- Non food contact surfaces of equipment not clean
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11/03/2015 | Inspection | Part I - No violations observed
part II - One violation observed
Discussed prep cooler by handwash sinks -temperatures ranging from 45-46*F |
No violation noted during this evaluation. | 06/02/2015 | Inspection | |
No violation noted during this evaluation. | 11/03/2014 | Inspection | |
No violation noted during this evaluation. | 06/03/2014 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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05/21/2014 | Inspection | |
- Non food contact surfaces of equipment not clean
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10/28/2013 | Inspection | |
- Non food contact surfaces of equipment not clean
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05/17/2013 | Inspection | |
- Non food contact surfaces of equipment not clean
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11/09/2012 | Inspection | |
No violation noted during this evaluation. | 06/08/2012 | Inspection | |
No violation noted during this evaluation. | 11/09/2011 | Inspection | |
No violation noted during this evaluation. | 04/12/2011 | Inspection | |
No violation noted during this evaluation. | 08/19/2010 | 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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07/29/2010 | Inspection | |
No violation noted during this evaluation. | 12/29/2009 | Inspection | |
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