No violation noted during this evaluation. | 01/29/2016 | Routine |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code. (corrected on site)
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04/13/2015 | Routine |
No violation noted during this evaluation. | 03/06/2014 | VCR |
- Critical: RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
- 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.
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02/27/2014 | Routine |
No violation noted during this evaluation. | 05/02/2013 | VCR |
- 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.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Equipment food-contact surfaces and utensils chall be clean to sight and touch. (corrected on site)
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04/17/2013 | Routine |
No violation noted during this evaluation. | 12/13/2012 | Enforcement |
- 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.
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12/07/2012 | Complaint |
No violation noted during this evaluation. | 03/29/2012 | VCR |
- Critical: Chemical Sanitization - Temperature, pH, Concentration, and Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall conform to the Food Code. (corrected on site)
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
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03/28/2012 | Routine |
- 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. (corrected on site)
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03/10/2011 | Routine |
Restaurant representatives - add corrected or new information about Sharis Restaurant, 1601 Blue Lakes Blvd N, Twin Falls, ID 83301 »