No violation noted during this evaluation. | 08/27/2015 | Routine |
No violation noted during this evaluation. | 10/23/2014 | VCR |
- 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.
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10/03/2014 | Routine |
No violation noted during this evaluation. | 01/24/2014 | VCR |
- Critical: Reduced Oxygen Packaging, Criteria - Food establishments that package food using a reduced oxygen packaging method must obtain a Variance and/or shall have a HACCP plan in accordance with the Food Code.
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10/25/2013 | Routine |
No violation noted during this evaluation. | 09/13/2012 | Routine |
No violation noted during this evaluation. | 09/08/2011 | VCR |
- Critical: Preventing Contamination from Hands - Food employees shall wash their hands as specified in the Food Code. (corrected on site)
- Good Repair and Calibration - (A) Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) Food temperature measuring device shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (C) Ambient air temperature, water pressure, and water temperature measuring device shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Demonstration - The Person in Charge shall demonstrate to the Regulatory Authority knowledge of food borne disease prevention, application of the HACCP principles, and the requirements of the Idaho Food Code (IFC). The Person in Charge shall demonstrate this knowledge by at least One of the following: A. Complying with IFC by not having any critical violations at the time of inspection. B. Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program. The approved programs in Idaho are: Certified Professional Food Manager (CPFM), National Registry of Food Service Professionals (NRFSP), ServSafe, Idaho online course, and the University of Idaho Extension course. C. Responding correctly to the inspector’s questions as they relate to the specific food operation.
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08/31/2011 | Routine |
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