No violation noted during this evaluation. | 12/28/2015 | Re-Inspection | Re-inspection of item 5E from inspection on 12/14/2015. Corrected. Temperature controlled foods in sandwich unit were holding 45 degrees F and colder. |
- 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.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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12/14/2015 | Inspection | Part I Critical Item Violation 5E
Part II Blue Item Violation 10A
Re-inspection to be conducted |
No violation noted during this evaluation. | 04/07/2015 | Inspection | |
No violation noted during this evaluation. | 12/10/2014 | Inspection | |
No violation noted during this evaluation. | 08/14/2014 | Inspection | |
No violation noted during this evaluation. | 11/25/2013 | 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: 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.
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11/07/2013 | Inspection | |
No violation noted during this evaluation. | 04/09/2013 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Improper thawing procedures used
- 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
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03/12/2013 | Inspection | |
No violation noted during this evaluation. | 12/04/2012 | 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.
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09/12/2012 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- 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.
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08/28/2012 | Inspection | |
No violation noted during this evaluation. | 01/24/2012 | Inspection | |
No violation noted during this evaluation. | 06/29/2011 | Inspection | |
No violation noted during this evaluation. | 02/23/2011 | Inspection | |
No violation noted during this evaluation. | 12/01/2010 | 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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09/13/2010 | 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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08/30/2010 | Inspection | |
No violation noted during this evaluation. | 04/16/2010 | 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.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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03/31/2010 | Inspection | |
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