November 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:
A-1 Pizzeria, T-Dryden
Bandwagon Brew Pub, C-Ithaca
Bella Pizza, C-Ithaca
BOCES Darwin Smith, T-Ithaca
BOCES The Horizon Café, T-Ithaca
CU Big Red Barn, C-Ithaca
CU Café at Annabel Taylor, C-Ithaca
CU Cook House, C-Ithaca
CU Duffield Hall Café, C-Ithaca
CU Martha’s, C-Ithaca
CU North Star, C-Ithaca
CU Robert Purcell Dining, C-Ithaca
CU Sage Dining, C-Ithaca
CU Trillium, C-Ithaca
Celebrations Banquet Facility, T-Caroline
Country Club of Ithaca, T-Ithaca
Culture Shock, C-Ithaca
Dryden Hotel, V-Dryden
Dryden Queen Diner, V-Dryden
Fine line Bistro, C-Ithaca
First Presbyterian Church, C-Ithaca
IC Business School Kiosk, T-Ithaca
IC Terrace Dining, T-Ithaca
IC Tower Club, T-Ithaca
ICSD Beverly J Martin Elementary School, C-Ithaca
ICSD Boynton Middle School, C-Ithaca
ICSD Caroline Elementary School, T-Caroline
ICSD Enfield Elementary School, T-Enfield
ICSD Ithaca High School, C-Ithaca
John Thomas Steakhouse, T-Ithaca
Kalzonies, C-Ithaca
Mandible Café, C-Ithaca
Manos Diner, C-Ithaca
McDonald’s North Street, V-Dryden
Mercato Bar & Kitchen, C-Ithaca
Mia Restaurant, C-Ithaca
Miyake, C-Ithaca
Moonshadow Tavern, C-Ithaca
Napoli Pizzeria, C-Ithaca
New Delhi Diamond’s, C-Ithaca
New Roots Charter School, C-Ithaca School, C-Ithaca
Nines, C-Ithaca
Northeast Pizza & Beer Company, V-Lansing
Potala Café, C-Ithaca
The Rink, T-Lansing
Rogues Harbor Steak & Ale, T-Lansing
Ron Don’s Village Pub, V-Trumansburg
Rose’s Home Dish, Throughout Tompkins County
Royal Court Restaurant, C-Ithaca
Royal Palm Tavern, C-Ithaca
Sahara, C-Ithaca
Saigon Kitchen, C-Ithaca
Silky Jones, C-Ithaca
Stella’s Barn Restaurant, T-Newfield
TST BOCES Snack Shack, T-Ithaca
Vietnam/Hai Hong, C-Ithaca
Waffle Frolic, C-Ithaca
Women’s Community Building, C-Ithaca
No critical violations were found
at the following Temporary establishments:
No critical violations during re-inspections at the following establishments:
Applebee’s Neighborhood Bar & Grill, V-Lansing
Big Rob’s, C-Ithaca
CU 104 West, C-Ithaca
CU Temple of Zeus, C-Ithaca
CU Willard Straight Dining, C-Ithaca
IC Towers Dining, T-Ithaca
Joe’s Restaurant, C-Ithaca
Taste of Thai, C-Ithaca
Taste of Thai Express, C-Ithaca
Tim Horton’s, C-Ithaca
Tompkins Cortland Community College, T-Dryden
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:
Foodnet Central Kitchen, V-Lansing
Ithaca Yacht Club, T-Ulysses
Little Thai House, C-Ithaca
Samurai Japanese Restaurant, C-Ithaca
Sushi O Sake Japanese Restaurant, C-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:
Wendy’s #1-005 (Re-Inspection), C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Sliced tomatoes were observed at 52-54ºF. The product was rapidly chilled to 45ºF or below prior to return to service.
Board of action will follow.
Tompkins Cortland Community College, T-Dryden
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Pasta salad, artichoke tomato salad, and three bean salad were observed at 50-53ºF. 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. Cooked hamburgers were observed at 120ºF. The product was discarded during the inspection.
A re-inspection was satisfactory.
CU Willard Straight Dining, C-Ithaca
Potentially hazardous foods were not stored under refrigeration. Rice noodles and Thai noodles were observed at 57-118ºF on a counter. The products were rapidly chilled to 45ºF or below prior to return to service.
