- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures 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)
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Clean to Sight and Touch - Equipment, food-contact surfaces and utensils are not clean to sight and touch. (corrected on site)
- Critical: Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
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04/14/2015 | Routine |
- Proper thawing methods not used for PHF (TCS foods) (corrected on site)
Corrected on site
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
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)
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)
Corrected on site
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Clean to Sight and Touch - Equipment, food-contact surfaces and utensils are not clean to sight and touch. (corrected on site)
Corrected on site
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05/20/2014 | Routine |
- In-use utensils not properly stored between uses (corrected on site)
Corrected on site
- Critical: Restriction - Poisonous or toxic materials that are not required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, were found in the food establishment. (corrected on site)
Corrected on site
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04/29/2013 | Routine |
- Critical: Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code. (corrected on site)
Corrected on site
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
Corrected on site
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
Corrected on site
- Critical: Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
Corrected on site
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04/30/2012 | Routine |
| No violation noted during this evaluation. | 05/04/2011 | VCR |
- 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)
corrected on site
- Critical: Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
corrected on site
- Critical: Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code. (corrected on site)
corrected on site
- Critical: Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils is not clean to sight and touch. (corrected on site)
corrected on site
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04/30/2011 | Routine |
Restaurant representatives - add corrected or new information about The 5 Mile Inn, 4828 Yellowstone, Chubbuck, ID 83202 »