaca Mall, V-Lansing
Friendly’s Triphammer Road, V-Lansing
Groton Elementary School, V-Groton
Groton Middle High School, V-Groton
Ithaca Housing Authority, C-Ithaca
Ling Ling Garden, T-Ithaca
Moosewood Restaurant, C-Ithaca
Ned’s Pizza, V-Cayuga Heights
New York Garden Chinese Restaurant, V-Groton
Northstar House, C-Ithaca
Owl Café, C-Ithaca
Sammy’s Italian Buffet & Grill, C-Ithaca
Sarah’s Patisserie, V-Cayuga Heights
Subway #29252, V-Lansing
Waffle Frolic, C-Ithaca
No critical violations were found
at the following Temporary establishments:
No critical violations during re-inspections at the following establishments:
Borg Warner Bldg. #2, T-Lansing
Park Grill Café & Catering, V-Lansing
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
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:
Borg Warner Building #2, T-Lansing
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Cooked chicken was observed at 65-68ºF. 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 hamburgers wee observed at 115-125ºF. The product was rapidly re-heated to 165ºF prior to return to service.
A re-inspection was satisfactory.
Dryden Community Center Café, V-Dryden
Accurate thermometers were not available at the time of the inspection to evaluate potentially hazardous foods. Two metal stem probe thermometers in the facility were measuring 15-30ºF off when compared to the Health Department thermocouple. The thermometers were calibrated during the inspection.
A re-inspection was not conducted prior to submission of this report.
Time to Eat Family Restaurant, V-Dryden
Cooked or prepared foods were subject to cross-contamination form raw foods. Fresh shell eggs and raw hamburger were observed stored above lettuce and cooked bacon for customer service. The refrigerated storage was rearranged during the inspection.
Accurate thermometers were not available at the time of the inspection to evaluate potentially hazardous foods. No probe thermometer was in the facility at the time of the inspection.
A re-inspection was not conducted prior to submission of this report.
Park Grill Café & Catering, V-Lansing
Accurate thermometers were not available to evaluate potentially hazardous foods. The probe thermometer in the facility at the time of the inspection measured 10 degrees lower than the health department calibrated thermocouple. The facility thermometer was calibrated during the inspection.
Potentially hazardous foods such as salads prepared from macaroni or potatoes were not prepared with pre-chilled ingredients. Potato salad was observed at 59-70ºF. It was determined through interview that the food worker did not properly chill the potatoes prior to making the salad. The product was placed in a freezer for rapid chilling prior to return to service.
A re-inspection was satisfactory.
State Diner, C-Ithaca
Cooked or prepared foods were subject to cross-contamination form raw foods. Raw sausage patties were observed stored above coleslaw and fresh shell eggs observed stored next to tomatoes for customer service.
A re-inspection was not conducted prior to submission of this report.
Tamarind Ithaca Mall, V-Lansing
Potentially hazardous foods were not kept at or above 140ºF. Tofu, chicken, and fish were observed at 120-135ºF. 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.
Pre-Operational Activities:
Plans | Permits | Temporary Permits | Pre-Op Inspections
Plans Were Approved for the following facilities:
Permits Were Issued for the following facilities:
Joe’s Carry Out & Delivery, C-Ithaca
Temporary Permits were Issued for the following operations:
Temporary Food Service Permits are issued for single events at one location.
Groton Winterfest, V-Groton:
Village of Groton
Ithaca Chili Cookoff, C-Ithaca:
Cayuga Medical Center
Cayuga Nature Center
Other:
DAP Family & Children’s Service Annual Spaghetti Dinner, C-Ithaca
Newfield Lioness Chicken & Biscuit Dinner, T-Newfield
Newfield Lions Club Spaghetti Dinner, T-Newfield
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:
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.
— End of report —
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