- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
1/15/2016 |
| No violation noted during this evaluation. | 11/6/2015 |
- Critical: PIC Present, demonstration of knowledge, performs duties
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Insects, rodents, & other pests controlled
- Reheating procedures for hot holding
- Cooling time & temp; cooling methods
- Cold holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Themometers provided, accurate, conspicuous
- 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
|
11/4/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Cooling time & temp; cooling methods
- Date marking and disposition
- Time as public health control, procedure/records
- Probe themometers provided & accurate
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- 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
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
9/10/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Sinks used for intended purposes
- Food equipment: improper use, operation (Materials, design)
- Insects, rodents, & other pests controlled
- Date marking and disposition
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Other
|
8/17/2015 |
- Reheating procedures for hot holding
- Date marking and disposition
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- 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
|
8/4/2015 |
| No violation noted during this evaluation. | 4/17/2015 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Hot holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
- Themometers provided, accurate, conspicuous
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
3/9/2015 |
- Hot holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Themometers provided, accurate, conspicuous
- Single-use, single-service articles: properly stored, used
- Non-food contact surfaces clean; Cleaning frequency
- Plumbing sys: maintained, backflow device instal
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Service Sinks;Maintenance & cleaning tools
|
11/3/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food contact surfaces of equipment & utensils clean
- Themometers provided, accurate, conspicuous
- Eating,drink,tobacco use; No discharge from eyes,nose
- Single-use, single-service articles: properly stored, used
- Non-food contact surfaces clean; Cleaning frequency
- Plumbing sys: maintained, backflow device instal
|
7/31/2014 |
| No violation noted during this evaluation. | 4/29/2014 |
- Critical: PIC Present, demonstration of knowledge, performs duties
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cooling time & temp; cooling methods
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Eating,drink,tobacco use; No discharge from eyes,nose
- Wiping cloths: properly used & stored; Sponges prohibited
- 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
|
4/15/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Probe themometers provided & accurate
- Food contact surfaces of equipment & utensils clean
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
10/15/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Insects, rodents, & other pests controlled
- Food contact surfaces of equipment & utensils clean
- Themometers provided, accurate, conspicuous
- 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
|
1/11/2013 |
- Hot holding temps; received at proper temp
- Adequate facilities/equip. to maintain food temps
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
7/10/2012 |
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Plumbing sys: maintained, backflow device instal
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
4/10/2012 |
- Reheating procedures for hot holding
- Hot holding temps; received at proper temp
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Eating,drink,tobacco use; No discharge from eyes,nose
- Wiping cloths: properly used & stored; Sponges prohibited
- Food & non-food contact surfaces cleanable, design
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
|
1/12/2012 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Toxic Items Properly Used/Stored/Labeled
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Dressing rooms/lockers adequate, clean, used.
|
10/7/2011 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Toxic Items Properly Used/Stored/Labeled
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
7/7/2011 |
| No violation noted during this evaluation. | 4/4/2011 |
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
1/4/2011 |
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
10/15/2010 |
- Critical: Cold Hold (41/45 F)
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
|
7/8/2010 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
4/30/2010 |
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Non-food-contact surfaces of equipment and utensils clean.
|
3/2/2010 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
|
10/29/2009 |
Restaurant representatives - add corrected or new information about Bad Brad's Bbq, 3317 E. 6th Ave., Stillwater, OK 74074 »