No violation noted during this evaluation. | 01/26/2016 | Inspection | part 1 no violations
part 2 no violations
Discussed PHF's with staff on line, sick worker policy |
No violation noted during this evaluation. | 01/23/2015 | Inspection | |
No violation noted during this evaluation. | 02/18/2014 | Inspection | |
No violation noted during this evaluation. | 02/07/2013 | Inspection | |
No violation noted during this evaluation. | 01/25/2012 | Inspection | |
No violation noted during this evaluation. | 03/22/2011 | Inspection | |
No violation noted during this evaluation. | 04/28/2010 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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04/08/2010 | Inspection | |
No violation noted during this evaluation. | 05/27/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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05/14/2009 | Re-Inspection | |
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
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04/28/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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04/14/2009 | Inspection | |
No violation noted during this evaluation. | 03/10/2008 | Inspection | |
- Improper storage of cleaning equipment, linens, laundry unacceptable
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04/11/2007 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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03/14/2006 | Inspection | |
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