Little Thai House, 202 Dryden Road, Ithaca, NY 14850 - Restaurant inspection findings and violations

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Business Info

Restaurant name: LITTLE THAI HOUSE
Address: 202 Dryden Road, Ithaca, NY 14850
County: Tompkins
Local health department: Tompkins County
Restaurant type: Restaurant
Total inspections: 22
Last inspection: 11/13/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 11/13/2015InspectionNo Part I Critical Item Violations No Part II Blue Item Violations Note: Monitor temperatures of foods on hot line to hold at 140 degrees F or hotter.
No violation noted during this evaluation. 05/13/2015Inspection
No violation noted during this evaluation. 11/21/2014Inspection
No violation noted during this evaluation. 08/28/2014Re-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.
 08/01/2014Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 12/02/2013Inspection
  • Non food contact surfaces of equipment not clean
 06/18/2013Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 10/25/2012Inspection
No violation noted during this evaluation. 03/30/2012Re-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.
 03/13/2012Inspection
  • Single service items reused, improperly stored, dispensed, not used when required
 10/17/2011Inspection
No violation noted during this evaluation. 04/19/2011Re-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)
  • Non food contact surfaces of equipment not clean
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 04/05/2011Inspection
No violation noted during this evaluation. 06/03/2010Re-Inspection
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • 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: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 05/19/2010Inspection
No violation noted during this evaluation. 11/20/2009Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 11/06/2009Inspection
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 04/22/2009Inspection
No violation noted during this evaluation. 04/09/2008Inspection
No violation noted during this evaluation. 04/26/2007Re-Inspection
  • Single service items reused, improperly stored, dispensed, not used when required
  • 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.
 04/03/2007Inspection
  • In use food dispensing utensils improperly stored
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Improper use and storage of clean, sanitized equipment and utensils
 03/15/2006Inspection

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