| No violation noted during this evaluation. | 12/03/2015 | Follow-Up |
- 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)
Violation number 7 is corrected onsite.
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
Violation number 11 is corrected onsite.
- Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean (corrected on site)
Violation number 45 is corrected onsite.
- Food may not be stored: In locker rooms, In toilet rooms, In dressing rooms, In garbage rooms, In mechanical rooms, Under sewer lines that are not shielded to intercept potential drips, Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed, Under open stairwells, or Under other sources of contamination. (corrected on site)
Violation number 34 is corrected onsite.
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12/02/2015 | Routine |
- 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 Idaho Food Code.
- Single-service/use items stored 6' off the floor in a clean, dry location & not stored in prohibited areas (corrected on site)
Single-service/use items must be stored 6' off the floor in a clean, dry location & not stored in prohibited areas.
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12/29/2014 | Routine |
| No violation noted during this evaluation. | 12/23/2013 | Follow-Up |
- Critical: Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code. (corrected on site)
Rice must be cooled from 135 F to 70 F within 2 hours. It must then be cooled to 41 F within an additional 4 hours.
- 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.
- Critical: Handwashing Cleanser, Availability - Each handwashing lavatory or group of 2 adjacent lavatories is not provided with a supply of hand cleaning liquid, powder, or bar soap. (corrected on site)
Bathroom handwash sink must be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Food contaminated by another source (corrected on site)
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12/12/2013 | Routine |
| No violation noted during this evaluation. | 01/28/2013 | VCR |
- Critical: Cleaning Procedure - Food employees did not use the proper cleaning procedure to clean their hands and exposed portions of their arms. (corrected on site)
Food employees must use proper hand cleaning procedures to clean their hands and exposed portions of their arms according to Idaho Food Code, 5-301.12.
- Critical: Where to Wash - Food Employees did not clean their hands in a handwashing lavatory or approved automatic handwashing facility. (corrected on site)
Food Employees did not clean their hands in a handwashing lavatory or approved automatic handwashing facility. Food employees may not clean their hand in any sink used for warewashing.
- In-use utensils not properly stored between uses (corrected on site)
Must store food contact utensils in a clean and sanitized manner.
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01/17/2013 | Routine |
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
- In-use utensils not properly stored between uses (corrected on site)
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01/25/2012 | Routine |
- In-use utensils not properly stored between uses (corrected on site)
- Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean (corrected on site)
- Thermometers located in refrigerators/hot holding units to measure ambient air in warmest/coolest areas of units (corrected on site)
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12/29/2010 | Routine |
Restaurant representatives - add corrected or new information about Los Roberto's, 990 Market Street, Blackfoot, ID 83221 »