| No violation noted during this evaluation. | 05/13/2015 | Follow-Up |
| No violation noted during this evaluation. | 05/13/2015 | Follow-Up |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
- Critical: Before Use After Cleaning - Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
- The physical facilities shall be cleaned as often as necessary to keep them clean; Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident.
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05/05/2015 | Routine |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
- (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- The physical facilities shall be cleaned as often as necessary to keep them clean; Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident.
|
05/05/2015 | Routine |
| No violation noted during this evaluation. | 06/04/2014 | Follow-Up |
| No violation noted during this evaluation. | 06/04/2014 | Follow-Up |
- Miscellaneous Sources of Contamination - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
|
04/25/2014 | Routine |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
- Miscellaneous Sources of Contamination - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
|
04/25/2014 | Routine |
| No violation noted during this evaluation. | 04/10/2013 | VCR |
- Handwashing, Operation & Maintenance - A handwashing facility shall be maintained so that it is accessible at all times for employee use; may not be used for purposes other than handwashing; shall be used in accordance with manufacturer's instructions.
- Critical: Preventing Contamination from Hands - Food employees shall wash their hands as specified in the Food Code.
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04/10/2013 | Routine |
| No violation noted during this evaluation. | 04/10/2013 | Routine |
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code. (corrected on site)
|
05/10/2012 | Routine |
- Critical: Returned Food & Reservice of Food - After being served or sold and in the possession of a consumer, food that is unused or returned by the consumer may not be offered as food for human consumption. (corrected on site)
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05/09/2012 | Routine |
| No violation noted during this evaluation. | 05/31/2011 | Enforcement |
| No violation noted during this evaluation. | 05/04/2011 | Routine |
- Critical: Controlling Pests - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods outlined in the Food Code. (corrected on site)
- Wiping Cloths, Use Limitation - Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean.
- Floors, Walls, and Ceilings - Except as specified under 6-201.14, the floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
|
05/04/2011 | Routine |
Restaurant representatives - add corrected or new information about Swensens #3, 113 E Ellis St, Paul, ID 83347 »