- 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 by making another sanitizing solution with the proper concentration
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03/24/2015 | Routine |
No violation noted during this evaluation. | 04/02/2014 | VCR |
- Critical: Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code. (corrected on site)
corrected by discarding soup.
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03/25/2014 | Routine |
- Critical: Effective pest control measures not in place * or dead, trapped pest not removed from traps at adequate frequency. (corrected on site)
remove and dispose of mouse.
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03/22/2013 | Routine |
- 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)
- Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean (corrected on site)
- Food contaminated by another source (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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03/20/2012 | Routine |
No violation noted during this evaluation. | 03/23/2011 | Follow-Up |
No violation noted during this evaluation. | 03/15/2011 | Routine |
No violation noted during this evaluation. | 02/23/2011 | Pre-Operational |
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