- 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)
|
10/14/2015 | Inspection | Part I - No violations observed
Part II - Item 8A sited
Dicussed monitoring of cream cheese at bagel station. |
No violation noted during this evaluation. | 03/25/2015 | Inspection | |
No violation noted during this evaluation. | 10/21/2014 | Inspection | |
No violation noted during this evaluation. | 04/15/2014 | 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.
|
04/03/2014 | Inspection | |
No violation noted during this evaluation. | 10/04/2013 | Inspection | |
No violation noted during this evaluation. | 04/05/2013 | Inspection | |
No violation noted during this evaluation. | 10/24/2012 | Inspection | |
No violation noted during this evaluation. | 03/19/2012 | Inspection | |
No violation noted during this evaluation. | 10/28/2011 | Inspection | |
No violation noted during this evaluation. | 05/11/2011 | Inspection | |
No violation noted during this evaluation. | 11/30/2010 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
11/10/2010 | Inspection | |
No violation noted during this evaluation. | 05/05/2010 | Inspection | |
No violation noted during this evaluation. | 11/04/2009 | Inspection | |
No violation noted during this evaluation. | 02/18/2009 | Inspection | |
No violation noted during this evaluation. | 10/21/2008 | Inspection | |
No violation noted during this evaluation. | 04/09/2008 | Inspection | |
No violation noted during this evaluation. | 10/31/2007 | Inspection | |
No violation noted during this evaluation. | 05/10/2007 | Re-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.
|
05/02/2007 | Inspection | |
No violation noted during this evaluation. | 09/26/2006 | Re-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.
|
09/11/2006 | Inspection | |
No violation noted during this evaluation. | 04/24/2006 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
04/03/2006 | Inspection | |
No violation noted during this evaluation. | 12/02/2005 | 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.
|
11/07/2005 | Inspection | Observed approximately one quart of blueberry and one quart strawberry yogart at 55 - 60 dF on breakfast cold ervice line. Food worker stated yogart had been out for service about 1 hour and 45 minutes. Yogart voluntarily discarded during the inspection. |
Restaurant representatives - add corrected or new information about Ic - Terrace Dining Hall, 1101 Terrace Dining Hall, Ithaca, NY 14850 »