Name: HANSONS RESTAURANT
Address: 88 E 1st Avenue, GLENNS FERRY, ID 83623
Total inspections: 2
Last inspection: Feb 07, 2008
Area A Viol.
Area B Viol.
Area C Viol.
Area D Viol.
Area E Viol.
No violation noted during this evaluation.
Feb 07, 2008
Follow-up Inspection on-site
22: Area E Violation - Managerial Controls (Consumer advisory)
Dec 11, 2008
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.
22 - Consumers must be informed if a food establishment will serve beef, eggs, fish, lamb, pork, poultry, or shellfish that is raw, under cooked or not processed to eliminate pathogenic microorganisms.