- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
- 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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03/02/2016 | Inspection | No Part I Critical Item Violations
Part II Blue Item Violations 8A(2x), 11D, and 12E |
- Non food contact surfaces of equipment not clean
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12/07/2015 | Inspection | No Part I Critical Item Violations
Part II Blue Item Violation 11D |
- 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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06/01/2015 | Inspection | |
No violation noted during this evaluation. | 09/25/2014 | Inspection | |
- Non food contact surfaces of equipment not clean
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10/15/2013 | 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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04/16/2012 | Inspection | |
No violation noted during this evaluation. | 11/15/2011 | Inspection | |
No violation noted during this evaluation. | 02/08/2010 | Inspection | |
No violation noted during this evaluation. | 11/12/2009 | Inspection | |
No violation noted during this evaluation. | 10/07/2008 | Re-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.
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09/17/2008 | Inspection | |
No violation noted during this evaluation. | 10/09/2007 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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09/13/2007 | Inspection | |
No violation noted during this evaluation. | 12/13/2006 | Inspection | |
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