Lindy's, 12249 W Chinden Boulevard, Boise, ID - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Area A Viol. | Area B Viol. | Area C Viol. | Area D Viol. | Area E Viol. |
|---|---|---|---|---|---|---|---|
|
Apr 03, 2008 | Inspection | 1 | 0 | 0 | 0 | 3 |
|
Apr 03, 2008 | After Corrections | 1 | 0 | 0 | 0 | 3 |
| No violation noted during this evaluation. | Apr 09, 2008 | Follow-up Inspection on-site | 0 | 0 | 0 | 0 | 0 |
| No violation noted during this evaluation. | Mar 10, 2009 | Inspection | 0 | 0 | 0 | 0 | 0 |
| No violation noted during this evaluation. | Mar 23, 2009 | Follow-up Inspection off site | 0 | 0 | 0 | 0 | 0 |
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:
- 01 - Person in charge is unable to answer questions about food safety practices OR Major risk factor violations were observed that may cause foodborne illness OR Person in charge does not have a food safety certification.
- 02 - Management must have an illness policy that restricts or excludes food service employees when certain symptoms of illness occur. Food service employees must report conditions of their health as it relates to disease that is transmissible through food. Certain diagnosed illness in food service workers must be reported to the person in charge.
- 19 - Potentially hazardous foods that are being held cold must be kept below 41 °F in order to minimize bacterial growth.
- 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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