- Cold holding temps; received at proper temp
- Non-food contact surfaces clean; Cleaning frequency
- Service Sinks;Maintenance & cleaning tools
|
10/22/2015 |
- Food equipment: improper use, operation (Materials, design)
- Cold holding temps; received at proper temp
- Non-food contact surfaces clean; Cleaning frequency
|
4/14/2015 |
- Food contact surfaces of equipment & utensils clean
- 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
|
12/16/2014 |
- Food equipment: improper use, operation (Materials, design)
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
3/20/2014 |
- Food contact surfaces of equipment & utensils clean
- Approved thaw methods; Active coll containers stored
- Food & non-food contact surfaces cleanable, design
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Other
|
12/16/2013 |
| No violation noted during this evaluation. | 7/25/2013 |
| No violation noted during this evaluation. | 2/5/2013 |
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
1/5/2012 |
- Critical: Hot Hold (140 F)/Time Control
- Hot and Cold Water Under Pressure / Sufficient Capacity
- 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
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/15/2011 |
- Critical: Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Plumbing properly installed and maintained, inspected where required.
|
1/27/2011 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Handling of food or ice minimized, proper use of utensils
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Lighting provided as required, fixtures shielded properly.
|
9/28/2010 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
|
1/8/2010 |
- Critical: Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Proper storage and handling of clean sanitized equipment and utensils
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
7/31/2009 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Lighting provided as required, fixtures shielded properly.
|
6/26/2009 |
- Critical: Cold Hold (41/45 F)
|
3/26/2009 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
|
9/30/2008 |
- Critical: Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- In-use food or ice dispensing utensils properly stored and used
- Lighting provided as required, fixtures shielded properly.
|
6/19/2008 |
- Critical: Rapid Reheating (165 F in 2 Hrs)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
- Lighting provided as required, fixtures shielded properly.
|
3/24/2008 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- In-use food or ice dispensing utensils properly stored and used
|
12/11/2007 |
- Critical: Hot Hold (140 F)/Time Control
- Toxic Items Properly Used/Stored/Labeled
- Lighting provided as required, fixtures shielded properly.
|
9/12/2007 |
| No violation noted during this evaluation. | 5/14/2007 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- 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.
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/12/2007 |
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Plumbing properly installed and maintained, inspected where required.
|
12/5/2006 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- 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
|
9/29/2006 |
- Food Protected during Storage, Display, Transportation, Service
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
|
6/26/2006 |
- Handling of food or ice minimized, proper use of utensils
- 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
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Non-food-contact surfaces of equipment and utensils clean.
- Plumbing properly installed and maintained, inspected where required.
|
3/1/2006 |
- Food Protected during Storage, Display, Transportation, Service
- Handling of food or ice minimized, proper use of utensils
- 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
|
10/5/2005 |
Restaurant representatives - add corrected or new information about Charlies Chicken & Bbq, 801 S Dewey, Wagoner, OK 74467 »