- Single-service/use items stored 6' off the floor in a clean, dry location & not stored in prohibited areas (corrected on site)
When out of shelving use crates to keep items off the floor and do not store items in the restroom.
- Critical: When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines (corrected on site)
Install a small handwash sink in the sandwich making area.
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02/03/2016 | Routine |
- Single-service/use items stored 6' off the floor in a clean, dry location & not stored in prohibited areas (corrected on site)
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Clean to Sight and Touch - Equipment, food-contact surfaces and utensils are not clean to sight and touch. (corrected on site)
Wash can opener after every use.
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02/02/2015 | Routine |
No violation noted during this evaluation. | 02/12/2014 | Follow-Up |
- Critical: Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils are not cleaned according to the Food Code. (corrected on site)
- 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)
put a glove on when needed
- Single-service/use items stored 6' off the floor in a clean, dry location & not stored in prohibited areas (corrected on site)
- Food not stored 6' off the floor in clean dry location. (corrected on site)
- 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)
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02/04/2014 | Routine |
- 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)
- Single-service/use items stored 6' off the floor in a clean, dry location & not stored in prohibited areas (corrected on site)
if out of shelving space, crates can be used to keep single use items on the floor
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02/11/2013 | Routine |
- Equipment maintained free of encrusted grease/soil deposits (corrected on site)
- Food not stored 6' off the floor in clean dry location. (corrected on site)
keep food items off the floor
- Single-service/use items stored 6' off the floor in a clean, dry location & not stored in prohibited areas (corrected on site)
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02/16/2012 | Routine |
- 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)
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02/03/2011 | Routine |
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