No violation noted during this evaluation. | 01/08/2016 | Modified HACCP |
No violation noted during this evaluation. | 10/05/2015 | Routine |
No violation noted during this evaluation. | 01/21/2015 | Modified HACCP |
No violation noted during this evaluation. | 09/24/2014 | Routine |
No violation noted during this evaluation. | 03/05/2014 | Modified HACCP |
- 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)
Chlorine sanitizer must be in the range of 50-100 ppm.
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10/08/2013 | Routine |
No violation noted during this evaluation. | 02/14/2013 | Modified HACCP |
- 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)
Chlorine ppm must be between 50 to 100 ppm. Empty and remake sanitizer bucket with the proper chlorine ppm.
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09/26/2012 | Routine |
No violation noted during this evaluation. | 03/21/2012 | Modified HACCP |
No violation noted during this evaluation. | 10/18/2011 | VCR |
No violation noted during this evaluation. | 09/28/2011 | Routine |
No violation noted during this evaluation. | 03/14/2011 | Modified HACCP |
No violation noted during this evaluation. | 09/22/2010 | Routine |
Restaurant representatives - add corrected or new information about Dist. #55 Blackfoot Sixth Grade, 50 South Shilling, Blackfoot, ID 83221 »