- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
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09/24/2015 | Routine |
- 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)
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
- Critical: Mechanical Warewashing, Sanitization Pressure - The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve (corrected on site)
- In-use utensils not properly stored between uses (corrected on site)
- Single-service/use items properly handled to protect food-/lip-contact surfaces (corrected on site)
- Openings to outside not protected against entry of pest; Protective barriers not provided for floors, walls and ceilings. (corrected on site)
Maybe have an alarm on the door if it is left open for too long? Add a screen door if you want to have the door open.
- Equipment/utensils/thermometers not designed & constructed for durability. (corrected on site)
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09/25/2014 | Routine |
| No violation noted during this evaluation. | 11/22/2013 | Follow-Up |
| No violation noted during this evaluation. | 10/01/2013 | Follow-Up |
- 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)
- 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)
- Openings to outside not protected against entry of pest; Protective barriers not provided for exterior walls/roofs (corrected on site)
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09/23/2013 | Routine |
- Critical: Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils is not clean to sight and touch. (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)
- Single-service/use items properly handled to protect food-/lip-contact surfaces (corrected on site)
- Critical: Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material. (corrected on site)
- Critical: Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result. (corrected on site)
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09/25/2012 | Routine |
- Critical: Cooking Raw Animal Foods - Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are not cooked to heat all parts of the food to a temperature and for a time that complies with the Food Code (corrected on site)
- Critical: Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result. (corrected on site)
- Critical: Chemical Sanitization-Temp, pH, Concentration, Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not conform to the Food Code. (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)
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09/15/2011 | Routine |
- Critical: Mechanical Warewashing, Hot Water Sanitization - Surfaces such as cutting blocks and boards that are subject to scratching and scoring need to be resurfaced as they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. (corrected on site)
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09/20/2010 | Routine |
Restaurant representatives - add corrected or new information about Texas Roadhouse, 560 Bullock St., Pocatello, ID 83202 »