Critical: PHF, Hot Holding - Potentially hazardous hot food shall be maintained at temperatures in accordance with the Food Code. (corrected on site)
03/01/2016
Routine
No violation noted during this evaluation.
02/18/2015
Routine
No violation noted during this evaluation.
12/23/2014
Routine
No violation noted during this evaluation.
02/20/2013
Routine
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. (corrected on site)
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. (corrected on site)
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