| No violation noted during this evaluation. | 07/29/2015 | Follow-Up |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
- Critical: PHF, Hot Holding - Potentially hazardous hot food shall be maintained at temperatures in accordance with the Food Code. (corrected on site)
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06/08/2015 | Routine |
| No violation noted during this evaluation. | 06/20/2014 | Follow-Up |
- Handwashing Facility, Installation - (A) A handwashing lavatory shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. (B) A steam mixing valve may not be used at a handwashing lavatory. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
- Miscellaneous Sources of Contamination - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
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04/15/2014 | Routine |
| No violation noted during this evaluation. | 05/16/2013 | VCR |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
|
05/03/2013 | Routine |
| No violation noted during this evaluation. | 07/17/2012 | VCR |
- Handwashing Facility, Installation - (A) A handwashing lavatory shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. (B) A steam mixing valve may not be used at a handwashing lavatory. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions. (corrected on site)
- Critical: RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be 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.
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
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07/11/2012 | Routine |
- Floors, Walls, and Ceilings - Except as specified under 6-201.14, the floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
- Critical: RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be 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.
- Critical: Preventing Contamination from Hands - Food employees shall wash their hands as specified in the Food Code. (corrected on site)
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06/09/2011 | Routine |
Restaurant representatives - add corrected or new information about Aguila Con El Taco (Burley), 123 W 5th N St, Burley, ID 83318 »