| No violation noted during this evaluation. | 01/22/2016 | Routine |
| No violation noted during this evaluation. | 01/22/2016 | Routine |
| No violation noted during this evaluation. | 01/22/2016 | Routine |
| No violation noted during this evaluation. | 10/13/2015 | Enforcement |
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code.
- Critical: Cooling - Cooked potentially hazardous food shall be cooled in accordance with the Food Code.
- Critical: (A) Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
- Handwashing, Operation & Maintenance - A handwashing facility shall be maintained so that it is accessible at all times for employee use; may not be used for purposes other than handwashing; shall be used in accordance with manufacturer's instructions.
- 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.
- 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.
- When a HACCP Plan is Required - Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified under Food Code.
- 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.
- 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.
|
10/08/2015 | Follow-Up |
- 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.
- Critical: Cooling - Cooked potentially hazardous food shall be cooled in accordance with the Food Code. (corrected on site)
|
10/01/2015 | Complaint |
| No violation noted during this evaluation. | 04/10/2015 | Follow-Up |
| No violation noted during this evaluation. | 04/10/2015 | Follow-Up |
| No violation noted during this evaluation. | 04/10/2015 | Follow-Up |
- Critical: RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food shall be discarded in accordance with the Food Code.
- Critical: Cooling - Cooked potentially hazardous food shall be cooled in accordance with the Food Code.
|
04/01/2015 | Routine |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code.
- Critical: PHF, Hot Holding - Potentially hazardous hot food shall be maintained at temperatures in accordance with the Food Code.
|
04/01/2015 | Routine |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
|
04/01/2015 | Routine |
| No violation noted during this evaluation. | 04/01/2014 | Routine |
- 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. (corrected on site)
|
04/01/2014 | Routine |
| No violation noted during this evaluation. | 04/01/2014 | Routine |
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code. (corrected on site)
|
05/03/2013 | Routine |
- 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. (corrected on site)
|
05/03/2013 | Routine |
- Critical: Consumer Self Service Operations - Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may not be offered for consumer self-service. (corrected on site)
|
05/03/2013 | Routine |
| No violation noted during this evaluation. | 03/07/2012 | Routine |
| No violation noted during this evaluation. | 03/07/2012 | Routine |
- Miscellaneous Sources of Contamination - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. (corrected on site)
|
03/07/2012 | Routine |
| No violation noted during this evaluation. | 06/20/2011 | VCR |
- 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.
|
03/31/2011 | Routine |
| No violation noted during this evaluation. | 03/31/2011 | Routine |
| No violation noted during this evaluation. | 03/31/2011 | Routine |
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