- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Toxic substances properly identified, stored, used
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
11/3/2015 |
- Hot holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Food & non-food contact surfaces cleanable, design
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
4/13/2015 |
- Critical: Valid license to operate; non-transferable
- Critical: PIC Present, demonstration of knowledge, performs duties
|
8/20/2014 |
- Critical: Valid license to operate; non-transferable
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Plumbing sys: maintained, backflow device instal
|
4/3/2014 |
- Toxic substances properly identified, stored, used
- Themometers provided, accurate, conspicuous
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
6/12/2013 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Food contact surfaces of equipment & utensils clean
- Water: adequate pressure, sufficient capacity
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
12/27/2012 |
| No violation noted during this evaluation. | 6/27/2012 |
- Cold holding temps; received at proper temp
|
3/15/2012 |
| No violation noted during this evaluation. | 11/8/2011 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- 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
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
10/20/2011 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Plumbing properly installed and maintained, inspected where required.
|
2/23/2011 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
|
1/31/2011 |
- Critical: Hot Hold (140 F)/Time Control
- In-use food or ice dispensing utensils properly stored and used
- Non-food-contact surfaces of equipment and utensils clean.
- Plumbing properly installed and maintained, inspected where required.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
10/26/2010 |
- Critical: Hot Hold (140 F)/Time Control
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/23/2010 |
- Food Protected during Storage, Display, Transportation, Service
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/2/2010 |
- Critical: Hot Hold (140 F)/Time Control
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/17/2009 |
- Critical: Hot Hold (140 F)/Time Control
- Critical: Proper Cooking Temperatures per PHF
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/3/2009 |
| No violation noted during this evaluation. | 8/5/2008 |
Restaurant representatives - add corrected or new information about Broadway Express, 801 W. Broadway, Ardmore, OK 73401 »