No violation noted during this evaluation. | 10/09/2015 | Re-Inspection | Re-inspection of item 7E from inspection on 9/09/2015. Corrected: All hot held foods cooked to temperature and held at or above 140 degrees F. |
No violation noted during this evaluation. | 09/09/2015 | Inspection | No Part I Critical Item Violations
No Part II Blue Item Violations |
- Critical: Other potentially hazardous foods requiring cooking are not heated to 140oF or above.
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09/09/2015 | Inspection | Part I Critical Item Violation 7E
No Part II Blue Item Violations
Re-Inspection in 2-3 weeks |
No violation noted during this evaluation. | 04/16/2015 | Re-Inspection | |
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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03/20/2015 | Inspection | |
No violation noted during this evaluation. | 10/30/2014 | Inspection | |
No violation noted during this evaluation. | 06/24/2014 | Inspection | |
No violation noted during this evaluation. | 06/24/2014 | Inspection | |
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