- Probe themometers provided & accurate
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
11/9/2015 |
- Cold holding temps; received at proper temp
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
4/7/2015 |
- Cold holding temps; received at proper temp
- Date marking and disposition
- Single-use, single-service articles: properly stored, used
- Food & non-food contact surfaces cleanable, design
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
11/3/2014 |
| No violation noted during this evaluation. | 5/23/2014 |
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Date marking and disposition
- Toxic substances properly identified, stored, used
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Single-use, single-service articles: properly stored, used
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
5/6/2014 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Reheating procedures for hot holding
- Toxic substances properly identified, stored, used
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Wiping cloths: properly used & stored; Sponges prohibited
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
11/13/2013 |
| No violation noted during this evaluation. | 5/14/2013 |
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
- 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
- Single-use, single-service articles: properly stored, used
- Food & non-food contact surfaces cleanable, design
|
5/7/2013 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Date marking and disposition
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- Personnel: clean, jewelry, hair restraints, FH Permits
- Food & non-food contact surfaces cleanable, design
- Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
11/6/2012 |
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
4/24/2012 |
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Original container, no misbranding, honestly presented, properly labeled
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Proper storage and handling of clean sanitized equipment and utensils
- Authorized persons only in food preparation and storage areas.
|
10/27/2011 |
| No violation noted during this evaluation. | 4/20/2011 |
- Critical: Cold Hold (41/45 F)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Toxic Items Properly Used/Stored/Labeled
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- 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
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
4/19/2011 |
| No violation noted during this evaluation. | 9/14/2010 |
| No violation noted during this evaluation. | 8/13/2010 |
- Critical: Cold Hold (41/45 F)
- 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
|
8/10/2010 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Proper storage and handling of clean sanitized equipment and utensils
- Single-service articles properly stored and dispensed
- Dressing rooms/lockers adequate, clean, used.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
1/15/2010 |
- Critical: Rapid Reheating (165 F in 2 Hrs)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Wash; rinse water clean, proper temperature
- Single-service articles properly stored and dispensed
- Lighting provided as required, fixtures shielded properly.
|
7/9/2009 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
5/21/2009 |
Restaurant representatives - add corrected or new information about Bill And Ruth's Submarine Shop, 928 W Will Rogers Blvd., Claremore, OK 74017 »