Me & Lou's Diner, 75 South 300 East, Malad, ID 83252 - Food Service Restaurant - Full Service inspection findings and violations

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Business Info

Name: ME & LOU'S DINER
Address: 75 South 300 East, Malad, ID 83252
Phone: (208) 766-2919
Restaurant type: Food Service Restaurant - Full Service
Total inspections: 14
Last inspection: 11/10/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 11/10/2015Follow-Up
No violation noted during this evaluation. 10/06/2015Follow-Up
  • Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
  • Food not stored 6' off the floor in clean dry location or protected from contamination from the premises. (corrected on site)
    Crates can be used to keep food off the floor when shelving is not available.
 08/17/2015Routine
No violation noted during this evaluation. 09/23/2014Follow-Up
  • Critical: Preventing Contamination from Hands - food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (corrected on site)
  • Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean (corrected on site)
 08/26/2014Routine
No violation noted during this evaluation. 11/19/2013Follow-Up
No violation noted during this evaluation. 10/31/2013Follow-Up
No violation noted during this evaluation. 10/01/2013Follow-Up
  • 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)
 08/22/2013Routine
No violation noted during this evaluation. 09/18/2012VCR
  • Food contaminated by another source (corrected on site)
  • Food not stored 6' off the floor in clean dry location. (corrected on site)
 08/06/2012Routine
No violation noted during this evaluation. 09/06/2011Follow-Up
  • 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)
    all reheats need to reach 165 F
  • Critical: Preventing Contamination from Hands - food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (corrected on site)
    use gloves, tongs, or spatulas
  • Critical: Chemical Sanitization-Temp, pH, Concentration, Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not conform to the Food Code. (corrected on site)
 08/02/2011Routine
  • Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
    Turn equipment down and monitor foods regularly with hanging thermometers as well as log stem thermometers.
  • Food stored 6' off the floor in clean, dry location & not stored in prohibited areas (corrected on site)
  • Thermometers located in refrigerators/hot holding units to measure ambient air in warmest/coolest areas of units (corrected on site)
    There should always be thermometers in the coolers
 08/04/2010Papered

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