No violation noted during this evaluation. | 09/02/2015 | Routine Rescheduled |
No violation noted during this evaluation. | 05/29/2015 | Routine |
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code. (corrected on site)
- Minimum Number - Handwashing facilities shall be provided as specified under Food Code. (corrected on site)
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08/28/2014 | Routine Rescheduled |
No violation noted during this evaluation. | 08/27/2014 | Routine Rescheduled |
No violation noted during this evaluation. | 05/30/2014 | Routine |
No violation noted during this evaluation. | 04/30/2014 | VCR |
- 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.
- Critical: Before Use After Cleaning - Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (corrected on site)
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04/22/2014 | Routine |
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code. (corrected on site)
|
08/28/2013 | Routine |
No violation noted during this evaluation. | 08/29/2012 | Routine |
No violation noted during this evaluation. | 09/01/2011 | Routine Rescheduled |
No violation noted during this evaluation. | 05/27/2011 | Routine |
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