No violation noted during this evaluation. | 07/16/2015 | VCR |
- Critical: Preventing Contamination from Hands - (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise approved, 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.
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06/05/2015 | Routine |
- 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.
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06/27/2014 | Routine |
- Chemical Sanitization Using Detergent-Sanitizers - If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.
- 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.
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06/27/2014 | Routine |
No violation noted during this evaluation. | 06/05/2013 | Routine |
No violation noted during this evaluation. | 09/24/2012 | VCR |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
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09/21/2012 | Routine |
No violation noted during this evaluation. | 06/21/2011 | Routine |
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