- Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories shall be provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. (corrected on site)
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05/27/2015 | Routine |
| No violation noted during this evaluation. | 11/05/2014 | VCR |
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code. (corrected on site)
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11/05/2014 | Routine |
| No violation noted during this evaluation. | 05/23/2013 | VCR |
- 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. (corrected on site)
- 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.
- Maintaining & Using Handwashing Facilities - Handwashing facilities shall be kept clean, and maintained and used as specified in the Food Code.
- 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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05/15/2013 | Routine |
| No violation noted during this evaluation. | 07/11/2012 | VCR |
- Cooling, Heating, and Holding Capacities - Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3, Food Code.
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07/09/2012 | Routine |
- 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. (corrected on site)
- Critical: Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food shall be reheated for hot holding in accordance with the Food Code. (corrected on site)
- 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)
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05/04/2011 | Routine |
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