- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code. (corrected on site)
- Food Storage - Food stored 6' off the floor in clean, dry location & not stored in prohibited areas. (corrected on site)
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08/06/2015 | Routine |
No violation noted during this evaluation. | 12/05/2014 | Complaint |
No violation noted during this evaluation. | 08/25/2014 | Routine |
- 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)
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10/01/2013 | Routine |
No violation noted during this evaluation. | 09/14/2012 | VCR |
- Critical: Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in accordance with the Food Code. (corrected on site)
- Temperature Measuring Devices, Ambient Air and Water - Ambient air and water temperature measuring device that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to 1.5C in the intended range of use; Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to 3F in the intended range of use.
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09/07/2012 | Routine |
No violation noted during this evaluation. | 08/23/2011 | Routine |
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