October 2009

Tompkins County Health Department Food Protection Program Report

Routine facility inspections are conducted to protect public health. The inspections are made without advance notice to ensure that food processes in facilities are adequate, safe, and meet code requirements. It is important to keep in mind that inspections are only a "snapshot" in the entire year of a facility's operation and they are not always reflective of the day-to-day operations and overall condition of the operation.

Critical violations

The critical violations listed below may involve one or more of the following: the condition of food (e.g. food that may be at improper temperatures on delivery or damaged by rodents), improper food cooking and storage temperatures (e.g. food cooked to improper temperatures and/or held at improper temperatures), improper food preparation practices (e.g. preparing ready-to-eat foods with bare hands), and water and/or sewage issues (e.g. low disinfection levels in the water system). These critical violations relate directly to factors that could lead to food related illness.

Critical Violations were found at the following establishments:

* Garcia's Mexican Restaurant, C-Ithaca

Potentially hazardous foods were not kept at or below 45 degrees F during cold holding. Chili rellenos (cooked/fried peppers), were observed at 50-51 degrees F. The product was rapidly chilled to 45 degrees F or below prior to return to service. A re-inspection was satisfactory.

* Imperial Kitchen Buffet, V-Lansing

Enough refrigerated storage was not maintained so that potentially hazardous foods were kept at or below 45 degrees F. Crab salad and chicken were observed at 50-54 degrees F. The product was placed in a functioning cooler to chill to 45 degrees F or below prior to return to service. A re-inspection was satisfactory.

* Ameritalia Pizzeria, C-Ithaca

Potentially hazardous foods were not stored under refrigeration. Various pizzas were observed at 100 degrees F on a counter. The staff was directed to follow conditions of the approved waiver. A re-inspection was satisfactory.

* Green Café (re-inspection following Board of Health Orders), C-Ithaca

Potentially hazardous foods were not kept at or below 45 degrees F during cold holding. Chicken salad, cooked vegetable salad, alfalfa sprouts, shredded cheddar cheese, and black beans were observed at 50-52 degrees F. The products were voluntarily discarded during the inspection. Potentially hazardous foods were not stored under refrigeration. Various panini sandwiches were observed at 71-76 degrees F on a shelf. The products were voluntarily discarded during the inspection. Potentially hazardous foods were not kept at or above 140 degrees F during hot holding. Broiled fish and cooked potatoes were observed at 120-136 degrees F. The product was voluntarily discarded. Board of Health action will follow.

* CU-Willard Straight Dining, C-Ithaca

Potentially hazardous foods were not kept at or below 45 degrees F during cold holding. Chicken was observed at 51 degrees F after being in a cooler overnight. The product was voluntarily discarded during the inspection. A re-inspection was satisfactory.

* Hazelnut Kitchen, V-Trumansburg

Potentially hazardous foods were not cooled by an approved method. Cooked sausage and squid were observed at 53-55 degrees F. The products were rapidly chilled to 45 degrees F prior to return to service. Potentially hazardous foods were not stored under refrigeration. Cheeses were observed at 66 degrees F. The facility was not following waiver conditions for these products. The products were discarded at the end of two hours. A re-inspection was satisfactory.

* Sammy's Italian Buffet & Grill, C-Ithaca

Potentially hazardous foods were not kept at or below 45 degrees F during cold holding. Seafood salad was observed at 48-50 degrees F. The product was rapidly chilled to 45 degrees F or below prior to return to service. Potentially hazardous foods were not cooled by an approved method. Cooked chicken was observed at 52-54 degrees F. The product was voluntarily discarded during the inspection. A re-inspection was unsatisfactory. Board of Health action will follow.

* Sammy's Italian Buffet & Grill, (Re-inspection), C-Ithaca

Potentially hazardous foods were not kept at or below 45 degrees F during cold holding. Pasta salad and tuna pasta salad were observed at 48-51 degrees F. The products were voluntarily discarded during the inspection. Board of Health action will follow.

* Apollo Restaurant, C-Ithaca

Potentially hazardous foods were not kept at or below 45 degrees F during cold holding. Tofu and squid were observed at 55-56 degrees F. The products were rapidly chilled to 45 degrees F or below prior to return to service. A re-inspection was satisfactory.

* Pita Pit, C-Ithaca

Accurate thermometers were not available at the time of the inspection. No thermometer available at the time of the inspection. Pita Pit staff was directed to obtain an accurately scaled thermometer. A re-inspection was satisfactory.

* IC-Food Court, T-Ithaca

Potentially hazardous foods were not kept at or below 45 degrees F during cold holding. Egg salad, hummus, feta cheese, and blue cheese were observed at 52-58 degrees F. The products were voluntarily discarded as they were out of temperature more than two hours. A re-inspection was not conducted prior to submission of this report.

* IC-Grand Central, C-Ithaca

Potentially hazardous foods were not kept at or below 45 degrees F during cold holding. Cream cheeses were observed at 48-60 degrees F. The products were voluntarily discarded during the inspection. A re-inspection was not conducted prior to submission of this report.

* Sunset Grill, T-Ithaca

Potentially hazardous foods were not kept at or below 45 degrees F during cold holding. Cheeses were observed at 55-68 degrees F. The cheeses were voluntarily discarded during the inspection. A re-inspection was not conducted prior to submission of this report.

* IC-Towers Dining Hall, T-Ithaca

Potentially hazardous foods were not kept at or below 45 degrees F during cold holding. Cheeses were observed at 50-55 degrees F. The products were rapidly chilled to 45 degrees F or below prior to return to service. A re-inspection was not conducted prior to submission of this report.

* Chili's Grill & Bar, C-Ithaca

Enough refrigerated storage equipment was not properly maintained so that potentially hazardous foods were not kept at 45 degrees F or below. Egg rolls were observed at 57 degrees F. The product was placed in a freezer for rapid chilling to 45 degrees F or below prior to return to service. A re-inspection was not conducted prior to submission of this report.

* Taste of Thai Express, C-Ithaca

Potentially hazardous foods were not kept under refrigeration. Cooked tofu was observed at 54 degrees F. The product was placed in a cooler for rapid chilling to 45 degrees F prior to return to service. A re-inspection was not conducted prior to submission of this report.

* Ithaca High School, C-Ithaca

Potentially hazardous foods were not kept at or above 140 degrees F during hot holding. Baked potatoes, chicken patties, and sausage were observed at 125-135 degrees F. The baked potatoes and sausage were voluntarily discarded during the inspection. The chicken patties were out less than two hours and were rapidly re-heated to 165 degrees F prior to return to service. A re-inspection was not conducted prior to submission of this report.

* Lansing Small Fry Football Cheerleading Concession, (Temporary Event), T-Lansing

Accurate thermometers were not available at the time of the inspection to evaluate potentially hazardous foods. A re-inspection was not conducted due to the short duration of the event.

* Ithaca Youth Bureau Youth Soccer Concession, (Temporary Event), C-Ithaca

Accurate thermometers were not available at the time of the inspection to evaluate potentially hazardous foods. A re-inspection will be conducted at the continued event.

* Mama Teresa Pizzeria, C-Ithaca

Accurate thermometers were not available to evaluate potentially hazardous foods. The probe thermometer on site at the time of the inspection measured 10 degrees too low. The thermometer was properly calibrated during the inspection.

Potentially hazardous foods were not cooled by an approved method. Cooked chicken wings were observed at 51 degrees F. The product was voluntarily discarded during the inspection. A re-inspection was not conducted prior to submission of this report.