No violation noted during this evaluation. | 06/16/2015 | VCR |
- Critical: Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils are not cleaned according to the Food Code. (corrected on site)
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06/04/2015 | Routine |
- In-use utensils not properly stored between uses (corrected on site)
Use a clean container that can be washed out with the scoop every 3-4 hrs.
- 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)
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06/17/2014 | Routine |
No violation noted during this evaluation. | 07/03/2013 | VCR |
- Thermometers located in refrigerators/hot holding units to measure ambient air in warmest/coolest areas of units (corrected on site)
- Critical: Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code. (corrected on site)
to help cool faster you could freqently stir the foods up in the fridge or even move to the walk in cooler. also regularly check the temperature till the foods are fully cooled down.
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06/05/2013 | Routine |
No violation noted during this evaluation. | 07/31/2012 | VCR |
No violation noted during this evaluation. | 07/10/2012 | Routine |
No violation noted during this evaluation. | 07/11/2011 | VCR |
No violation noted during this evaluation. | 06/13/2011 | Routine |
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