- Critical: RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not 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)
Corrected by discarding the milk.
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12/10/2015 | Routine |
No violation noted during this evaluation. | 12/18/2014 | VCR |
No violation noted during this evaluation. | 12/17/2014 | Routine |
- Critical: Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code. (corrected on site)
They turned the cooker up and broguht tempature to 165 for the hot dogs before turning the temperture down to hot hold.
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12/23/2013 | 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)
Drinking containers must be stored away from the dishwashing and food prep areas.
- Critical: Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not 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)
obtain paper towels for drying hands
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12/21/2012 | Routine |
No violation noted during this evaluation. | 01/11/2012 | VCR |
- Critical: Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code. (corrected on site)
get food cooked fast then turn down for hot hold. Use a thermometer to verify proper temperatures were reached
- Food not stored 6' off the floor in clean dry location. (corrected on site)
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12/08/2011 | Routine |
- Single-service/use items stored 6' off the floor in a clean, dry location & not stored in prohibited areas (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)
test sanitiezer with test strips to ensure proper concentration of 50 - 200 ppm. it is best to test the rag not the solution.
- Food stored 6' off the floor in clean, dry location & not stored in prohibited areas (corrected on site)
Food items that are in boxes may mot be stored on the floor.
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12/02/2010 | Routine |
Restaurant representatives - add corrected or new information about Jj's Food Mart/Taco Time, 218 N. 4th, Montpelier, ID 83254 »