No violation noted during this evaluation. | 10/19/2015 | Routine |
- 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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03/12/2015 | Routine |
No violation noted during this evaluation. | 11/06/2014 | Routine |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code. (corrected on site)
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04/02/2014 | Routine |
- Critical: Eating, Drinking, or Using Tobacco - An employee shall eat, drink, or use any form of tobacco only 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 can not result. (corrected on site)
- 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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12/05/2013 | Routine |
No violation noted during this evaluation. | 03/19/2013 | Routine |
No violation noted during this evaluation. | 10/18/2012 | Routine |
No violation noted during this evaluation. | 04/17/2012 | Routine |
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code. (corrected on site)
- Critical: RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food shall be discarded in accordance with the Food Code. (corrected on site)
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11/09/2011 | Routine |
No violation noted during this evaluation. | 05/11/2011 | Routine |
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