A re-inspection was satisfactory.
Imperial Kitchen Buffet, V-Lansing
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Fried shrimp and tofu were observed at 51-54ºF. The shrimp discarded in accordance with Technical Reference CEHFP 854 during the inspection. The tofu was placed in the cooler for rapid chilling to 45ºF prior to return to service.
Enough refrigerated storage was not properly maintained. Dumplings were observed in a cooler at 61ºF. The product was discarded in accordance with Technical Reference CEHFP 854 during the inspection.
Toxic chemicals were improperly stored so that food contamination could occur. Raid insect spray was observed stored by a grill.
A re-inspection was unsatisfactory for a different violation. Another re-inspection will be conducted.
Imperial Kitchen, V-Lansing
Potentially hazardous foods were not stored under refrigeration. A bus pan of pork cuts was observed on the floor under a counter at 51-52ºF. 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.
Tim Horton’s, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Sliced tomatoes were observed at 50-53ºF. 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. Macaroni and cheese and cream of tomato soup were observed at 118-138ºF. The products were discarded during the inspection in accordance with Technical reference CEHFP 854.
A re-inspection was satisfactory.
Taste of Thai Express, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Mussels were observed at 51-53ºF. The product was rapidly re-heated to 165ºF prior to return to service.
Potentially hazardous foods were not stored under refrigeration. Cooked tofu was observed at 70-80ºF on a counter. Taste of Thai Express staff discarded the product during the inspection.
Toxic chemicals were not labeled. A spray bottle of sanitizer was not labeled at the time of the inspection. The product was appropriately labeled during the inspection.
A re-inspection was satisfactory.
Applebee’s Neighborhood Bar & Grill, V-Lansing
Enough refrigerated storage was not properly maintained. Queso dip, shredded cheese, and bleu cheese were observed at 51-52ºF. The products were rapidly chilled to 45ºF or below prior to return to service.
A re-inspection was satisfactory.
Joe’s Restaurant, C-Ithaca
Potentially hazardous foods were not kept at or below 45ºF during cold holding. Cooked chicken was observed in a cooler at 48-50ºF during cold holding. The product was discarded during the inspection in accordance with Technical Reference CEHPF 854.
A re-inspection was satisfactory.
Mama Teresa Pizzeria, C-Ithaca
Potentially hazardous foods were not cooled by an approved method. A five gallon bucket of cooked chicken wings was observed at 52-53ºF. The product was placed in the bucket in the cooler the prior evening. The product was discarded during the inspection in accordance with Technical Reference CEHFP 854.
Potentially hazardous foods were not stored under refrigeration. Diced ham, cut tomatoes, and shredded mozzarella cheese were observed at 52-56ºF on a counter. Pizzas were observed on a counter at room temperature and timers had not been set for using time as a monitoring tool.
A re-inspection was not conducted prior to submission of this report.
Thai Cuisine, C-Ithaca
Accurate thermometers were not available to monitor potentially hazardous foods. No probe thermometer was observed in the facility at the time of the inspection.
Potentially hazardous foods were not stored under refrigeration. Bean sprouts were observed on a counter at 61ºF. 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.
Pre-Operational Activities:
Plans | Permits | Temporary Permits | Pre-Op Inspections
Plans Were Approved for the following facilities:
Permits Were Issued for the following facilities:
Cornell Cooperative Extension of Tompkins County, C-Ithaca
Temporary Permits were Issued for the following operations:
Temporary Food Service Permits are issued for single events at one location.
Trumansburg Winter Festival, V-Trumansburg:
Trumansburg High School Model UN
Trumansburg Lions Club
Other:
Japan United States Association Sushi Night 2011, C-Ithaca
Newfield Lioness Club Holiday Craft Fair, T-Newfield
TST New Visions FFA Craft Fair, V-Dryden
Teets & Son Scrap Metal Recycling Pig Roast Open House, T-Enfield
Triphammer Market Place, V-Lansing
Trumansburg Rotary Club Chicken BBQ, V-Lansing
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:
Cornell Cooperative Extension of Tompkins County, C-Ithaca
Other:
The Food Protection Program received and investigated four complaints related to issues and/or problems at permitted food service establishments.
— End of report —
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