- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Clean to Sight and Touch - Equipment, food-contact surfaces and utensils are not clean to sight and touch. (corrected on site)
- Critical: Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
- Critical: Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code. (corrected on site)
- Physical facilities maintained in good repair (corrected on site)
- Single-service/use items stored 6' off the floor in a clean, dry location & not stored in prohibited areas (corrected on site)
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02/23/2016 | Routine |
| No violation noted during this evaluation. | 03/10/2015 | VCR |
- Food not stored 6' off the floor in clean dry location or protected from contamination from the premises. (corrected on site)
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03/03/2015 | Routine |
- Critical: Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not being sanitized before use after cleaning. (corrected on site)
Corrected on site
- Critical: Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form. (corrected on site)
“Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
A sign for the establishment was provided to them and posted conspiculously on site.
- Protective shielding on light bulbs over exposed food/utensils/equipment (corrected on site)
Corrected on site
- Food not stored 6' off the floor in clean dry location or protected from contamination from the premises. (corrected on site)
Corrected on site
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02/11/2014 | Routine |
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
Must correct by 3/8/2013
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03/15/2013 | VCR |
- Critical: Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. (corrected on site)
Corrected on Site
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
Corrected on site
- Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean (corrected on site)
Corrected on Site
- Critical: Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code. (corrected on site)
Corrected on site
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03/07/2013 | Routine |
- Critical: Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
- Critical: RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code. (corrected on site)
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02/13/2012 | Routine |
- Critical: RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code. (corrected on site)
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
individually wrap
- Critical: Conditions of use - Poisonous or toxic materials shall be: used according to law and the Food Code. (corrected on site)
- Critical: Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
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02/17/2011 | Routine |
Restaurant representatives - add corrected or new information about All American Market, 902 West Highway 39, Blackfoot, ID 83221 »