Critical: Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
10/29/2015
Routine
No violation noted during this evaluation.
10/30/2014
Routine
No violation noted during this evaluation.
11/08/2013
VCR
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue. (corrected on site)
10/31/2013
Routine
No violation noted during this evaluation.
10/30/2012
Routine
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) Each hand washing sink must be provided with individual disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
10/05/2011
Routine
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) Must re-heat to 135 F, prior to food being placed on warmer for hot holding. May also use time as a control.
In-use utensils properly stored between uses (corrected on site) Tonges and all food contact utensils must be stored in a clean and sanitized location.
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