- 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)
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08/06/2015 | Routine |
| No violation noted during this evaluation. | 08/06/2015 | Routine |
| No violation noted during this evaluation. | 08/06/2015 | Routine |
| No violation noted during this evaluation. | 08/06/2015 | Routine |
| No violation noted during this evaluation. | 07/22/2014 | VCR |
| No violation noted during this evaluation. | 07/18/2014 | Routine |
| No violation noted during this evaluation. | 07/18/2014 | VCR |
- Food Storage - Food stored 6' off the floor in clean, dry location & not stored in prohibited areas. (corrected on site)
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07/18/2014 | Routine |
- Critical: Equipment Food-Contact Surfaces and Utensils - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code. (corrected on site)
- 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)
- Food Storage - Food stored 6' off the floor in clean, dry location & not stored in prohibited areas. (corrected on site)
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07/18/2014 | Routine |
- Sanitizing Solutions, Testing Devices - A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
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07/18/2014 | Routine |
| No violation noted during this evaluation. | 09/27/2013 | VCR |
| No violation noted during this evaluation. | 09/18/2013 | Routine |
| No violation noted during this evaluation. | 09/18/2013 | 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.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Equipment food-contact surfaces and utensils chall be clean to sight and touch. (corrected on site)
- 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)
- 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)
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09/18/2013 | Routine |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles - Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored 6'' off the floor in a clean, dry location & not stored in prohibited areas in compliance to Food Code. (corrected on site)
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code. (corrected on site)
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09/18/2013 | 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)
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08/02/2012 | Routine |
| No violation noted during this evaluation. | 08/02/2012 | Routine |
| No violation noted during this evaluation. | 08/02/2012 | Routine |
| No violation noted during this evaluation. | 08/02/2012 | Routine |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code. (corrected on site)
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code. (corrected on site)
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05/17/2012 | Complaint |
| No violation noted during this evaluation. | 08/23/2011 | Enforcement |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code. (corrected on site)
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08/23/2011 | Enforcement |
| No violation noted during this evaluation. | 08/23/2011 | Enforcement |
- 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.
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08/12/2011 | Enforcement |
- 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.
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
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08/12/2011 | VCR |
- 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.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Equipment food-contact surfaces and utensils chall be clean to sight and touch.
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08/12/2011 | VCR |
- 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.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Equipment food-contact surfaces and utensils chall be clean to sight and touch. (corrected on site)
- Critical: PHF, Hot Holding - Potentially hazardous hot food shall be maintained at temperatures in accordance with the Food Code. (corrected on site)
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
- 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.
- Wiping Cloths, Use Limitation - Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean.
- 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.
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08/03/2011 | Routine |
- 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.
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
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08/03/2011 | Routine |
- 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.
- 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.
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08/03/2011 | Routine |
| No violation noted during this evaluation. | 08/03/2011 | Routine |
Restaurant representatives - add corrected or new information about Ridleys Family Markets, 705 E Hwy 30, Buhl, ID 83316 »