| No violation noted during this evaluation. | 01/19/2016 | VCR |
- Critical: RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code. (corrected on site)
Discard outdated food. Corrected by discarding all sliced meat that was out of date.
- Critical: Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
Discard product and ensure new product does not drop below 135 F. Corrected by discarding product that was out of temperature.
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01/13/2016 | Routine |
| No violation noted during this evaluation. | 02/19/2015 | Follow-Up |
| No violation noted during this evaluation. | 02/02/2015 | Follow-Up |
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
Potatoes that are contaminated must be discarded or must demonstrate that they are no longer contaminated on the inside or outside of the potato. correct by 1/26/15
- Food may not be stored: In locker rooms, In toilet rooms, In dressing rooms, In garbage rooms, In mechanical rooms, Under sewer lines that are not shielded to intercept potential drips, Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed, Under open stairwells, or Under other sources of contamination. (corrected on site)
Can not use room for food preparation as it is not clean or sanitize. Dust and build up is on falls and open plumbing is accessible.
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
Only remove the number of eggs that will be cooked instead of the whole flat to keep the eggs below 45 degrees.
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01/26/2015 | Routine |
- Critical: RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded 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)
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
- 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: RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code. (corrected on site)
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
not going to store meats where the sauce are stored.
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01/23/2014 | Routine |
| No violation noted during this evaluation. | 01/31/2013 | VCR |
| No violation noted during this evaluation. | 01/29/2013 | Routine |
| No violation noted during this evaluation. | 01/20/2012 | Routine |
- Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean (corrected on site)
- Critical: Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code. (corrected on site)
- Critical: When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines (corrected on site)
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01/24/2011 | Papered |
Restaurant representatives - add corrected or new information about Patterson Quik Stop Inc., 111 N Hooper, Soda Springs, ID 83276 »