| No violation noted during this evaluation. | 06/05/2015 | Follow-Up |
| No violation noted during this evaluation. | 06/05/2015 | Follow-Up |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
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05/27/2015 | Routine |
| No violation noted during this evaluation. | 05/27/2015 | Routine |
- 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.
- Critical: Conveying Sewage - Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law.
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05/27/2015 | Routine |
| No violation noted during this evaluation. | 05/27/2015 | Routine |
| No violation noted during this evaluation. | 05/09/2014 | Follow-Up |
| No violation noted during this evaluation. | 05/09/2014 | Follow-Up |
| No violation noted during this evaluation. | 05/06/2014 | Follow-Up |
- Critical: Before Use After Cleaning - Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (corrected on site)
|
05/06/2014 | Follow-Up |
| No violation noted during this evaluation. | 05/06/2014 | Follow-Up |
- 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.
|
04/29/2014 | Routine |
- Critical: Before Use After Cleaning - Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
|
04/29/2014 | Routine |
| No violation noted during this evaluation. | 04/29/2014 | 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.
|
04/29/2014 | Routine |
| No violation noted during this evaluation. | 04/22/2013 | VCR |
| No violation noted during this evaluation. | 04/16/2013 | Routine |
| No violation noted during this evaluation. | 04/16/2013 | Routine |
| No violation noted during this evaluation. | 04/16/2013 | Routine |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
|
04/16/2013 | Routine |
| No violation noted during this evaluation. | 06/13/2012 | Enforcement |
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code.
- Critical: Separation of Chemicals - Poisonous or toxic materials shall be stored in accordance with the Food Code so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles.
- Maintaining Premises, Unnecessary Items and Litter - The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and litter.
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05/30/2012 | VCR |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
|
05/15/2012 | Routine |
| No violation noted during this evaluation. | 05/15/2012 | Routine |
- Critical: Before Use After Cleaning - Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
- Critical: Controlling Pests - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods outlined in the 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.
- Critical: Food Contact with Equipment & Utensils - Food shall only contact surfaces of equipment and utensils that are cleaned as specified according to the Food Code.
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05/15/2012 | Routine |
- Maintaining Premises, Unnecessary Items and Litter - The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and litter.
|
05/15/2012 | Routine |
- Critical: Eating, Drinking, or Using Tobacco - An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
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03/01/2012 | Complaint Investigation |
| No violation noted during this evaluation. | 06/07/2011 | Enforcement |
| No violation noted during this evaluation. | 06/07/2011 | Enforcement |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
|
05/11/2011 | Routine |
| No violation noted during this evaluation. | 05/11/2011 | Routine |
- Critical: Before Use After Cleaning - Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
|
05/11/2011 | Routine |
| No violation noted during this evaluation. | 05/11/2011 | Routine |
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