- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cold holding temps; received at proper temp
|
10/28/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cold holding temps; received at proper temp
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Plumbing sys: maintained, backflow device instal
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
9/30/2015 |
- 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
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Single-use, single-service articles: properly stored, used
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
6/25/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Reheating procedures for hot holding
- Cooling time & temp; cooling methods
|
1/21/2015 |
- 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
- Other
|
11/25/2014 |
- Cold holding temps; received at proper temp
- Food & non-food contact surfaces cleanable, design
- Other
|
9/29/2014 |
- Cold holding temps; received at proper temp
- Food & non-food contact surfaces cleanable, design
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
5/29/2014 |
- 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
|
12/17/2013 |
- 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
|
8/23/2013 |
| No violation noted during this evaluation. | 6/24/2013 |
- 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
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Single-use, single-service articles: properly stored, used
|
3/19/2013 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Date marking and disposition
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
12/7/2012 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Date marking and disposition
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
|
9/12/2012 |
- Cold holding temps; received at proper temp
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
6/13/2012 |
- Food properly labeled, original container, honestly presented
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Other
|
2/24/2012 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Insects, rodents, & other pests controlled
- Cold holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Wiping cloths: properly used & stored; Sponges prohibited
- 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
|
11/15/2011 |
- Critical: Cold Hold (41/45 F)
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Rooms and equipment vented as required
|
7/5/2011 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Critical: Approved Source/Sound Condition
- Food Protected during Storage, Display, Transportation, Service
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Toxic Items Properly Used/Stored/Labeled
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/21/2011 |
- Critical: Cold Hold (41/45 F)
- Critical: Approved Source/Sound Condition
- Food Protected during Storage, Display, Transportation, Service
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Toxic Items Properly Used/Stored/Labeled
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Original container, no misbranding, honestly presented, properly labeled
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/7/2011 |
- Critical: Hot Hold (140 F)/Time Control
- Food Protected during Storage, Display, Transportation, Service
- Original container, no misbranding, honestly presented, properly labeled
- 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.
- Outside storage area/enclosures properly constructed, clean, located on proper surface, drained
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
3/7/2011 |
- Critical: Cold Hold (41/45 F)
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Original container, no misbranding, honestly presented, properly labeled
|
6/29/2010 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Single-service articles properly stored and dispensed
|
1/28/2010 |
Restaurant representatives - add corrected or new information about Bad Brad's Bbq, 1215 W. Main, Pawhuska, OK 74056 »