| No violation noted during this evaluation. | 09/11/2015 | VCR |
- 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.
- 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. (corrected on site)
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09/01/2015 | Routine |
| No violation noted during this evaluation. | 08/21/2014 | Routine |
| No violation noted during this evaluation. | 10/18/2013 | Routine |
| No violation noted during this evaluation. | 09/18/2012 | Routine |
| No violation noted during this evaluation. | 10/20/2011 | 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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09/08/2011 | VCR |
- Refusal to Sign Acknowledgment - The regulatory authority shall inform a person who declines to sign an acknowledgment of receipt of inspectional findings that an acknowledgment of receipt is not an agreement with findings, rRefusal to sign an acknowledgment of receipt will not affect the permit holder's obligation to correct the violations noted in the inspection report within the time frames specified, and a refusal to sign an acknowledgment of receipt is noted in the inspection report and conveyed to the Regulatory authority's historical record for the food establishment; and will make a final request that the person in charge sign an acknowledgment receipt of inspectional findings.
- 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 surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
- Critical: Equipment Food-Contact Surfaces and Utensils - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
- Critical: Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - (A) A food that is unsafe, adulterated, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an approved procedure or discarded. (B) Food that is not from an approved source as specified under 3-201.11 through .17 shall be discarded. (C) Ready-to-eat food that may have been contaminated by an employee who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded. (corrected on site)
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code.
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08/26/2011 | Routine |
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