| No violation noted during this evaluation. | 09/21/2015 | Follow-Up |
- 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)
Corrected onsite
- 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)
Violation number 25 is corrected onsite.
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
Violation number 11 is corrected onsite.
- Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean (corrected on site)
Violation number 45 is corrected onsite.
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09/15/2015 | Routine |
- Critical: Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result. (corrected on site)
A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
- Critical: When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines (corrected on site)
Food Employees shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use article and: (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready to eat foods.
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
Food was nomust be protected from cross contamination according to the Food Code.
- Food not stored 6' off the floor in clean dry location or protected from contamination from the premises. (corrected on site)
Food must be stored 6' off the floor in clean dry location or protected from contamination from the premises.
- Single-service/use items stored 6' off the floor in a clean, dry location & not stored in prohibited areas (corrected on site)
Single-service/use items must be stored 6' off the floor in a clean, dry location & must not be stored in prohibited areas.
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09/18/2014 | Routine |
- Critical: Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not being sanitized before use after cleaning. (corrected on site)
Chlorine sanitizer solution at wiping cloth must be between 25 to 100 ppm.
- 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)
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.
- Single-service/use items stored 6' off the floor in a clean, dry location & not stored in prohibited areas (corrected on site)
Single-service/use items must be stored at least 6' off the floor in a clean, dry location & not stored in prohibited areas.
- Food not stored 6' off the floor in clean dry location. (corrected on site)
Must store food at least 6' off the floor in clean dry location.
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09/19/2013 | Routine |
| No violation noted during this evaluation. | 09/28/2012 | VCR |
- Frozen PHF (TCS foods) not slacked at proper temperature; Proper thawing methods not used for PHF (TCS foods) (corrected on site)
Violation corrected onsite.
- Food not stored 6' off the floor in clean dry location. (corrected on site)
Corrected onsite.
- 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)
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.
- 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)
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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09/14/2012 | Routine |
- Materials for floors/walls/ceilings smooth, durable, & easily cleanable under normal use (corrected on site)
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09/13/2011 | VCR |
| No violation noted during this evaluation. | 09/02/2011 | Routine |
Restaurant representatives - add corrected or new information about Stockman's, 340 W. Judicial, Blackfoot, ID 83221 »