| No violation noted during this evaluation. | 01/29/2016 | Complaint Investigation |
| No violation noted during this evaluation. | 01/20/2016 | Routine |
- Critical: Chemical Sanitization - Temperature, pH, Concentration, and Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall conform to the Food Code. (corrected on site)
- Critical: Cooling - Cooked potentially hazardous food shall be cooled in accordance with the Food Code. (corrected on site)
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code. (corrected on site)
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12/15/2014 | Routine |
- Potentially Hazardous Food, Slacking - Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods). (corrected on site)
- Critical: Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (corrected on site)
- Food Storage - Food stored 6' off the floor in clean, dry location & not stored in prohibited areas. (corrected on site)
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01/07/2014 | Routine |
| No violation noted during this evaluation. | 03/25/2013 | Follow-Up |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
- Sanitizing Solutions, Testing Devices - A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
- Critical: Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- The physical facilities shall be cleaned as often as necessary to keep them clean; Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident.
- Outside Receptacles - (A) Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
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03/21/2013 | Routine |
| No violation noted during this evaluation. | 03/06/2012 | Enforcement |
- Critical: Demonstration - The Person in Charge shall demonstrate to the Regulatory Authority knowledge of food borne disease prevention, application of the HACCP principles, and the requirements of the Idaho Food Code (IFC). The Person in Charge shall demonstrate this knowledge by at least One of the following: A. Complying with IFC by not having any critical violations at the time of inspection. B. Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program. The approved programs in Idaho are: Certified Professional Food Manager (CPFM), National Registry of Food Service Professionals (NRFSP), ServSafe, Idaho online course, and the University of Idaho Extension course. C. Responding correctly to the inspector’s questions as they relate to the specific food operation.
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
- Critical: Eating, Drinking, or Using Tobacco - An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. (corrected on site)
- Temperature Measuring Devices - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use.
- Sanitizing Solutions, Testing Devices - A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Equipment food-contact surfaces and utensils chall be clean to sight and touch. (corrected on site)
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02/23/2012 | Routine |
| No violation noted during this evaluation. | 03/08/2011 | VCR |
- Critical: Demonstration - The Person in Charge shall demonstrate to the Regulatory Authority knowledge of food borne disease prevention, application of the HACCP principles, and the requirements of the Idaho Food Code (IFC). The Person in Charge shall demonstrate this knowledge by at least One of the following: A. Complying with IFC by not having any critical violations at the time of inspection. B. Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program. The approved programs in Idaho are: Certified Professional Food Manager (CPFM), National Registry of Food Service Professionals (NRFSP), ServSafe, Idaho online course, and the University of Idaho Extension course. C. Responding correctly to the inspector’s questions as they relate to the specific food operation.
- Wiping Cloths, Use Limitation - Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean. (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 shall be 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.
- Food Storage - Food stored 6' off the floor in clean, dry location & not stored in prohibited areas. (corrected on site)
- Critical: PHF, Hot Holding - Potentially hazardous hot food shall be maintained at temperatures in accordance with the Food Code. (corrected on site)
- Food Storage Containers, Identified with Common Name of Food - Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be identified with the common name of the food.
- Sanitizing Solutions, Testing Devices - A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
- Temperature Measuring Devices, Ambient Air and Water - Ambient air and water temperature measuring device that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to 1.5C in the intended range of use; Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to 3F in the intended range of use.
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02/23/2011 | Routine |
Restaurant representatives - add corrected or new information about Arctic Circle, 680 Blue Lakes Blvd N, Twin Falls, ID 83301 »