No violation noted during this evaluation. | 01/27/2016 | Routine |
No violation noted during this evaluation. | 01/14/2015 | Routine |
No violation noted during this evaluation. | 01/14/2015 | Routine |
- Critical: Consumer Advisory - The permit holder must inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form. (corrected on site)
- Critical: RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food shall be discarded in accordance with the Food Code. (corrected on site)
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02/01/2014 | Routine |
No violation noted during this evaluation. | 02/11/2013 | VCR |
- Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories shall be 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)
- 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.
- Sponges, Use Limitation - Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.
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02/09/2013 | Routine |
No violation noted during this evaluation. | 01/27/2012 | Routine |
No violation noted during this evaluation. | 01/07/2011 | Routine |
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