| No violation noted during this evaluation. | 12/14/2015 | VCR |
- 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)
- 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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10/27/2015 | Routine |
| No violation noted during this evaluation. | 11/30/2014 | Follow-Up |
| No violation noted during this evaluation. | 10/27/2014 | Routine |
| No violation noted during this evaluation. | 11/01/2013 | VCR |
- Critical: Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
- Critical: Handwashing Cleanser, Availability - Each handwashing lavatory or group of 2 adjacent lavatories is not provided with a supply of hand cleaning liquid, powder, or bar soap. (corrected on site)
- Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue. (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)
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10/28/2013 | Routine |
- Critical: Handwashing Facilities (loc./placement) - A handwashing facility is not located so as to allow convenient use by Employees in food preparation, food dispensing, and warewashing areas; and in, or immediately adjacent to, toilet rooms. (corrected on site)
- Food not stored 6' off the floor in clean dry location. (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)
- Floors/walls/ceilings smooth & easily cleanable. (corrected on site)
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10/29/2012 | 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)
All handwash sinks must have Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
- Single-service/use items stored 6' off the floor in a clean, dry location & not stored in prohibited areas (corrected on site)
All single-service/use items must be stored at least six inches off the ground.
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10/03/2011 | Routine |
- Single-service/use items stored 6' off the floor in a clean, dry location & not stored in prohibited areas (corrected on site)
All single-service/use items must be stored minimum of 6 inches off the floor. Cups moved to shelf greater than 6 inches off the floor.
- 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)
All spray bottles must be labeled with the common name of its contents.
- 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)
Must date mark brats and sausages 7 days from when the original package is opened. Containers of brats and sausages dated. Violation number 20 is corrected onsite.
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10/25/2010 | Routine |
Restaurant representatives - add corrected or new information about Kicks 66 Pocatello Creek, 1510 Pocatello Creek Rd., Pocatello, ID 83201 »