Stevos, 290 S 600 W, Heyburn, ID 83336 - Full Service inspection findings and violations

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Business Info

Name: STEVOS
Address: 290 S 600 W, Heyburn, ID 83336
Phone: (208) 679-3887
Restaurant type: Full Service
Total inspections: 7
Last inspection: 12/02/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 12/02/2015Routine
  • Handwashing Cleanser, Availability - Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (corrected on site)
 11/26/2014Routine
No violation noted during this evaluation. 03/26/2014Complaint
No violation noted during this evaluation. 11/19/2013VCR
  • Sanitization Pressure - The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
  • Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
  • Food Storage - Food stored 6' off the floor in clean, dry location & not stored in prohibited areas.
  • Consumer Self-Service Operations - Consumer self service operations monitored & provided with suitable utensils
 11/06/2013Routine
  • Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Equipment food-contact surfaces and utensils chall be clean to sight and touch. (corrected on site)
 11/30/2012Routine
  • Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code. (corrected on site)
  • 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: Before Use After Cleaning - Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
  • Critical: Clean Condition - Food Employees shall keep their hands and exposed portions of their arms clean.
  • Potentially Hazardous Food, Slacking - Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods). (corrected on site)
 12/30/2011Routine

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