Cu - Trillium, Kennedy Hall, Ithaca, NY 14853 - College Food Service inspection findings and violations

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Business Info

Restaurant name: CU - TRILLIUM
Address: Kennedy Hall, Ithaca, NY 14853
County: Tompkins
Local health department: Tompkins County
Restaurant type: College Food Service
Total inspections: 33
Last inspection: 01/27/2016
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 01/27/2016InspectionNo Part I Critical Item Violations No Part II Blue Item Violations Note: Discussed storage of smoked salmon at 38 degrees F or colder.
No violation noted during this evaluation. 07/21/2015Inspection
No violation noted during this evaluation. 07/21/2015Inspection
No violation noted during this evaluation. 03/05/2015Inspection
No violation noted during this evaluation. 07/30/2014Inspection
No violation noted during this evaluation. 07/30/2014Inspection
No violation noted during this evaluation. 04/08/2014Inspection
No violation noted during this evaluation. 08/01/2013Inspection
No violation noted during this evaluation. 08/01/2013Inspection
No violation noted during this evaluation. 02/22/2013Inspection
No violation noted during this evaluation. 09/14/2012Inspection
No violation noted during this evaluation. 03/07/2012Inspection
No violation noted during this evaluation. 11/01/2011Inspection
No violation noted during this evaluation. 04/11/2011Inspection
No violation noted during this evaluation. 11/09/2010Inspection
No violation noted during this evaluation. 05/10/2010Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • 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.
 04/22/2010Inspection
No violation noted during this evaluation. 09/10/2009Inspection
No violation noted during this evaluation. 02/26/2009Re-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.
 02/11/2009Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 10/06/2008Inspection
No violation noted during this evaluation. 04/23/2008Re-Inspection
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  • 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.
 04/03/2008Inspection
No violation noted during this evaluation. 10/17/2007Re-Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • 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: 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.
 09/25/2007Inspection
No violation noted during this evaluation. 05/08/2007Re-Inspection
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • In use food dispensing utensils improperly stored
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 04/25/2007Inspection
No violation noted during this evaluation. 09/28/2006Re-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.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 09/13/2006Inspection
No violation noted during this evaluation. 04/26/2006Re-Inspection
  • Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
 04/12/2006Inspection
No violation noted during this evaluation. 11/29/2005Re-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.
 11/01/2005InspectionDessert cooler in Sprinkles area not holding potentially hazardous foods at or below 45 degrees F. 10 pieces of cheese cake observed at 55-56 degrees. The cheese cake was placed in the dessert cooler at 45 degrees less than 2 hours prior to the inspection. The cheese cake was moved to an adequately functioning cooler and a repair person was notified during the inspection. No other potentially hazardous foods were in the cooler at the time of the inspection.

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