No violation noted during this evaluation. | 07/29/2015 | Follow-Up |
- Critical: Cleaning Procedure - food employees shall clean their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified under 5-202.12.
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07/22/2015 | Routine |
- Handwashing Facility, Installation - (A) A handwashing lavatory shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. (B) A steam mixing valve may not be used at a handwashing lavatory. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Chemical Sanitization - Temperature, pH, Concentration, and Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall conform to the Food Code.
- Critical: PHF, Hot Holding - Potentially hazardous hot food shall be maintained at temperatures in accordance with the Food Code.
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07/19/2014 | Routine |
No violation noted during this evaluation. | 07/19/2014 | VCR |
- Critical: Utensils/food-contact surfaces made of safe, durable, smooth materials*
- Sanitizing Solutions, Testing Devices - A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
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10/29/2013 | Routine |
No violation noted during this evaluation. | 08/07/2013 | Pre-Opening |
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