| No violation noted during this evaluation. | 03/03/2016 | Follow-Up |
- Critical: Restriction - Poisonous or toxic materials that are not required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, were found in the food establishment. (corrected on site)
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02/25/2016 | Routine |
| No violation noted during this evaluation. | 03/19/2015 | VCR |
- Critical: RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code. (corrected on site)
- Critical: Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (corrected on site)
- Physical facilities cleaned as often as necessary to keep them clean (corrected on site)
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02/26/2015 | Routine |
| No violation noted during this evaluation. | 02/24/2014 | Follow-Up |
| No violation noted during this evaluation. | 02/06/2014 | Routine |
- Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean (corrected on site)
- Physical facilities cleaned as often as necessary to keep them clean (corrected on site)
- Critical: Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not being sanitized before use after cleaning. (corrected on site)
- Critical: Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code. (corrected on site)
- 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)
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02/26/2013 | Routine |
- Critical: Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (corrected on site)
Put time items where taken out of cooler. They must be used in 4 hours or thrown out.
- Critical: RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code. (corrected on site)
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02/27/2012 | Routine |
- Critical: RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code. (corrected on site)
- Critical: Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch. (corrected on site)
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02/15/2011 | Routine |
Restaurant representatives - add corrected or new information about Ming's Cafe, 714 N. 5th Ave., Pocatello, ID 83201 »