| No violation noted during this evaluation. | 11/10/2015 |
- Date marking and disposition
|
6/18/2015 |
| No violation noted during this evaluation. | 6/2/2015 |
- 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
- Themometers provided, accurate, conspicuous
- Toliet facilities: accessible, properly constructed, cleaned Self closures
|
5/15/2015 |
- Critical: PIC Present, demonstration of knowledge, performs duties
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cooling time & temp; cooling methods
- Date marking and disposition
- Themometers provided, accurate, conspicuous
- 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
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
5/6/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Food equipment: improper use, operation (Materials, design)
- Cooling time & temp; cooling methods
- Cold holding temps; received at proper temp
- Date marking and disposition
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Wiping cloths: properly used & stored; Sponges prohibited
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
|
4/28/2015 |
- Insects, rodents, & other pests controlled
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- Themometers provided, accurate, conspicuous
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
9/24/2014 |
- Hot holding temps; received at proper temp
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- Themometers provided, accurate, conspicuous
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
11/21/2013 |
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Probe themometers provided & accurate
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- Themometers provided, accurate, conspicuous
|
3/21/2013 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Disposition of returns, previously served, Reconditioned, unsafe food
- Hot holding temps; received at proper temp
- Date marking and disposition
- Adequate facilities/equip. to maintain food temps
- Warewashing: Sanitize at ppm/temp
- 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
- Plumbing sys: maintained, backflow device instal
|
7/11/2012 |
- 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
- Date marking and disposition
- 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
- Service Sinks;Maintenance & cleaning tools
|
1/6/2012 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/1/2011 |
| No violation noted during this evaluation. | 3/22/2011 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
|
8/25/2010 |
- Critical: Cold Hold (41/45 F)
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- OTHER VIOLATIONS
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
|
3/26/2010 |
- Food Protected during Storage, Display, Transportation, Service
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Toxic Items Properly Used/Stored/Labeled
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Thermometers provided and conspicuous
- 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
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
|
10/1/2009 |
| No violation noted during this evaluation. | 11/12/2008 |
- Critical: Hot Hold (140 F)/Time Control
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Original container, no misbranding, honestly presented, properly labeled
- Thermometers provided and conspicuous
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Cleaning/maintenance equipment properly stored
|
10/10/2008 |
Restaurant representatives - add corrected or new information about Cowboy Travel Plaza, 522 S. Peach, Orlando, OK 73073 »