| No violation noted during this evaluation. | 02/17/2016 | Follow-Up |
| No violation noted during this evaluation. | 02/04/2016 | Routine |
| No violation noted during this evaluation. | 03/11/2015 | Follow-Up |
- Proper thawing methods not used for PHF (TCS foods) (corrected on site)
A. Under refrigeration that maintains the food temperature at 5C (41F). B.Completely submerged under running water: (1) At a water temperature of 70F or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41F or
(4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under 3-401.11(A) or (B) to be above 5C (41F), or 7C (45F) as specified under 3-501.16(A)(2)(b), for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41F 45F as specified under 3-501.16(A)(2)(b); (C) As part of a cooking process if the food that is frozen is: (1) Cooked as specified under 3-401.11(A) or (B) or 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
- 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: Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material. (corrected on site)
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02/18/2015 | Routine |
| No violation noted during this evaluation. | 02/24/2014 | 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)
Each handwashing lavatory or group of adjacent lavatories must be provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
- Critical: Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material. (corrected on site)
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material.
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
Food must be protected from cross contamination according to the Food Code. Raw beef must not be stored above any ready to eat food.
- 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)
Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours must be 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.
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02/19/2014 | Routine |
| No violation noted during this evaluation. | 03/05/2013 | Follow-Up |
| No violation noted during this evaluation. | 02/19/2013 | Follow-Up |
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
Raw shell eggs must not be stored above any ready to eat foods.
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. Potentially hazardous food must be held cold must be 41 F or colder.
- 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)
Handwash sink must be accessible at all times for employee use
- Critical: Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material. (corrected on site)
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material.
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02/14/2013 | Routine |
- Critical: Cooling - Cooked potentially hazardous food was not cooled in accordance with 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)
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02/16/2012 | Routine |
- 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)
- Food not stored 6' off the floor in clean dry location. (corrected on site)
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02/25/2011 | Routine |
Restaurant representatives - add corrected or new information about El Vaquero, 960 S Broadway, Blackfoot, ID 83221 »