No violation noted during this evaluation. | 09/24/2015 | Inspection | No Part I Critical Item Violations
No Part II Blue Item Violations |
No violation noted during this evaluation. | 09/26/2014 | Inspection | |
No violation noted during this evaluation. | 04/03/2013 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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03/08/2013 | Inspection | |
No violation noted during this evaluation. | 10/15/2012 | Inspection | |
No violation noted during this evaluation. | 11/09/2010 | 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.
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10/21/2010 | Inspection | |
No violation noted during this evaluation. | 09/23/2009 | Inspection | |
No violation noted during this evaluation. | 12/03/2008 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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11/13/2008 | Inspection | |
No violation noted during this evaluation. | 10/17/2006 | 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.
- 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.
- In use food dispensing utensils improperly stored
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10/02/2006 | Inspection | |
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