- 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)
- Critical: Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
- Critical: Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions (corrected on site)
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Clean to Sight and Touch - Equipment, food-contact surfaces and utensils are not clean to sight and touch. (corrected on site)
- Physical facilities cleaned as often as necessary to keep them clean (corrected on site)
|
03/11/2015 | Routine |
No violation noted during this evaluation. | 04/14/2014 | Follow-Up |
- Critical: Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
|
03/20/2014 | Routine |
No violation noted during this evaluation. | 04/01/2013 | Follow-Up |
No violation noted during this evaluation. | 03/26/2013 | Follow-Up |
- In-use utensils not properly stored between uses (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: Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils are not cleaned according to the Food Code. (corrected on site)
- Critical: Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code. (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)
|
03/12/2013 | Routine |
- 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)
|
03/22/2012 | Routine |
No violation noted during this evaluation. | 04/04/2011 | Follow-Up |
- 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)
- 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)
- Critical: Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
frequent temperature checks with long stem thermometer need to occur frequently to ensure equipment is working properly
|
03/10/2011 | Routine |
Restaurant representatives - add corrected or new information about Ridley's Deli, 911 N. Main St., Pocatello, ID 83204 »