Single-service/use items properly handled to protect food-/lip-contact surfaces (corrected on site)
03/24/2014
Routine
Critical: Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco 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 could result. (corrected on site)
Single-service/use items properly handled to protect food-/lip-contact surfaces (corrected on site)
Critical: Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
Critical: Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils is not clean to sight and touch. (corrected on site)
03/29/2013
Routine
No violation noted during this evaluation.
03/30/2012
Routine
Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site) hold by time. Idaho food code allows foods to be out of temp for four hours afterwhich they must be thrown out. However, to hold by time, documentation must occur to identify when product is to be discarded.
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