No violation noted during this evaluation. | 10/21/2015 | Inspection | |
No violation noted during this evaluation. | 05/29/2015 | Inspection | |
No violation noted during this evaluation. | 10/16/2014 | Inspection | |
No violation noted during this evaluation. | 11/20/2013 | Inspection | |
No violation noted during this evaluation. | 05/31/2013 | Inspection | |
No violation noted during this evaluation. | 12/21/2012 | Inspection | |
No violation noted during this evaluation. | 09/20/2011 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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06/03/2011 | Inspection | |
No violation noted during this evaluation. | 12/16/2010 | Inspection | |
No violation noted during this evaluation. | 07/23/2010 | Inspection | |
No violation noted during this evaluation. | 06/04/2010 | Inspection | |
No violation noted during this evaluation. | 07/18/2009 | 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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07/17/2009 | Inspection | |
No violation noted during this evaluation. | 06/20/2009 | Inspection | |
No violation noted during this evaluation. | 05/30/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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05/29/2009 | Inspection | |
No violation noted during this evaluation. | 06/20/2008 | Inspection | |
No violation noted during this evaluation. | 06/01/2007 | Inspection | |
No violation noted during this evaluation. | 06/24/2006 | Inspection | |
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