No violation noted during this evaluation. | 08/05/2015 | Routine |
No violation noted during this evaluation. | 07/29/2015 | Routine |
No violation noted during this evaluation. | 08/14/2014 | Routine |
No violation noted during this evaluation. | 10/21/2013 | VCR |
- Critical: Controlling Pests - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods outlined in the Food Code.
- Temperature Measuring Devices - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use.
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09/25/2013 | Routine |
No violation noted during this evaluation. | 08/04/2012 | Routine Rescheduled |
No violation noted during this evaluation. | 07/18/2012 | Routine |
No violation noted during this evaluation. | 08/04/2011 | 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.
- Sanitizing Solutions, Testing Devices - A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
- The physical facilities shall be cleaned as often as necessary to keep them clean; Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident.
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07/28/2011 | Routine |
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