- Critical: Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code. (corrected on site)
Cool foods with lids off.
- Insect control devices not properly designed and installed. (corrected on site)
was removed
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
store raw foods on bottom shelf or in a thight lidded container.
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06/04/2015 | Routine |
No violation noted during this evaluation. | 01/30/2015 | Follow-Up |
No violation noted during this evaluation. | 07/08/2014 | Follow-Up |
No violation noted during this evaluation. | 06/24/2014 | Follow-Up |
- Critical: Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code. (corrected on site)
Use Proper chlorine sanitizer test strips to check sanitizer levels.
- Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean (corrected on site)
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
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06/17/2014 | Routine |
No violation noted during this evaluation. | 06/11/2013 | Routine |
No violation noted during this evaluation. | 06/11/2013 | VCR |
No violation noted during this evaluation. | 06/08/2012 | Routine |
No violation noted during this evaluation. | 06/16/2011 | Routine |
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