Futai Buffet, 401 Elmira Road, Ithaca, NY 14850 - Restaurant inspection findings and violations

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Business Info

Restaurant name: FUTAI BUFFET
Address: 401 Elmira Road, Ithaca, NY 14850
County: Tompkins
Local health department: Tompkins County
Restaurant type: Restaurant
Total inspections: 17
Last inspection: 02/17/2016
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Inspection findings

Inspection date

Type

Comments
  • Non food contact surfaces of equipment not clean
 02/17/2016InspectionNo Part I Critical Item Violations Part II Blue Item Violation 11D - Two locations
No violation noted during this evaluation. 11/30/2015Re-InspectionPart I - Item 5E sited previously was corrected. No violations observed. Part II - No violations observed.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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.
  • Improper thawing procedures used
 10/27/2015InspectionPart I Critical Item Violation 5E Part II Blue Item Violations 8F and 15A Re-inspection in 2-3 weeks
  • Non food contact surfaces of equipment not clean
 05/28/2015Re-Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 05/05/2015Inspection
No violation noted during this evaluation. 11/25/2014Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Improper thawing procedures used
 11/06/2014Inspection
No violation noted during this evaluation. 05/27/2014Re-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.
 04/25/2014Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 11/06/2013Inspection
No violation noted during this evaluation. 05/29/2013Re-Inspection
  • 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.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Non food contact surfaces of equipment not clean
 05/15/2013Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 11/05/2012Inspection
  • 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)
  • Non food contact surfaces of equipment not clean
 03/12/2012Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Non food contact surfaces of equipment not clean
 01/31/2011Inspection
No violation noted during this evaluation. 11/02/2010Re-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.
 10/15/2010Inspection

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