No violation noted during this evaluation. | 01/15/2016 | Inspection | No Part I Critical Item Violations
No Part II Blue Item Violations |
No violation noted during this evaluation. | 07/10/2015 | Inspection | Notes: Remember to change out coffee creamer to keep temperature below 45 degrees f.
Sandwiches and other ready to eat foods are to be dispensed with gloves, tongs, wax paper to eliminate bare hand contact. |
No violation noted during this evaluation. | 01/27/2015 | Inspection | |
No violation noted during this evaluation. | 10/09/2014 | Inspection | |
No violation noted during this evaluation. | 02/11/2014 | Inspection | |
No violation noted during this evaluation. | 09/11/2013 | Inspection | |
No violation noted during this evaluation. | 02/14/2013 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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02/05/2013 | Inspection | |
No violation noted during this evaluation. | 08/07/2012 | Inspection | |
No violation noted during this evaluation. | 02/17/2012 | Inspection | |
No violation noted during this evaluation. | 08/23/2011 | Inspection | |
No violation noted during this evaluation. | 03/15/2011 | Inspection | |
No violation noted during this evaluation. | 11/17/2010 | 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.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Improper storage of cleaning equipment, linens, laundry unacceptable
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11/03/2010 | Inspection | |
No violation noted during this evaluation. | 04/30/2010 | Inspection | |
No violation noted during this evaluation. | 12/02/2009 | Inspection | |
No violation noted during this evaluation. | 08/05/2009 | Inspection | |
No violation noted during this evaluation. | 09/11/2008 | 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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08/27/2008 | Inspection | |
No violation noted during this evaluation. | 09/13/2007 | Inspection | |
No violation noted during this evaluation. | 09/19/2006 | Inspection | |
No violation noted during this evaluation. | 10/12/2005 | Inspection | |
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