No violation noted during this evaluation. | 02/04/2016 | Routine |
No violation noted during this evaluation. | 03/30/2015 | VCR |
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
- Critical: Hot Water and Chemical - After being cleaned, equipment, food-contact surfaces and/or utensils are not sanitized in accordance with the Food Code. (corrected on site)
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02/23/2015 | Routine |
No violation noted during this evaluation. | 04/14/2014 | VCR |
- Critical: Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code. (corrected on site)
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02/25/2014 | Routine |
No violation noted during this evaluation. | 04/25/2013 | VCR |
- 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)
- Critical: Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code. (corrected on site)
- Critical: Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code. (corrected on site)
Temp warm-up or reheat temps prior to going into warmer.
- Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean (corrected on site)
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02/20/2013 | Routine |
No violation noted during this evaluation. | 03/06/2012 | VCR |
- In-use utensils not properly stored between uses (corrected on site)
- 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)
- 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)
Document on sticker time items are taken out of cooler.
- Critical: Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils are not cleaned according to the Food Code. (corrected on site)
Utensils in use must go through the 4 step cleaning process at least every four hours.
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02/23/2012 | Routine |
- 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)
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
In years past a pack of ice has been placed on the items located in this location.
correct by 2-4-11
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02/04/2011 | Routine |
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