Oasis Stop N Go #3, 1310 Addison Ave E, Twin Falls, ID 83301 - Supermarket / Convenience inspection findings and violations

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Business Info

Name: OASIS STOP N GO #3
Address: 1310 Addison Ave E, Twin Falls, ID 83301
Phone: (208) 733-7605
Restaurant type: Supermarket / Convenience
Total inspections: 7
Last inspection: 01/13/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 01/13/2016Routine
No violation noted during this evaluation. 04/02/2015Routine
No violation noted during this evaluation. 02/05/2014Routine
No violation noted during this evaluation. 04/18/2013Routine
No violation noted during this evaluation. 02/23/2012Routine
No violation noted during this evaluation. 03/10/2011VCR
  • 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.
  • 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.
  • Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
  • Critical: Equipment Food-Contact Surfaces and Utensils - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
  • 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.
  • Sanitizing Solutions, Testing Devices - A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
 03/02/2011Routine

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