No violation noted during this evaluation. | 10/20/2015 | Inspection | Part I - No violations observed
Part II - No violations observed |
No violation noted during this evaluation. | 04/13/2015 | Inspection | |
No violation noted during this evaluation. | 10/10/2014 | Inspection | |
No violation noted during this evaluation. | 04/10/2014 | Inspection | |
No violation noted during this evaluation. | 11/07/2013 | Inspection | |
No violation noted during this evaluation. | 03/06/2013 | Inspection | |
No violation noted during this evaluation. | 10/05/2012 | Inspection | |
No violation noted during this evaluation. | 05/03/2012 | 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.
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04/16/2012 | Inspection | |
No violation noted during this evaluation. | 11/17/2011 | Inspection | |
No violation noted during this evaluation. | 04/29/2011 | Inspection | |
No violation noted during this evaluation. | 10/06/2010 | Inspection | |
No violation noted during this evaluation. | 05/04/2010 | Inspection | |
No violation noted during this evaluation. | 09/29/2009 | Inspection | |
No violation noted during this evaluation. | 03/31/2009 | 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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03/11/2009 | Inspection | |
No violation noted during this evaluation. | 09/11/2008 | Inspection | |
No violation noted during this evaluation. | 04/15/2008 | 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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03/24/2008 | Inspection | |
No violation noted during this evaluation. | 09/18/2007 | Inspection | |
No violation noted during this evaluation. | 04/06/2007 | Inspection | |
No violation noted during this evaluation. | 04/18/2006 | 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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04/04/2006 | Inspection | |
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