| No violation noted during this evaluation. | 10/23/2015 | Follow-Up |
- In-use utensils not properly stored between uses (corrected on site)
removed the handles of the scoops from the product.
- Food not stored 6' off the floor in clean dry location or protected from contamination from the premises. (corrected on site)
corrected be moving onions off the floor onto a shelf at leas 6 inches off the floor.
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
corrected by moving raw chicken below or to the side of the shrimp and pumpkins
|
10/19/2015 | Routine |
| No violation noted during this evaluation. | 09/25/2014 | Follow-Up |
| No violation noted during this evaluation. | 09/11/2014 | Routine |
| No violation noted during this evaluation. | 10/21/2013 | VCR |
- Openings to outside not protected against entry of pest; Protective barriers not provided for exterior walls/roofs (corrected on site)
Corrected on site
|
09/24/2013 | Routine |
- Critical: Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code. (corrected on site)
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)
Corrected on site
- Critical: Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils are not cleaned according to the Food Code. (corrected on site)
Corrected on site
- 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)
Corrected on site
- Critical: Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. (corrected on site)
Corrected on site
- Food not stored 6' off the floor in clean dry location. (corrected on site)
Corrected on site
|
09/19/2012 | Complaint |
- 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)
Corrected on Site -
- 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)
Corrected on site
- Critical: Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. (corrected on site)
Corrected on site
- Critical: Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils are not cleaned according to the Food Code. (corrected on site)
Corrected on site
- Critical: Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code. (corrected on site)
Corrected on site
|
09/19/2012 | 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)
|
09/15/2011 | Routine |
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
- 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)
|
10/13/2010 | Routine |
| No violation noted during this evaluation. | 07/08/2010 | Pre-Operational |
Restaurant representatives - add corrected or new information about Golden China Restaurant, 845 W. Bridge St, Blackfoot, ID 83221 »