| No violation noted during this evaluation. | 01/28/2016 | Routine |
| No violation noted during this evaluation. | 05/04/2015 | Follow-Up |
- Thawing - Potentially hazardous food shall be thawed in compliance with 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)
- Temperature Measuring Devices - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use.
- Critical: Demonstration - The Person in Charge shall demonstrate to the Regulatory Authority knowledge of food borne disease prevention, application of the HACCP principles, and the requirements of the Idaho Food Code (IFC). The Person in Charge shall demonstrate this knowledge by at least One of the following: A. Complying with IFC by not having any critical violations at the time of inspection. B. Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program. The approved programs in Idaho are: Certified Professional Food Manager (CPFM), National Registry of Food Service Professionals (NRFSP), ServSafe, Idaho online course, and the University of Idaho Extension course. C. Responding correctly to the inspector’s questions as they relate to the specific food operation.
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04/08/2015 | Routine |
- Maintaining & Using Handwashing Facilities - Handwashing facilities shall be kept clean, and maintained and used as specified in the Food Code. (corrected on site)
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07/11/2014 | Routine |
| No violation noted during this evaluation. | 05/06/2013 | VCR |
- Food Storage - Food stored 6' off the floor in clean, dry location & not stored in prohibited areas.
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code. (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.
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05/03/2013 | Routine |
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code. (corrected on site)
- Food Storage - Food stored 6' off the floor in clean, dry location & not stored in prohibited areas. (corrected on site)
- Thawing - Potentially hazardous food shall be thawed in compliance with the Food Code. (corrected on site)
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06/21/2012 | Routine |
| No violation noted during this evaluation. | 04/22/2011 | VCR |
- Thawing - Potentially hazardous food shall be thawed in compliance with the Food Code. (corrected on site)
- Food Storage - Food stored 6' off the floor in clean, dry location & not stored in prohibited areas.
- In-Use Utensils, Between-Use Storage - During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored properly as per the Food Code. (corrected on site)
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04/15/2011 | Routine |
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