No violation noted during this evaluation. | 01/11/2016 | Modified HACCP |
No violation noted during this evaluation. | 10/22/2015 | Routine |
No violation noted during this evaluation. | 03/05/2015 | Modified HACCP |
No violation noted during this evaluation. | 10/27/2014 | Routine |
No violation noted during this evaluation. | 02/12/2014 | Modified HACCP |
No violation noted during this evaluation. | 10/24/2013 | Routine |
- Critical: Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code. (corrected on site)
Place hamburger into several shallow metal pans (uncovered) and place into freezer in order to reach 70 degrees or colder within the total 2 hr window. Re temp at the 2hr mark to ensure hamburger is at 70 degrees or colder. Product must be at 41 degrees or colder by the end of the 4hr mark.
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03/18/2013 | Modified HACCP |
- Critical: Chemical Sanitization-Temp, pH, Concentration, Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not conform to the Food Code. (corrected on site)
Chlorine sanitizer bucket should be 50 to 100 ppm.
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09/20/2012 | Routine |
No violation noted during this evaluation. | 01/23/2012 | Modified HACCP |
No violation noted during this evaluation. | 10/13/2011 | VCR |
No violation noted during this evaluation. | 09/21/2011 | Routine |
No violation noted during this evaluation. | 02/23/2011 | Modified HACCP |
- Critical: Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code. (corrected on site)
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10/14/2010 | Routine |
Restaurant representatives - add corrected or new information about Dist. #52 Snake River Middle School, 1060 W. 110 So., Blackfoot, ID 83221 »