- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
Move food in cooler in a working fridge that will keep the food below 41F.
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09/25/2015 | Routine |
No violation noted during this evaluation. | 10/17/2014 | Follow-Up |
No violation noted during this evaluation. | 10/03/2014 | Follow-Up |
- 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)
Make sure you wash hands when changing task or putting gloves on
- 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)
make sure to never touch ready to eat foods with your bare hands.
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09/26/2014 | 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)
corrected by placing dates on ready to eat potentially hazardous foods as to when it was prepared.
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09/20/2013 | Routine |
No violation noted during this evaluation. | 10/01/2012 | VCR |
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
seperate the meat to avoid cross contamination.
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09/25/2012 | Routine |
No violation noted during this evaluation. | 09/16/2011 | Routine |
No violation noted during this evaluation. | 09/09/2010 | Routine |
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