Mate Factor Cafe, 143 East State Street, Ithaca, NY 14850 - Restaurant/Catering Operation inspection findings and violations

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Business Info

Restaurant name: MATE FACTOR CAFE
Address: 143 East State Street, Ithaca, NY 14850
County: Tompkins
Local health department: Tompkins County
Restaurant type: Restaurant/Catering Operation
Total inspections: 28
Last inspection: 07/19/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 07/19/2015Re-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).
  • In use food dispensing utensils improperly stored
 07/18/2015Inspection
No violation noted during this evaluation. 04/28/2015Re-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.
 04/02/2015Inspection
No violation noted during this evaluation. 12/12/2014Re-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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 11/25/2014Inspection
No violation noted during this evaluation. 08/05/2014Inspection
No violation noted during this evaluation. 12/05/2013Inspection
No violation noted during this evaluation. 07/24/2013Re-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.
 07/02/2013Inspection
No violation noted during this evaluation. 12/11/2012Inspection
No violation noted during this evaluation. 04/04/2012Re-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.
 03/13/2012Inspection
No violation noted during this evaluation. 07/06/2011Re-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.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 06/21/2011Inspection
No violation noted during this evaluation. 08/18/2010Inspection
No violation noted during this evaluation. 07/24/2010Re-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.
 07/23/2010Inspection
No violation noted during this evaluation. 07/07/2009Inspection
No violation noted during this evaluation. 06/23/2009Inspection
No violation noted during this evaluation. 07/19/2008Re-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.
 07/18/2008Inspection
No violation noted during this evaluation. 06/04/2008Inspection
No violation noted during this evaluation. 07/21/2007Re-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.
 07/20/2007Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 06/19/2007Inspection
No violation noted during this evaluation. 07/10/2006Re-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.
 06/22/2006Inspection

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