No violation noted during this evaluation. | 03/02/2016 | Inspection | No Part I Critical Item Violations
No Part II Blue Item Violations |
No violation noted during this evaluation. | 11/04/2015 | Inspection | No Part I Critical Item Violations
No Part II Blue Item Violations |
No violation noted during this evaluation. | 02/19/2015 | Inspection | |
No violation noted during this evaluation. | 09/25/2014 | 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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09/09/2014 | Inspection | |
No violation noted during this evaluation. | 04/14/2014 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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09/12/2013 | Inspection | |
No violation noted during this evaluation. | 03/26/2013 | Inspection | |
No violation noted during this evaluation. | 09/25/2012 | Inspection | |
No violation noted during this evaluation. | 04/09/2012 | Inspection | |
No violation noted during this evaluation. | 10/17/2011 | Inspection | |
- In use food dispensing utensils improperly stored
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04/11/2011 | Inspection | |
No violation noted during this evaluation. | 09/23/2010 | Inspection | |
No violation noted during this evaluation. | 04/09/2010 | Inspection | |
No violation noted during this evaluation. | 09/02/2009 | Inspection | |
No violation noted during this evaluation. | 02/17/2009 | Inspection | |
No violation noted during this evaluation. | 09/18/2008 | 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.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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09/04/2008 | Inspection | |
No violation noted during this evaluation. | 04/15/2008 | Re-Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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03/26/2008 | Inspection | |
No violation noted during this evaluation. | 09/20/2007 | 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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09/06/2007 | Inspection | |
No violation noted during this evaluation. | 04/02/2007 | Inspection | |
No violation noted during this evaluation. | 10/02/2006 | Inspection | |
No violation noted during this evaluation. | 04/17/2006 | Inspection | |
No violation noted during this evaluation. | 10/19/2005 | Inspection | |
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