No violation noted during this evaluation. | 01/22/2016 | Follow-Up |
- A test kit or other device that accurately measures the concentration in mg/L (PPM)of sanitizing solutions not provided. (corrected on site)
- Critical: Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (corrected on site)
Must document time product was cooked with temp. and identify the 4 hr discard time.
- Critical: Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code. (corrected on site)
|
01/14/2016 | Routine |
No violation noted during this evaluation. | 03/26/2015 | Follow-Up |
No violation noted during this evaluation. | 03/26/2015 | Enforcement |
No violation noted during this evaluation. | 03/12/2015 | Follow-Up |
No violation noted during this evaluation. | 01/30/2015 | Routine |
- 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)
Corrected on site
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
Corrected on site
- Critical: Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code. (corrected on site)
Corrected on site
- Critical: Restriction - Poisonous or toxic materials that are not required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, were found in the food establishment. (corrected on site)
Corrected on site
- Food not stored 6' off the floor in clean dry location. (corrected on site)
Corrected on site
- Unpackaged food not protected from environmental contamination during prep (corrected on site)
Corrected on site
- Food contaminated by another source (corrected on site)
Corrected on site
- Critical: Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils are not cleaned according to the Food Code. (corrected on site)
Corrected on site
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01/30/2014 | Routine |
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
Thawed chicken improperly
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01/29/2013 | Routine |
No violation noted during this evaluation. | 05/17/2012 | Follow-Up |
- 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)
always wash hands before putting gloves on
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01/25/2012 | Routine |
No violation noted during this evaluation. | 02/10/2011 | Follow-Up |
- Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning (corrected on site)
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01/20/2011 | Routine |
Restaurant representatives - add corrected or new information about New Hong Kong, 156 N Broadway, Blackfoot, ID 83221 »