Mill Restaurant & Bar, 326 N 3rd Street, Unit A, Mccall, ID 83638 - Food Service Establishments inspection findings and violations



Business Info

Name: Mill Restaurant & Bar
Address: 326 N 3rd Street, Unit A, Mccall, ID 83638
Phone: (208)634-7683
Restaurant type: Food Service Establishments
Owner: Garber Motor Company Inc
Food ethnicity: American
Water: Public Water System
Sewer: Municipal Sewer
Total inspections: 18
Last inspection: 5/27/2015

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Inspection findings

Inspection date

Type

No violation noted during this evaluation. 5/27/2015Follow-up Inspection off site
No violation noted during this evaluation. 3/31/2015Follow-up Inspection off site
  • Cold holding
3/20/2015Follow-up Inspection on-site
  • Bare hands, contact of RTE food/expemption (3-301)
  • Cold holding
  • Date marking/disposition
  • Toxic substances identified
  • Food contact surfaces-construct…
  • Physical facilities
3/11/2015Inspection
  • Physical facilities
4/10/2014Follow-up Inspection on-site
  • Food contact surfaces-construct…
  • Physical facilities
3/19/2014Inspection
No violation noted during this evaluation. 3/8/2013Follow-up Inspection on-site
  • Handwashing Facilities
  • Food surfaces clean
  • Cooling
2/27/2013Inspection
No violation noted during this evaluation. 4/23/2012Follow-up Inspection off site
No violation noted during this evaluation. 3/2/2012Follow-up Inspection off site
No violation noted during this evaluation. 2/23/2012Follow-up Inspection off site
No violation noted during this evaluation. 2/22/2012Follow-up Inspection on-site
  • Food surfaces clean
  • Food contact surfaces-construct…
  • Plumbing installed; cross connection; back flow prevention
  • Physical facilities
2/8/2012Inspection
No violation noted during this evaluation. 2/16/2011Follow-up Inspection on-site
  • Food segregated
  • Food surfaces clean
  • Cold holding
  • Physical facilities
2/7/2011Inspection
No violation noted during this evaluation. 2/17/2010Follow-up Inspection on-site
  • Certification/Demonstration
  • Reheating/hot holding
  • Physical facilities
2/10/2010Follow-up Inspection on-site
  • Certification/Demonstration
  • Proper cooking/temperature
  • Reheating/hot holding
  • Cold holding
  • Date marking/disposition
  • Toxic substances identified
  • Physical facilities
2/2/2010Inspection

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