Minidoka Co Senior Center, 702 11th St, Rupert, ID 83350 - Full Service inspection findings and violations

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Business Info

Name: MINIDOKA CO SENIOR CENTER
Address: 702 11th St, Rupert, ID 83350
Phone: (208) 436-9107
Restaurant type: Full Service
Total inspections: 9
Last inspection: 03/02/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 03/02/2016Routine
No violation noted during this evaluation. 02/25/2015Follow-Up
  • Food Storage - Food stored 6' off the floor in clean, dry location & not stored in prohibited areas.
 02/20/2015Routine
No violation noted during this evaluation. 04/01/2014Follow-Up
  • Hot Water Sanitization Temperatures - In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F). (B) The maximum temperature specified under (A) of this section, does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
 03/11/2014Routine
No violation noted during this evaluation. 02/28/2013VCR
  • Critical: Preventing Contamination from Hands - Food employees shall wash their hands as specified in the Food Code.
  • Critical: Demonstration - The Person in Charge shall demonstrate to the Regulatory Authority knowledge of food borne disease prevention, application of the HACCP principles, and the requirements of the Idaho Food Code (IFC). The Person in Charge shall demonstrate this knowledge by at least One of the following: A. Complying with IFC by not having any critical violations at the time of inspection. B. Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program. The approved programs in Idaho are: Certified Professional Food Manager (CPFM), National Registry of Food Service Professionals (NRFSP), ServSafe, Idaho online course, and the University of Idaho Extension course. C. Responding correctly to the inspector’s questions as they relate to the specific food operation.
 02/08/2013Routine
  • Critical: Conformance with Approved Procedures - The permit holder shall comply with the HACCP plans and procedures that were submitted and approved as a basis for the modification or waiver; and maintain and provide to the regulatory authority, upon request, records specified in the Food Code.
  • Critical: Chemical Sanitization - Temperature, pH, Concentration, and Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall conform to the Food Code.
  • Critical: PHF, Hot Holding - Potentially hazardous hot food shall be maintained at temperatures in accordance with the Food Code.
 03/28/2012Routine
No violation noted during this evaluation. 02/09/2011Routine

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