Country Inn And Suites, 1100 Danby Road, Ithaca, NY 14850 - Restaurant inspection findings and violations

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Business Info

Restaurant name: COUNTRY INN AND SUITES
Address: 1100 Danby Road, Ithaca, NY 14850
County: Tompkins
Local health department: Tompkins County
Restaurant type: Restaurant
Total inspections: 17
Last inspection: 03/01/2016
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Inspection findings

Inspection date

Type

Comments
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 03/01/2016Re-InspectionRe-Inspection of item 6A from Inspection on 2/02/2016. Violation 6A: Aproximately two quarts of scrambled eggs in chafing pan at 119 degrees F. Temperatures had not been taken before eggs were placed in unit. Approximately two pounds link sausage in chafing pan at 135 to 138 degrees F. Foods had been out less than two hours and were rapidly reheated to 165 degrees F. Part II Blue Item Violation 12E Failure of re-inspection. BOH Action to follow.
  • 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)
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 02/02/2016InspectionPart 1 - 1 violation Part 2 - 1 violation Observed staff prepare fresh omellette by heating to 165F in microwave and placed into service in chafing pan. Other items in chafing pan were being held at 140F. Discussed housing PHF's together in one chafing pan, and non-phf's (such as smoked bacon) in second chafing pan. Discussed proper cold holding storage (single stacked or fitted containers with tight fitting, impervious lids) to prevent contamination of food during storage.
No violation noted during this evaluation. 11/24/2015InspectionPart I - No violations Part II - No violations Staff appropriately uses rapid read digital probe thermometer to check chafing dish food temperatures. This is the proper thermometer to use for this purpose.
No violation noted during this evaluation. 12/19/2014Re-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.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 09/09/2014Re-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.
 07/22/2014Inspection
No violation noted during this evaluation. 12/11/2013Re-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.
 11/19/2013Inspection
  • In use food dispensing utensils improperly stored
 03/02/2012Inspection
No violation noted during this evaluation. 10/21/2011Re-Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 09/26/2011Inspection
No violation noted during this evaluation. 12/09/2010Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 09/17/2010Re-Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Improper use and storage of clean, sanitized equipment and utensils
 09/02/2010Inspection
No violation noted during this evaluation. 07/07/2009Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 12/05/2008Inspection
No violation noted during this evaluation. 05/21/2008Inspection

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