- Cold holding temps; received at proper temp
- Hand wash sinks:designed, clean,used; Proper signage
- Other
|
11/16/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
7/6/2015 |
| No violation noted during this evaluation. | 4/21/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cold holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Single-use, single-service articles: properly stored, used
- Hand wash sinks:designed, clean,used; Proper signage
|
1/30/2015 |
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
|
11/7/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
|
10/8/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Toliet facilities: accessible, properly constructed, cleaned Self closures
|
9/8/2014 |
- Food contact surfaces of equipment & utensils clean
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
8/8/2014 |
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Single-use, single-service articles: properly stored, used
|
7/8/2014 |
- Food contact surfaces of equipment & utensils clean
|
6/2/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
|
4/22/2014 |
- Critical: PIC Present, demonstration of knowledge, performs duties
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Date marking and disposition
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Personnel: clean, jewelry, hair restraints, FH Permits
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Plumbing sys: maintained, backflow device instal
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Other
|
1/17/2014 |
- Critical: PIC Present, demonstration of knowledge, performs duties
- Critical: Special processes (Variance, ROP, shellfish tanks, HACCP
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Cold holding temps; received at proper temp
- Date marking and disposition
- Toxic substances properly identified, stored, used
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food contact surfaces of equipment & utensils clean
- Personnel: clean, jewelry, hair restraints, FH Permits
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Single-use, single-service articles: properly stored, used
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
12/19/2013 |
- Critical: PIC Present, demonstration of knowledge, performs duties
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Cooling time & temp; cooling methods
- Cold holding temps; received at proper temp
- Date marking and disposition
- Adequate facilities/equip. to maintain food temps
- Probe themometers provided & accurate
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Food properly labeled, original container, honestly presented
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Service Sinks;Maintenance & cleaning tools
|
11/21/2013 |
- Insects, rodents, & other pests controlled
- Cooling time & temp; cooling methods
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Wiping cloths: properly used & stored; Sponges prohibited
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Hand wash sinks:designed, clean,used; Proper signage
|
8/14/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cooling time & temp; cooling methods
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Food properly labeled, original container, honestly presented
- Wiping cloths: properly used & stored; Sponges prohibited
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
5/3/2013 |
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
1/23/2012 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Original container, no misbranding, honestly presented, properly labeled
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
8/18/2011 |
- Critical: Cold Hold (41/45 F)
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Original container, no misbranding, honestly presented, properly labeled
|
1/5/2011 |
- Critical: Cold Hold (41/45 F)
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Toxic Items Properly Used/Stored/Labeled
- Original container, no misbranding, honestly presented, properly labeled
- In-use food or ice dispensing utensils properly stored and used
|
12/15/2010 |
Restaurant representatives - add corrected or new information about 40 Truck Repair/Cafe, 11561 N 1900 Rd, Sayre, OK 73662 »