- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Cold holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Personnel: clean, jewelry, hair restraints, FH Permits
- Eating,drink,tobacco use; No discharge from eyes,nose
- Non-food contact surfaces clean; Cleaning frequency
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
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1/12/2016 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Cold holding temps; received at proper temp
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
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7/16/2015 |
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Date marking and disposition
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning
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1/29/2015 |
- Date marking and disposition
- Themometers provided, accurate, conspicuous
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Single-use, single-service articles: properly stored, used
- Food & non-food contact surfaces cleanable, design
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Service Sinks;Maintenance & cleaning tools
|
10/29/2014 |
- Themometers provided, accurate, conspicuous
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Personnel: clean, jewelry, hair restraints, FH Permits
- Food & non-food contact surfaces cleanable, design
|
6/2/2014 |
- 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
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- 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
- Garbage/refuse:properly disposed
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11/16/2012 |
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Service Sinks;Maintenance & cleaning tools
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3/29/2012 |
- Thermometers provided and conspicuous
- Handling of food or ice minimized, proper use of utensils
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3/14/2011 |
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Equipment and utensils pre-flushed, scraped, soaked.
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
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6/25/2010 |
- Thermometers provided and conspicuous
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
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9/10/2007 |
- 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
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3/28/2007 |
- Critical: Cold Hold (41/45 F)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
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6/30/2006 |
- 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
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
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7/25/2005 |
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Thermometers provided and conspicuous
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- 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
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
6/29/2005 |
- In-use food or ice dispensing utensils properly stored and used
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Dressing rooms/lockers adequate, clean, used.
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12/10/2004 |
Restaurant representatives - add corrected or new information about Circle G Cafe, 604 E Renfrow, Arnett, OK 73832 »