No violation noted during this evaluation. | 11/18/2015 | Inspection | |
No violation noted during this evaluation. | 05/11/2015 | Inspection | |
No violation noted during this evaluation. | 12/08/2014 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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11/12/2014 | Inspection | |
No violation noted during this evaluation. | 07/30/2014 | 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.
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07/09/2014 | 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)
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09/18/2013 | Inspection | |
No violation noted during this evaluation. | 05/22/2013 | Inspection | |
No violation noted during this evaluation. | 10/18/2012 | Inspection | |
No violation noted during this evaluation. | 04/19/2012 | Inspection | |
No violation noted during this evaluation. | 11/16/2011 | Inspection | |
No violation noted during this evaluation. | 04/07/2011 | Inspection | |
No violation noted during this evaluation. | 11/17/2010 | Inspection | |
No violation noted during this evaluation. | 08/12/2010 | Inspection | |
No violation noted during this evaluation. | 10/08/2009 | Inspection | |
No violation noted during this evaluation. | 03/17/2009 | Inspection | |
No violation noted during this evaluation. | 11/05/2008 | Inspection | |
No violation noted during this evaluation. | 06/05/2008 | Inspection | |
No violation noted during this evaluation. | 11/20/2007 | Inspection | |
No violation noted during this evaluation. | 06/14/2007 | Inspection | |
No violation noted during this evaluation. | 12/06/2006 | Inspection | |
No violation noted during this evaluation. | 03/28/2006 | Inspection | |
No violation noted during this evaluation. | 11/29/2005 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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11/03/2005 | Inspection | Approximately 10 pounds of cooked mashed potatoes observed at 106-137 degrees F in a hot holding unit. The cooked potatoes were piled way above the edge of the hot holding pan. The top portion of the product measured 106 degrees F and the sides and bottom of the product measured 137 degrees F. The potatoes were in the holding unit less than 2 hours and were rapidly reheated to 165F prior to return to service. |
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