No violation noted during this evaluation. | 08/27/2015 | Inspection | Part I and II no violations observed |
- Non food contact surfaces of equipment not clean
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01/30/2015 | Inspection | |
No violation noted during this evaluation. | 08/19/2014 | Inspection | |
No violation noted during this evaluation. | 02/07/2014 | Inspection | |
No violation noted during this evaluation. | 08/19/2013 | Inspection | |
No violation noted during this evaluation. | 02/19/2013 | Inspection | |
No violation noted during this evaluation. | 07/18/2012 | 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.
- 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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07/03/2012 | Inspection | |
- Non food contact surfaces of equipment not clean
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01/27/2012 | Inspection | |
No violation noted during this evaluation. | 08/10/2011 | Inspection | |
No violation noted during this evaluation. | 01/27/2011 | 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.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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01/11/2011 | Inspection | |
No violation noted during this evaluation. | 07/01/2010 | Inspection | |
No violation noted during this evaluation. | 01/15/2010 | Inspection | |
No violation noted during this evaluation. | 07/15/2009 | Inspection | |
No violation noted during this evaluation. | 02/19/2009 | Inspection | |
No violation noted during this evaluation. | 05/15/2008 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- 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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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04/29/2008 | Inspection | |
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