- 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. (corrected on site)
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01/26/2016 | Routine |
| No violation noted during this evaluation. | 04/07/2015 | Routine |
| No violation noted during this evaluation. | 02/04/2014 | VCR |
- Handwashing Facility, Installation - (A) A handwashing lavatory shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. (B) A steam mixing valve may not be used at a handwashing lavatory. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- 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.
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
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01/24/2014 | Routine |
| No violation noted during this evaluation. | 04/22/2013 | VCR |
- Food Storage - Food stored 6' off the floor in clean, dry location & not stored in prohibited areas.
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code.
- 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.
- Sanitizing Solutions, Testing Devices - A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
- 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)
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
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03/28/2013 | Routine |
| No violation noted during this evaluation. | 06/19/2012 | VCR |
- Critical: Before Use After Cleaning - Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
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06/13/2012 | Routine |
| No violation noted during this evaluation. | 07/13/2011 | VCR |
- Food Storage - Food stored 6' off the floor in clean, dry location & not stored in prohibited areas. (corrected on site)
- Cooling, Heating, and Holding Capacities - Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3, Food Code.
- Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories shall be provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. (corrected on site)
- Critical: Preventing Contamination from Hands - Food employees shall wash their hands as specified in the Food Code. (corrected on site)
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
- 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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06/15/2011 | Routine |
Restaurant representatives - add corrected or new information about El Cazador Mexican Restaurant, 113 S Broadway, Buhl, ID 83316 »