Big J Burgers, 196 North State, Preston, ID 83263 - Food Service Restaurant - Fast Food inspection findings and violations

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Business Info

Name: BIG J BURGERS
Address: 196 North State, Preston, ID 83263
Phone: (208) 852-2800
Restaurant type: Food Service Restaurant - Fast Food
Total inspections: 9
Last inspection: 02/02/2016
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Inspection findings

Inspection date

Type
  • Critical: Cooling - Cooked potentially hazardous food was not cooled 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)
  • Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue. (corrected on site)
 02/02/2016Routine
  • Critical: Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code. (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)
  • Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
    do regular food temp checks daily.
 08/28/2015Complaint
No violation noted during this evaluation. 02/19/2015VCR
  • Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
    regular temperature checks of hot and cold foods
 02/10/2015Routine
  • Food not stored 6' off the floor in clean dry location or protected from contamination from the premises. (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)
  • Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue. (corrected on site)
 02/11/2014Routine
  • Critical: Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code. (corrected on site)
    use shallow metal pans to cool in and leave partially or completely uncovered. Foods should never be greater than 2 inches deep when cooling
  • Critical: Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code. (corrected on site)
    always reheat foods to 165 F or more.
 02/19/2013Routine
No violation noted during this evaluation. 03/08/2012VCR
No violation noted during this evaluation. 03/08/2012Routine
No violation noted during this evaluation. 02/11/2011Routine

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