- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Toxic substances properly identified, stored, used
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1/6/2016 |
- Disposition of returns, previously served, Reconditioned, unsafe food
- Food equipment: improper use, operation (Materials, design)
- Cold holding temps; received at proper temp
- Date marking and disposition
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food & non-food contact surfaces cleanable, design
|
1/21/2015 |
- Cold holding temps; received at proper temp
- Single-use, single-service articles: properly stored, used
- Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning
|
12/3/2013 |
No violation noted during this evaluation. | 12/3/2012 |
No violation noted during this evaluation. | 3/2/2012 |
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
|
2/23/2012 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Thermometers provided and conspicuous
- Proper storage and handling of clean sanitized equipment and utensils
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
6/15/2010 |
- Handling of food or ice minimized, proper use of utensils
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/23/2009 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
6/23/2008 |
No violation noted during this evaluation. | 6/20/2007 |
- Critical: Cold Hold (41/45 F)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
|
6/12/2007 |
- Proper storage and handling of clean sanitized equipment and utensils
|
11/8/2005 |
No violation noted during this evaluation. | 8/11/2004 |
- Critical: Cold Hold (41/45 F)
- Thermometers provided and conspicuous
|
7/12/2004 |
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