| No violation noted during this evaluation. | 12/01/2015 | VCR |
- Handwashing Facility, Installation - (A) A handwashing lavatory shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. (B) A steam mixing valve may not be used at a handwashing lavatory. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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11/23/2015 | Routine |
| No violation noted during this evaluation. | 12/10/2014 | Routine |
| No violation noted during this evaluation. | 03/28/2014 | Follow-Up |
- Critical: Equipment Food-Contact Surfaces and Utensils - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
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03/12/2014 | Follow-Up |
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code.
- Critical: Equipment Food-Contact Surfaces and Utensils - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
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02/25/2014 | Complaint |
- 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. (corrected on site)
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code. (corrected on site)
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09/12/2013 | Routine |
- Critical: Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
- Critical: Utensils/food-contact surfaces made of safe, durable, smooth materials*
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08/22/2012 | Routine |
| No violation noted during this evaluation. | 08/15/2011 | Enforcement |
- Critical: Before Use After Cleaning - Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
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07/25/2011 | Enforcement |
- Wiping Cloths, Use Limitation - Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean.
- Critical: Before Use After Cleaning - Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
- Critical: RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code.
- Critical: Clean Condition - Food Employees shall keep their hands and exposed portions of their arms clean. (corrected on site)
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07/21/2011 | Routine |
Restaurant representatives - add corrected or new information about Wayside Cafe, 300 S Hwy 24, Heyburn, ID 83336 »