- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
Discarded chili, roast beef, sliced ham, and soups. Get fridge fixed before product is held in it.
- Critical: RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code. (corrected on site)
corrected by discarding canadian bacon
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11/20/2015 | Routine |
- Critical: RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code. (corrected on site)
corrected by discarding chili made on 10/25.
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11/04/2014 | Routine |
No violation noted during this evaluation. | 11/26/2013 | Routine |
No violation noted during this evaluation. | 12/20/2012 | VCR |
No violation noted during this evaluation. | 11/21/2012 | Routine |
No violation noted during this evaluation. | 11/30/2011 | VCR |
- 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)
- Critical: Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code. (corrected on site)
always reheat your foods on the stove or microwave to a minimum of 165 degrees F before puting them in the hot hold unit
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11/17/2011 | Routine |
No violation noted during this evaluation. | 11/29/2010 | Routine |
No violation noted during this evaluation. | 10/22/2010 | Pre-Operational |
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