No violation noted during this evaluation. | 12/29/2015 | Follow-Up |
- Temperature Measuring Devices - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use.
- Critical: Food Contact with Equipment & Utensils - Food shall only contact surfaces of equipment and utensils that are cleaned as specified according to the Food Code.
- Kitchenware and Tableware - Kitchenware / tableware handled to protect food- and lip-contact surfaces; Soiled tableware removed from eating areas in compliance to Food Code.
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12/14/2015 | Routine |
No violation noted during this evaluation. | 12/01/2014 | Routine |
No violation noted during this evaluation. | 12/09/2013 | Routine |
- Critical: Consumer Advisory - The permit holder must inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form. (corrected on site)
- Miscellaneous Sources of Contamination - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
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12/04/2012 | Routine |
No violation noted during this evaluation. | 12/20/2011 | VCR |
- Critical: Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in accordance with the Food Code.
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12/12/2011 | Routine |
Restaurant representatives - add corrected or new information about The Cellar Pub, 400 Sun Valley Rd, Ketchum, ID 83340 »