| No violation noted during this evaluation. | 02/02/2016 | Routine |
| No violation noted during this evaluation. | 02/02/2016 | Routine |
| No violation noted during this evaluation. | 02/02/2016 | Routine |
| No violation noted during this evaluation. | 02/02/2016 | Routine |
- Critical: PHF, Hot Holding - Potentially hazardous hot food shall be maintained at temperatures in accordance with the Food Code. (corrected on site)
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06/08/2015 | Routine |
| No violation noted during this evaluation. | 05/04/2015 | Pre-Opening |
| No violation noted during this evaluation. | 05/04/2015 | Routine |
| No violation noted during this evaluation. | 05/04/2015 | 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 shall 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. (corrected on site)
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05/04/2015 | Routine |
| No violation noted during this evaluation. | 02/11/2015 | VCR |
- Critical: Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
|
01/16/2015 | Pre-Opening |
| No violation noted during this evaluation. | 01/16/2015 | Pre-Opening |
| No violation noted during this evaluation. | 09/20/2013 | VCR |
| No violation noted during this evaluation. | 09/20/2013 | VCR |
| No violation noted during this evaluation. | 09/12/2013 | Routine |
- Critical: Equipment Food-Contact Surfaces and Utensils - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
|
09/12/2013 | Routine |
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code.
- Outside Receptacles - (A) Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
- Floors, Walls, and Ceilings - Except as specified under 6-201.14, the floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
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09/12/2013 | Routine |
| No violation noted during this evaluation. | 07/30/2012 | VCR |
| No violation noted during this evaluation. | 07/27/2012 | 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 shall 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.
|
07/27/2012 | Routine |
| No violation noted during this evaluation. | 07/27/2012 | Routine |
| No violation noted during this evaluation. | 07/25/2011 | VCR |
| No violation noted during this evaluation. | 07/18/2011 | 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 shall 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. (corrected on site)
- Sanitizing Solutions, Testing Devices - A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
- Temperature Measuring Devices - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use. (corrected on site)
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07/18/2011 | Routine |
| No violation noted during this evaluation. | 07/18/2011 | Routine |
Restaurant representatives - add corrected or new information about Logans Market, 130 Hwy 30, Filer, ID 83328 »