- 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)
There are some really great metal trays that mount on the walls that would great for employees to store their beverages in throughout the kitchen. If you are interested in more info call me.
- Single-service/use items properly handled to protect food-/lip-contact surfaces (corrected on site)
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04/29/2015 | Routine |
- Critical: Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code. (corrected on site)
- Critical: Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
- Critical: Mechanical Warewashing, Hot Water Sanitization - in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F). (corrected on site)
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04/28/2014 | 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)
- Single-service/use items properly handled to protect food-/lip-contact surfaces (corrected on site)
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04/29/2013 | Routine |
No violation noted during this evaluation. | 05/02/2012 | VCR |
- Single-service/use items properly handled to protect food-/lip-contact surfaces (corrected on site)
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
use metal pans and lids on tomatoes in that area
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04/30/2012 | Routine |
No violation noted during this evaluation. | 04/26/2011 | Routine |
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