No violation noted during this evaluation. | 10/26/2015 | Inspection | Part I - No violations observed
Part II - No violations observed |
No violation noted during this evaluation. | 04/23/2015 | Inspection | |
No violation noted during this evaluation. | 11/05/2014 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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04/22/2014 | Inspection | |
No violation noted during this evaluation. | 10/01/2013 | Inspection | |
- Non food contact surfaces of equipment not clean
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03/27/2013 | Inspection | |
No violation noted during this evaluation. | 10/12/2012 | Inspection | |
No violation noted during this evaluation. | 11/02/2011 | Inspection | |
No violation noted during this evaluation. | 09/21/2010 | Inspection | |
No violation noted during this evaluation. | 11/19/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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10/28/2009 | Inspection | |
No violation noted during this evaluation. | 09/29/2008 | Inspection | |
No violation noted during this evaluation. | 11/20/2007 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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11/05/2007 | Inspection | |
No violation noted during this evaluation. | 11/08/2006 | 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.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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10/19/2006 | Inspection | |
No violation noted during this evaluation. | 10/21/2005 | 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.
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10/04/2005 | Inspection | Twenty sandwiches (turkey, tuna chicken salad) were observed in a cold holding unit for customer service at 53 degrees F. It was determined through interview with the manager that the sandwiches were placed in the unit for service at 11 a.m. and the lunch period ends at 12:30 p.m. The remainder of the sandwiches were served and none were left for discard at 12:30 p.m.
Sandwiches in holding cooler prior to placement out for service were 43 degrees F. |
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