- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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12/15/2015 | Inspection | Part I - No violations observed
Part II - One violation observed |
No violation noted during this evaluation. | 11/17/2014 | 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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10/14/2014 | Inspection | |
No violation noted during this evaluation. | 04/24/2013 | Inspection | |
No violation noted during this evaluation. | 03/08/2012 | Inspection | |
No violation noted during this evaluation. | 02/04/2011 | Inspection | |
No violation noted during this evaluation. | 01/15/2010 | Inspection | |
No violation noted during this evaluation. | 02/11/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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01/26/2009 | Inspection | |
No violation noted during this evaluation. | 01/30/2008 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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01/15/2008 | Inspection | |
No violation noted during this evaluation. | 01/29/2007 | Inspection | |
No violation noted during this evaluation. | 02/14/2006 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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01/31/2006 | Inspection | 6A - Observed urn of cream of mushroom soup for service at 117 -119 dF. According to food worker last temperature taken at 11:30 and soup was 150 dF. Manger noted circuti breaker tripped. Soup rapidly reheated to 165 dF and returned to service during the inspection. |
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