No violation noted during this evaluation. | 02/01/2016 | Follow-Up |
- Critical: Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
Hot holding must be min. 135 or hotter.
- Physical facilities maintained in good repair (corrected on site)
- Food may not be stored: In locker rooms, In toilet rooms, In dressing rooms, In garbage rooms, In mechanical rooms, Under sewer lines that are not shielded to intercept potential drips, Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed, Under open stairwells, or Under other sources of contamination. (corrected on site)
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01/21/2016 | Routine |
No violation noted during this evaluation. | 01/21/2015 | VCR |
No violation noted during this evaluation. | 01/20/2015 | Routine |
- Critical: Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result. (corrected on site)
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01/28/2014 | Routine |
No violation noted during this evaluation. | 01/25/2013 | Routine |
No violation noted during this evaluation. | 01/12/2012 | Routine |
- Critical: Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material. (corrected on site)
- Critical: Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not 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)
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01/13/2011 | Routine |
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