| No violation noted during this evaluation. | 08/06/2015 | Complaint |
- Critical: Preventing Contamination from Hands - (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise approved, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (corrected on site)
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03/24/2015 | Follow-Up |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
- Critical: Cooling - Cooked potentially hazardous food shall be cooled in accordance with the Food Code. (corrected on site)
- 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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01/14/2015 | Routine |
| No violation noted during this evaluation. | 10/27/2014 | Complaint |
| No violation noted during this evaluation. | 01/15/2014 | VCR |
- Food Storage - Food stored 6' off the floor in clean, dry location & not stored in prohibited areas.
- Floors, Walls, and Ceilings - Except as specified under 6-201.14, the floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
- Temperature Measuring Devices - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use.
- Critical: Cleaning Maintenance Tools, Preventing Contamination - Food preparation sinks, handwashing lavatories, and warewashing equipment may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
- 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: 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.
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12/13/2013 | Routine |
| No violation noted during this evaluation. | 02/26/2013 | VCR |
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code.
- Food Storage - Food stored 6' off the floor in clean, dry location & not stored in prohibited areas.
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02/20/2013 | Routine |
| No violation noted during this evaluation. | 02/15/2012 | VCR |
- Temperature Measuring Devices - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use.
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code. (corrected on site)
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Equipment food-contact surfaces and utensils chall be clean to sight and touch.
- Potentially Hazardous Food, Slacking - Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods). (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.
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02/10/2012 | Routine |
| No violation noted during this evaluation. | 03/18/2011 | VCR |
- Food Storage - Food stored 6' off the floor in clean, dry location & not stored in prohibited areas.
- 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.
- Closing Toilet Room Doors - Toilet room doors as specified under 6-202.14 shall be kept closed except during cleaning and maintenance operations.
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02/18/2011 | Routine |
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