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12/15/2015 | Re-Inspection | Re-inspection of Part I Critical Item 5C from inspection on 12/01/2015. Corrected. Sliced tomatoes at 42 degrees F. Note: maintain temperatures of sliced tomatoes and other potentially hazardous foods at or below 45 degrees F.
Part II Blue Item Violation 14A |
- Insects, rodents present
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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12/01/2015 | Inspection | Part I Critical Item Violation 5C
Part II Blue Item Violation 14A
Re-inspection in 2-3 weeks
Note: produce proof of pest control by certified applicator |
No violation noted during this evaluation. | 06/23/2015 | 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.
- Non food contact surfaces of equipment not clean
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06/08/2015 | Inspection | |
No violation noted during this evaluation. | 11/19/2014 | Inspection | |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- 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)
- 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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07/22/2014 | Inspection | |
No violation noted during this evaluation. | 07/14/2014 | Re-Inspection | |
No violation noted during this evaluation. | 06/26/2014 | Re-Inspection | |
- Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
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06/24/2014 | Inspection | |
No violation noted during this evaluation. | 10/28/2013 | Re-Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- 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)
- 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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10/11/2013 | Inspection | |
- 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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02/21/2013 | Inspection | |
No violation noted during this evaluation. | 10/16/2012 | 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.
- Improper thawing procedures used
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09/13/2012 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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02/14/2012 | Re-Inspection | |
- Improper thawing procedures used
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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01/31/2012 | Inspection | |
No violation noted during this evaluation. | 11/10/2011 | Re-Inspection | |
No violation noted during this evaluation. | 08/30/2011 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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.
- Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
- 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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08/10/2011 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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02/11/2011 | Inspection | |
No violation noted during this evaluation. | 09/09/2010 | 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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08/18/2010 | Inspection | |
No violation noted during this evaluation. | 01/13/2010 | Inspection | |
No violation noted during this evaluation. | 07/23/2009 | 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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01/29/2009 | Inspection | |
No violation noted during this evaluation. | 07/11/2008 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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01/17/2008 | Inspection | |
No violation noted during this evaluation. | 07/24/2007 | Inspection | |
No violation noted during this evaluation. | 03/07/2007 | Inspection | |
No violation noted during this evaluation. | 08/16/2006 | Inspection | |
No violation noted during this evaluation. | 03/22/2006 | Re-Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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03/01/2006 | Inspection | |
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