TASTE OF THAI EXPRESS (Health Operation# 659161) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 14, 2018.
| NYS Health Operation ID | 659161 |
| Operation Name | TASTE OF THAI EXPRESS |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
209 South Meadow Street Ithaca NY 14850 |
| Municipality | ITHACA |
| County | TOMPKINS |
| Permitted DBA | TASTE OF THAI EXPRESS |
| Permitted Corporation Name | TASTE OF THAI EXPRESS INC |
| Permitted Operator Name | AKHIN PANCHAROEN |
| Permit Expiration Date | 12/31/2018 |
| Local Health Department | Tompkins County |
| NYSDOH Gazetteer | 540100 |
| Date: 2018-08-14 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 8A: 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) Comments: Part I - No violations observed. Part II - Two violations observed. |
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| Date: 2018-04-19 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Comments: Part I = Two violations observed. Part II - Two violations observed. Discussed complaint about dumpster with owner. This was a re-inspection following Board of Health (BOH) orders. Additional BOH action will be taken. |
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| Date: 2017-12-14 | Type: Inspection |
Violations:
3 critical,
5 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 8A: 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) Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 8F: Improper thawing procedures used Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Part I - Three violations observed. Part II - Five violations observed. BOH Action to follow. |
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| Date: 2017-07-27 | Type: Re-Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5E (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 45°F as required. Comments: Part I - Items 5A and 5C cited previously were corrected. Item 5E is a repeat violation - Board of Health Action to follow. Part II - No violations cited. |
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| Date: 2017-05-30 | Type: Inspection |
Violations:
3 critical,
2 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 5E (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 45°F as required. Item 11D: Non food contact surfaces of equipment not clean Item 8B: In use food dispensing utensils improperly stored Comments: Three Part I Critical Item Violations 5A, 5C, and 5E Two Part II Blue Item Violations 8B and 11D Re-inspection required Notes: Observed fried tofu at 120 degrees in wire rack above fryer. Once cooked potentially hazardous foods drop to 120-140 degrees F, they should be placed under refrigeration so they can be cooled from 120 to 70 degrees F in two hours or less and to 45 degrees F or less in an additional four hours. |
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| Date: 2016-10-03 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8A: 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) Comments: No Part I Critical Item Violations Part II Blue Item Violation 8A |
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| Date: 2016-06-04 | Type: Re-Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Comments: Part 1: Items 2b & 3c Part 2: No violations observed Had extensive conversation with manager about communicating the importance of proper sanitation measures to ensure all staff are familiar with appropriate practices to eliminate cross-contamination and eliminate bare hand contact. |
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| Date: 2016-06-01 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
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| Date: 2015-12-07 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Comments: Part I - No violations observed Part II - One violation observed |
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| Date: 2015-05-13 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 10A: 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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| Date: 2014-12-03 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-08-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-11-18 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 8B: In use food dispensing utensils improperly stored |
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| Date: 2013-07-03 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-06-04 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
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| Date: 2012-11-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-05-29 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-05-08 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 10A: 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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| Date: 2011-11-29 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-11-09 | Type: Inspection |
Violations:
3 critical,
0 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| TASTE OF THAI EXPRESS | Taste of Thai Express Inc | 526 West State Street, Ithaca, NY 14850 | 2009-11-13 |
| Street Address | 209 SOUTH MEADOW STREET |
| City | ITHACA |
| State | NY |
| Zip | 14850 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| COLLEGETOWN BAGELS EXPRESS | Collegetown Bagels Inc | 209 South Meadow Street, Ithaca, NY 14850 | 2007-02-06 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| DUNKIN DONUTS - MEADOW ST | Cny Foodservice-205 S Meadow St, LLC | 205 S Meadow Street, Ithaca, NY 14850 | 2018-03-06 |
| KENTUCKY FRIED CHICKEN #38208 | Wksc LLC | 205 S Meadow Street, Ithaca, NY 14850 | 2006-01-25 |
| S & F ITHACA | S & F Ithaca Inc | 508 West State Street, Ithaca, NY 14850 | 2018-12-06 |
| SAIGON KITCHEN | Pine Wood Inc | 526 West State Street, Ithaca, NY 14850 | 2018-12-04 |
| WESTY, THE | Braveram, Inc. | 516 West State Street, Ithaca, NY 14850 | 2018-11-08 |
| SAL'S PIZZERIA | Sal's Pizzeria of Ithaca Ny Inc | 220 South Fulton Street, Ithaca, NY 14850 | 2018-11-05 |
| MAXIE'S SUPPER CLUB & OYSTER BAR | Maxie's Supper Club LLC | 635 West State Street, Ithaca, NY 14850 | 2018-10-09 |
| GIMME! COFFEE - STATE ST | Gimme! Coffee · Gimme Coffee Inc | 506 West State Street, Ithaca, NY 14850 | 2018-03-08 |
| ON THE STREET | Brian Horvath | 105 South Fulton Street, Ithaca, NY 14850 | 2017-07-21 |
| WESTY | 516 West State Street, Ithaca, NY 14850 | 2014-10-15 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).