The Rose, V-Lansing
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Mashed potatoes, ravioli, and penne pasta were observed at 120-138ºF for customer service. The products were rapidly re-heated to 165ºF prior to return to service.
A re-inspection was satisfactory.
Subway-Buttermilk Falls (Re-inspection), C-Ithaca
Enough refrigerated storage equipment was not properly maintained so that potentially hazardous foods were held at or above 140ºF during hot holding. A burned out element was observed at the time of the inspection. Soup was observed at 112ºF. The product was discarded in accordance with Technical Reference CEHFP 854.
A second re-inspection was satisfactory.
Napoli Pizzeria, C-Ithaca
Accurate thermometers were not available at the time of the inspection. A probe thermometer in the facility at the time of the inspection measured 20ºF lower than the Health Department calibrated thermocouple. The thermometer was calibrated during the inspection.
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Cooked chicken wings were observed at 90-100ºF. The facility voluntarily discarded the product during the inspection.
A re-inspection was satisfactory.
Southside Community Center Summer Feed Site, C-Ithaca
Potentially hazardous foods were not kept at or above 140ºF during hot holding. Riblets were observed at 110-125ºF. The product was discarded in accordance with Technical Reference CEHFP 854.
A re-inspection was unsatisfactory.
Rascal’s, T-Ulysses
Cooked or prepared foods were subject to cross-contamination from raw foods. Fresh shell eggs were observed stored over celery, tomatoes, and cucumbers. The storage was re-arranged during the inspection.
Enough refrigerated storage was not properly maintained so that potentially hazardous foods were kept at or below 45ºF during cold holding. Cheese, chopped meat, and tomato sauce were observed at 67ºF. The products were discarded in accordance with Technical Reference CEHFP 854. A repair person was called during the inspection.
A re-inspection was not conducted prior to submission of this report.
Ithaca Ramada Inn, V-Lansing
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Various cheeses were observed at 49-60ºF. The products were placed in a freezer for rapid chilling to 45ºF or below prior to return to service.
A re-inspection was not conducted prior to submission of this report.
4H Overlook Summer Feed Site, T-Dryden
Accurate thermometers were not available at the time of the inspection. The staff was advised to obtain an accurately scaled metal stem probe thermometer to evaluate potentially hazardous foods.
Potentially hazardous foods were not stored under refrigeration. Milk and turkey sandwiches were observed at 52-54ºF. The products were discarded during the inspection in accordance with Technical Reference CEHFP 854.
A re-inspection was not conducted prior to submission of this report.
Kelly’s Dockside Cafe, C-Ithaca
Enough refrigerated storage equipment was not properly maintained or operated so that potentially hazardous foods were stored at 45ºF or below. Sandwich unit held potentially hazardous foods at 53-60ºF. Sliced cheeses, diced ham, tuna, and chicken were observed at 53-60ºF. The products were discarded during the inspection in accordance with Technical Reference CEHFP 854.
The walk-in cooler was observed holding foods at 52-53ºF. The unit had been unplugged to defrost the compressor and the operator forgot to restart the unit. Cooked potatoes and shredded cheeses were observed at 52-53ºF. The products were discarded during the inspection in accordance with Technical Reference CEHFP 854
Food workers did not use proper gloves/utensils to eliminate bare hand contact with cooked or prepared foods. A food worker was observed handling lettuce, tomatoes, and buns with bare hands. The products were discarded during the inspection.
A re-inspection was not conducted prior to submission of this report.
Groton School Summer Feed Site, T-Groton
Potentially hazardous foods were not stored under refrigeration. Milk was observed in a crate at 52ºF. The product was served immediately.
A re-inspection was not conducted prior to submission of this report.
Imperial Kitchen, V-Lansing
Toxic Chemicals were improperly stored. Cough medicine and vitamins were observed in a cooler. The medications were removed during the inspection.
Enough refrigerated storage equipment was not maintained so that potentially hazardous foods were at 45ºF or below during cold holding. Cantaloupe and rice pudding were observed at 53ºF. The products were discarded during the inspection in accordance with Technical Reference CEHFP 854. Chicken, coconut shrimp, and honey chicken were observed in a second cooler at 54-60ºF. The products were placed in a cooler for rapid chilling to 45ºF or below prior to return to service.
A re-inspection was not conducted prior to submission of this report.
Iriquois Kitchen at Fingerlakes Grassroots Festival (Temporary Food Service), T-Ulysses
Inadequate facilities were available to maintain food temperature. The refrigerated unit was holding sour cream, chopped tomatoes, and shredded cheese were observed at 54ºF. The products were discarded during the inspection in accordance with Technical Reference CEHFP 854.
A re-inspection was satisfactory.
Stonecat Café at Fingerlakes Grassroots Festival (Temporary Food Service), T-Ulysses
Inadequate facilities were available to maintain food temperature. The refrigerated unit was holding eggs and sausage at 55ºF. The products were discarded during the inspection in accordance with Technical Reference CEHFP 854.
Potentially hazardous foods were at improper temperatures between 45ºf and 140ºF. Catfish was observed in a cambro unit at 54ºF. The product was discarded during the inspection in accordance with Technical Reference CEHFP 854.
A re-inspection was satisfactory.
Blue Moon Café Campsite Concessions at Fingerlakes Grassroots Festival (Temporary Food Service), T-Ulysses
Accurate thermometers were not available at the time of the inspection. No metal stem probe thermometer was available at the time of the inspection to evaluate potentially hazardous foods.
A re-inspection was satisfactory.
Travelers Kitchen at Fingerlakes Grassroots Festival (Temporary Food Service), T-Ulysses
Potentially hazardous foods were at improper temperatures between 45ºF and 140ºF. Sour cream was observed at 54-60ºF. The product was rapidly chilled to 45ºF or below prior to return to service.
A re-inspection was satisfactory.
FLGF Hospitality at Fingerlakes Grassroots Festival (Temporary Food Service), T-Ulysses
Potentially hazardous foods were at improper temperatures between 45ºF and 140ºF. Pasta salad was observed at 64ºF. The product was rapidly chilled to 45ºF or below prior to return to service.
A re-inspection was satisfactory.
Lao Village at Fingerlakes Grassroots Festival (Temporary Food Service), T-Ulysses
Potentially hazardous foods were at improper temperatures between 45ºF and 140ºF. Spring rolls and pork were observed at 68ºF. The products were rapidly chilled to 45ºF or below prior to return to service.
A re-inspection was satisfactory.
Kyushu Japanese Restaurant, V-Lansing
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Fresh shell eggs were observed at 53-60ºF. 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 prior to submission of this report.
Viva Taqueria & Cantina, C-Ithaca
Enough refrigerated storage was not properly maintained so that potentially hazardous foods were maintained at 45ºF or below. Cheese, sour cream, and milk were observed at 53-55ºF. The products were discarded during the inspection by the facility and a repair-person called.
A re-inspection was not conducted prior to submission of this report.
Ithaca Ale House, C-Ithaca
Potentially hazardous foods were not cooled by an approved method. Turkey breast and roast beef were observed at 49-106ºF. The roast beef was in the cooler over night. The turkey was approximately eight pounds. Both products were discarded during the inspection in accordance with Technical Reference CEHFP 854.
A re-inspection was not conducted prior to submission of this report.
4H West Village Summer Feed Site, C-Ithaca
Potentially hazardous hot foods were not kept at or above 140ºF during hot holding. Cooked hamburgers were observed at 120ººF. 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.
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