No violation noted during this evaluation. | 08/26/2015 | Routine |
No violation noted during this evaluation. | 08/25/2014 | Routine |
- 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)
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08/30/2013 | Routine |
No violation noted during this evaluation. | 08/31/2012 | 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: 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)
- In-use utensils not properly stored between uses (corrected on site)
- Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean (corrected on site)
Please keep cloths sanitizer bucket or dirty bucket when not in use.
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08/22/2011 | Routine |
No violation noted during this evaluation. | 08/22/2011 | VCR |
No violation noted during this evaluation. | 08/22/2011 | VCR |
- 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)
- 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)
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08/05/2010 | Papered |
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