No violation noted during this evaluation. | 02/03/2016 | Modified HACCP |
No violation noted during this evaluation. | 09/16/2015 | Routine |
No violation noted during this evaluation. | 01/15/2015 | Modified HACCP |
No violation noted during this evaluation. | 10/27/2014 | Routine |
No violation noted during this evaluation. | 01/14/2014 | Modified HACCP |
No violation noted during this evaluation. | 09/26/2013 | Routine |
No violation noted during this evaluation. | 01/16/2013 | Modified HACCP |
- 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)
must not have bare hand contact with ready to eat foods
- Critical: RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code. (corrected on site)
discard product
|
09/25/2012 | Routine |
No violation noted during this evaluation. | 02/01/2012 | Modified HACCP |
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
check calibration of thermometers frquently such as once a week or check a food temperature with another thermometer that is calibrated correctly which should be done daily.
|
09/14/2011 | Routine |
No violation noted during this evaluation. | 01/27/2011 | Modified HACCP |
No violation noted during this evaluation. | 09/02/2010 | Routine |
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