- 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
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Single-use, single-service articles: properly stored, used
- Non-food contact surfaces clean; Cleaning frequency
|
1/13/2016 |
- Cold holding temps; received at proper temp
- 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
|
7/28/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Probe themometers provided & accurate
- Toxic substances properly identified, stored, used
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food contact surfaces of equipment & utensils 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
|
7/14/2014 |
- Critical: Valid license to operate; non-transferable
- Insects, rodents, & other pests controlled
- Cold holding temps; received at proper temp
- Probe themometers provided & accurate
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
8/9/2013 |
- Critical: Valid license to operate; non-transferable
- 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
- Date marking and disposition
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
|
5/6/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Hot holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Single-use, single-service articles: properly stored, used
- Non-food contact surfaces clean; Cleaning frequency
|
7/17/2012 |
- Warewashing: Sanitize at ppm/temp
- Food & non-food contact surfaces cleanable, design
|
6/15/2012 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Warewashing: Sanitize at ppm/temp
- Food & non-food contact surfaces cleanable, design
|
6/5/2012 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Disposition of returns, previously served, Reconditioned, unsafe food
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Warewashing: Sanitize at ppm/temp
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Single-use, single-service articles: properly stored, used
- Non-food contact surfaces clean; Cleaning frequency
|
5/31/2012 |
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Single-service articles properly stored and dispensed
|
7/15/2011 |
| No violation noted during this evaluation. | 8/9/2010 |
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Critical: Approved Source/Sound Condition
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Handling of food or ice minimized, proper use of utensils
|
7/19/2010 |
| No violation noted during this evaluation. | 8/14/2009 |
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Food Protected during Storage, Display, Transportation, Service
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- OTHER VIOLATIONS
- Thermometers provided and conspicuous
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
8/12/2009 |
- Critical: Hot Hold (140 F)/Time Control
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Food Protected during Storage, Display, Transportation, Service
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- OTHER VIOLATIONS
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
|
8/7/2009 |
Restaurant representatives - add corrected or new information about Best Western Norman Inn And Suites, 2841 S. Classen, Norman, OK 73071 »