- Critical: Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result. (corrected on site)
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Clean to Sight and Touch - Equipment, food-contact surfaces and utensils are not clean to sight and touch. (corrected on site)
- Critical: Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code. (corrected on site)
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04/27/2015 | Routine |
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
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04/28/2014 | Routine |
- Critical: Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code. (corrected on site)
Use cooling sheets until everyone has the process under control. You could also just always use the cooling sheets.
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
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04/25/2013 | Routine |
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
Tech called out for repair.
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04/20/2012 | Routine |
- Critical: Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result. (corrected on site)
Must have a lid and straw or a screw top lid to be used in kitchen. They must be stored below food storage, prep, dishwashing, and clean kitchen ware.
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
You can hold eggs out by time by marking container with time brought out of cooler. They can be out for 4 hours. If there are any left after 4 hours they must be tossed out.
- Critical: Conditions of use - Poisonous or toxic materials are not being used according to law and the Food Code. (corrected on site)
Use test strips to make sure not over 100 ppm. Do not add soap to sanitizer buckets.
- Critical: Preventing Contamination from Hands - food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (corrected on site)
Use gloves, deli tissues or utensils to avoid barehand contact with ready to eat foods.
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11/28/2011 | Routine |
No violation noted during this evaluation. | 11/26/2010 | Routine |
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