Chapala Mexican Restaurant #8, 411 E Lenora Street, Mc Call, ID - Restaurant inspection findings and violations

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Business Info

Name: CHAPALA MEXICAN RESTAURANT #8
Type: Restaurant
Address: 411 E Lenora Street, MC CALL, ID 83638
Total inspections: 7
Last inspection: Feb 06, 2008

Restaurant representatives - add corrected or new information about Chapala Mexican Restaurant #8, 411 E Lenora Street, Mc Call, ID »

Violation code

Inspection Date

Inspection Type

Area A Viol.

Area B Viol.

Area C Viol.

Area D Viol.

Area E Viol.

  • 05: Area D Violation - Personal Hygiene (Clean hands, wash)
  • 07: Area D Violation - Personal Hygiene (Handwashing facilities)
Feb 06, 2008Inspection00020
No violation noted during this evaluation. Feb 21, 2008Follow-up Inspection on-site00000
No violation noted during this evaluation. Oct 23, 2008Follow-up Inspection on-site00000
No violation noted during this evaluation. Jan 16, 2009Follow-up Inspection on-site00000
  • 18: Area A Violation - Cooking temp/time (Hot holding)
  • 20: Area E Violation - Managerial Controls (Date marking/disposition)
May 20, 2009Inspection10001
No violation noted during this evaluation. May 20, 2009After Corrections00000
No violation noted during this evaluation. May 27, 2009Follow-up Inspection on-site00000

Area Violation Descriptions

Area A Violations Foods being held at improper temperatures or not being cooked properly. When food is not held at a proper temperature (less than 45 °F for foods being held cold, or more than 140°F for foods being kept hot) bacteria can grow in the food and make you sick. It is also important that food is cooled down quickly when it is refrigerated, and that it is reheated to at least 165°F before serving.
Area B Violations Equipment must be cleaned and sanitized properly to prevent contamination of foods. Violations in this area include improper washing and sanitizing of dishes, pots, pans and surfaces that will come in contact with the food.
Area C Violations Food from an approved source. Establishments serving food to the public must obtain the food they serve from a source that has been inspected and approved
Area D Violations Poor personal hygiene that could lead to contamination of the foods. Food handlers/servers who are ill or who have not properly washed their hands can create a major source of food contamination. Another problem covered under this area is restroom or hand washing facilities that are not properly functioning or accessible to employees.
Area E Violations Other important violations. This area includes violations that could create a high risk of food contamination and foodborne illness if allowed to continue. These include improper construction of food contact surfaces, non-approved and / or protected water source, non-approved sewage disposal, presence of pets or pests and proper storage of toxic items so that they will not contaminate the food.

    Violation descriptions:
  • 05 - Hands must be cleaned with soap and rinsed with clean water before dried with a paper towel, continuous roll cloth towel, or electric air hand drier.
  • 07 - Hand wash facilities not properly maintained lacking soap, drying materials or water.
  • 18 - In order to control bacterial growth, foods should be kept out of the temperature danger zone of 41 °F - 135 °F.
  • 20 - Ready-to-eat, potentially hazardous foods must be date marked when they are being stored in the refrigerator. A system of dating the food product must be implemented to ensure its safety with a maximum of 7 days at a 41°F or below. After 7 days the food cannot be served.

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