- Wiping Cloths, Use Limitation - Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean. (corrected on site)
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01/15/2016 | Routine |
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code. (corrected on site)
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04/14/2015 | Routine |
| No violation noted during this evaluation. | 02/13/2014 | VCR |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code. (corrected on site)
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code. (corrected on site)
- Critical: Consumer Advisory - The permit holder must inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
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02/05/2014 | Routine |
| No violation noted during this evaluation. | 04/25/2013 | Follow-Up |
- 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.
- 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: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Equipment food-contact surfaces and utensils chall be clean to sight and touch.
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code.
- Critical: Cooling - Cooked potentially hazardous food shall be cooled in accordance with the Food Code. (corrected on site)
- Critical: Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
- 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. (corrected on site)
- The physical facilities shall be cleaned as often as necessary to keep them clean; Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident.
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04/15/2013 | Routine |
| No violation noted during this evaluation. | 07/26/2012 | VCR |
- The physical facilities shall be cleaned as often as necessary to keep them clean; Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident.
- Wiping Cloths, Use Limitation - Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean. (corrected on site)
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07/12/2012 | Complaint Investigation |
| No violation noted during this evaluation. | 03/28/2012 | VCR |
- Critical: Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
- Wiping Cloths, Use Limitation - Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean.
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03/20/2012 | Routine |
| No violation noted during this evaluation. | 03/22/2011 | Pre-Opening |
- Wiping Cloths, Use Limitation - Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean.
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code.
- Critical: When to Wash - Food Employees shall clean their hands and exposed portions of their arms according to Food Code guidelines (corrected on site)
- The physical facilities shall be cleaned as often as necessary to keep them clean; Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident.
- 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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03/14/2011 | Routine |
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