- Food not stored 6' off the floor in clean dry location or protected from contamination from the premises. (corrected on site)
- 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)
- Critical: Handwashing Cleanser, Availability - Each handwashing lavatory or group of 2 adjacent lavatories is not provided with a supply of hand cleaning liquid, powder, or bar soap. (corrected on site)
- 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)
- Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue. (corrected on site)
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10/30/2015 | Routine |
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
- Critical: Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions (corrected on site)
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (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)
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10/31/2014 | Routine |
- 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)
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
- Food not stored 6' off the floor in clean dry location. (corrected on site)
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10/31/2013 | Routine |
| No violation noted during this evaluation. | 10/31/2012 | Routine |
- Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue (corrected on site)
- Critical: Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code. (corrected on site)
- 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)
- Food not stored 6' off the floor in clean dry location. (corrected on site)
- Critical: Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions (corrected on site)
- Critical: Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form. (corrected on site)
“Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
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10/24/2011 | Routine |
- Insect control devices properly designed & installed (corrected on site)
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
- Critical: Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned as specified according to the Food Code. (corrected on site)
- Mop water/maintenance tools not put in prep, hand or warewashing sinks (corrected on site)
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10/25/2010 | Routine |
Restaurant representatives - add corrected or new information about Rim Rock Bar & Grill, 4539 S. 5th, Pocatello, ID 83204 »