Twisted Subs, 450 Washington, Montpelier, ID 83254 - Deli - Independent inspection findings and violations

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Business Info

Name: TWISTED SUBS
Address: 450 Washington, Montpelier, ID 83254
Phone: (208) 847-4216
Restaurant type: Deli - Independent
Total inspections: 8
Last inspection: 11/20/2015
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Inspection findings

Inspection date

Type
  • Openings to outside not protected against entry of pest; Protective barriers not provided for floors, walls and ceilings. (corrected on site)
    corrected by closing door
  • Food not stored 6' off the floor in clean dry location or protected from contamination from the premises. (corrected on site)
    Syrups must be kept at least 6 inches off the floor.
 11/20/2015Routine
  • Proper thawing methods not used for PHF (TCS foods) (corrected on site)
    Corrected onsite by placing chicken in cooler with the air temperature at 40F.
  • Critical: Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not 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)
    Corrected onsite by putting towels in dispenser.
  • Critical: Chemical Sanitization-Temp, pH, Concentration, Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not conform to the Food Code. (corrected on site)
    Corrected onsite by bring the solution above 200 ppm.
 11/24/2014Routine
  • Critical: When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines (corrected on site)
    Must wash hands prior to putting gloves on
  • Thermometers located in refrigerators/hot holding units to measure ambient air in warmest/coolest areas of units (corrected on site)
    use a thermometer that is accurate in record the ambient air temperature.
  • Critical: RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code. (corrected on site)
    Must make sure that all ready to eat potentially hazardous food is discarded within seven days of being prepared. Day one as the day it is prepared.
 11/21/2013Routine
No violation noted during this evaluation. 11/16/2012Routine
  • Critical: Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
    use a long stem thermometer to check food temps. never rely on the machines temp gauge
  • Single-service/use items stored 6' off the floor in a clean, dry location & not stored in prohibited areas (corrected on site)
 11/08/2011Routine
No violation noted during this evaluation. 01/06/2011Follow-Up
  • Critical: Preventing Contamination from Hands - 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)
  • Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
  • Critical: When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines (corrected on site)
    Train employees in when proper hand wash is to happen. there should be a wash before putting gloves on every time
 11/29/2010Routine
No violation noted during this evaluation. 10/22/2010Pre-Operational

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