TOMPKINS CORTLAND COMMUNITY COLLEGE

Order for delivery

Inspection history

1. Jan 29, 2026

   ✓
   1 violation

   • 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)

2. Sep 17, 2025

   ✓
   1 violation

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

3. Feb 25, 2025

   ✕
   1 violation

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

4. Sep 26, 2024

   ✓

5. Feb 27, 2024

   ✓

6. Sep 20, 2023

   ✓
   1 violation

   • 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)

7. Feb 14, 2023

   ✓
   2 violations

   • Non food contact surfaces of equipment not clean
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

8. Sep 30, 2022

   ✕
   1 violation

   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

9. Feb 15, 2022

   ✓

10. Aug 31, 2021

    ✓

11. May 11, 2021

    ✓

12. Apr 9, 2021

    ✕
    1 violation

    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

13. Feb 21, 2020

    ✕
    2 violations

    • 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.
    • 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.

14. Oct 17, 2019

    ✓

15. Feb 11, 2019

    ✓

16. Oct 30, 2018

    ✓

17. Oct 1, 2018

    ✕
    2 violations

    • Critical:Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
    • 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.

18. Feb 8, 2018

    ✓

19. Sep 27, 2017

    ✓
    1 violation

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

20. Apr 3, 2017

    ✓

21. Nov 1, 2016

    ✓

22. Sep 23, 2016

    ✕
    1 violation

    • 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.

23. Apr 5, 2016

    ✓

24. Oct 8, 2015

    ✓

25. Sep 17, 2015

    ✕
    1 violation

    • 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.