| No violation noted during this evaluation. | 10/05/2015 | VCR |
- Food Storage - Food stored 6' off the floor in clean, dry location & not stored in prohibited areas.
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code. (corrected on site)
- Food Storage Containers, Identified with Common Name of Food - Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be identified with the common name of the food. (corrected on site)
- Outside Receptacles - (A) Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit. (corrected on site)
- Thawing - Potentially hazardous food shall be thawed in compliance with the Food Code. (corrected on site)
- Critical: (A) Equipment food-contact surfaces and utensils shall be clean to sight and touch. (corrected on site)
- 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. (corrected on site)
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08/20/2015 | Routine |
| No violation noted during this evaluation. | 10/16/2014 | Follow-Up |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
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08/28/2014 | VCR |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
- Miscellaneous Sources of Contamination - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. (corrected on site)
- 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.
- Sanitizing Solutions, Testing Devices - A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
- 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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08/20/2014 | Routine |
| No violation noted during this evaluation. | 09/30/2013 | 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.
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09/26/2013 | Routine |
- Critical: PHF, Hot Holding - Potentially hazardous hot food shall be maintained at temperatures in accordance with the Food Code. (corrected on site)
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09/04/2012 | Routine |
- Critical: PHF, Hot Holding - Potentially hazardous hot food shall be maintained at temperatures in accordance with the Food Code. (corrected on site)
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09/04/2012 | Routine |
| No violation noted during this evaluation. | 08/26/2011 | Enforcement |
- Outside Receptacles - (A) Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code.
- Handwashing, Operation & Maintenance - A handwashing facility shall be maintained so that it is accessible at all times for employee use; may not be used for purposes other than handwashing; shall be used in accordance with manufacturer's instructions. (corrected on site)
- Food Storage - Food stored 6' off the floor in clean, dry location & not stored in prohibited areas.
- Critical: Cleaning Procedure - food employees shall clean their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified under 5-202.12. (corrected on site)
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
- Thawing - Potentially hazardous food shall be thawed in compliance with the Food Code. (corrected on site)
- Cooling, Heating, and Holding Capacities - Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3, Food Code.
- Food Storage Containers, Identified with Common Name of Food - Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be identified with the common name of the food.
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08/23/2011 | Routine |
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