El Toro (Gooding), 127 3rd Ave E, Gooding, ID 83330 - Full Service inspection findings and violations



Business Info

Name: EL TORO (Gooding)
Address: 127 3rd Ave E, Gooding, ID 83330
Phone: (208) 404-8309
Restaurant type: Full Service
Total inspections: 2
Last inspection: 04/30/2015

Restaurant representatives - add corrected or new information about El Toro (Gooding), 127 3rd Ave E, Gooding, ID 83330 »


Inspection findings

Inspection date

Type

  • Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according 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. (corrected on site)
04/30/2015Follow-Up
  • Miscellaneous Sources of Contamination - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
  • (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
  • Critical: Cooling - Cooked potentially hazardous food shall be cooled in accordance with the Food Code.
  • Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
  • Food Storage Containers, Identified with Common Name of Food - Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be identified with the common name of the food.
  • Thawing - Potentially hazardous food shall be thawed in compliance with the Food Code.
  • Wiping Cloths, Use Limitation - Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean.
  • 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.
04/23/2015Routine

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