- Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories shall be 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)
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08/10/2015 | Routine |
No violation noted during this evaluation. | 08/27/2014 | Follow-Up |
- Hot Water Sanitization Temperatures - In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F). (B) The maximum temperature specified under (A) of this section, does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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08/20/2014 | Routine |
- Ice as a coolant not used as food; Packaged foods not stored in direct contact with water/ice during display
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08/13/2013 | Routine |
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code. (corrected on site)
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08/20/2012 | Routine |
No violation noted during this evaluation. | 08/12/2011 | Routine |
Restaurant representatives - add corrected or new information about Perrys Restaurant, 131 W 4th St, Ketchum, ID 83340 »