Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
The physical facilities shall be cleaned as often as necessary to keep them clean; Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident.
02/18/2016
Routine
Critical: Before Use After Cleaning - Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (corrected on site)
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