Boatyard Grill, 525 Taughannock Boulevard, Ithaca, NY 14850 - Restaurant/Catering Operation inspection findings and violations

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Business Info

Restaurant name: BOATYARD GRILL
Address: 525 Taughannock Boulevard, Ithaca, NY 14850
County: Tompkins
Local health department: Tompkins County
Restaurant type: Restaurant/Catering Operation
Total inspections: 31
Last inspection: 12/16/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 12/16/2015InspectionPart1-No red critical violations observed Part2-No blue violations observed
No violation noted during this evaluation. 07/31/2015Re-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.
 07/08/2015Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 12/05/2014Inspection
  • 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)
 06/06/2014Inspection
No violation noted during this evaluation. 11/06/2013Re-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.
 10/18/2013Inspection
No violation noted during this evaluation. 05/13/2013Re-InspectionItems 1H and 5E cited on 4/12/13 corrected.
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
 04/12/2013Inspection
No violation noted during this evaluation. 11/30/2012Inspection
No violation noted during this evaluation. 04/06/2012Re-Inspection
  • In use food dispensing utensils improperly stored
  • 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.
 03/16/2012Inspection
No violation noted during this evaluation. 08/26/2011Re-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.
 08/12/2011Inspection
No violation noted during this evaluation. 02/18/2011Inspection
No violation noted during this evaluation. 09/03/2010Inspection
No violation noted during this evaluation. 03/26/2010Inspection
No violation noted during this evaluation. 08/28/2009Re-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.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 08/07/2009Inspection
No violation noted during this evaluation. 03/06/2009Inspection
No violation noted during this evaluation. 08/29/2008Inspection
No violation noted during this evaluation. 02/15/2008Inspection
No violation noted during this evaluation. 09/28/2007Re-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.
 09/07/2007Re-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.
  • 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)
 08/24/2007Inspection
No violation noted during this evaluation. 04/18/2007Re-Inspection
No violation noted during this evaluation. 03/30/2007Inspection
No violation noted during this evaluation. 09/08/2006Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 08/18/2006Inspection
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 03/10/2006Inspection
No violation noted during this evaluation. 10/14/2005Inspection

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