- Food contact surfaces of equipment & utensils clean
- Wiping cloths: properly used & stored; Sponges prohibited
- Non-food contact surfaces clean; Cleaning frequency
|
12/10/2015 |
- Reheating procedures for hot holding
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
- Service Sinks;Maintenance & cleaning tools
|
9/18/2015 |
- Hot holding temps; received at proper temp
- Wiping cloths: properly used & stored; Sponges prohibited
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
|
3/24/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
12/29/2014 |
- Reheating procedures for hot holding
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
9/29/2014 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Non-food contact surfaces clean; Cleaning frequency
|
3/20/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Reheating procedures for hot holding
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
12/10/2013 |
- Cold holding temps; received at proper temp
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
9/23/2013 |
- Cold holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
|
6/19/2013 |
- Eating,drink,tobacco use; No discharge from eyes,nose
- Wiping cloths: properly used & stored; Sponges prohibited
|
3/25/2013 |
- Reheating procedures for hot holding
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
|
12/4/2012 |
- Hot holding temps; received at proper temp
- Approved thaw methods; Active coll containers stored
- Themometers provided, accurate, conspicuous
|
9/25/2012 |
- Cold holding temps; received at proper temp
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
6/5/2012 |
- Cold holding temps; received at proper temp
- Wiping cloths: properly used & stored; Sponges prohibited
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
3/6/2012 |
- Food properly labeled, original container, honestly presented
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
12/20/2011 |
- Critical: Cold Hold (41/45 F)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/28/2011 |
No violation noted during this evaluation. | 4/13/2011 |
No violation noted during this evaluation. | 1/25/2011 |
No violation noted during this evaluation. | 12/9/2010 |
No violation noted during this evaluation. | 9/16/2010 |
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
5/20/2010 |
- Non-food-contact surfaces of equipment and utensils clean.
|
3/25/2010 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
|
12/15/2009 |
- In-use food or ice dispensing utensils properly stored and used
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/29/2009 |
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
8/14/2009 |
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
6/26/2009 |
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/31/2009 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
12/4/2008 |
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/8/2008 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/6/2008 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Non-food-contact surfaces of equipment and utensils clean.
- Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/25/2008 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Non-food-contact surfaces of equipment and utensils clean.
|
11/26/2007 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Non-food-contact surfaces of equipment and utensils clean.
|
9/19/2007 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Critical: Cold Hold (41/45 F)
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
|
4/20/2007 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
2/15/2007 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
12/5/2006 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- 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.
|
8/3/2006 |
- Food Protected during Storage, Display, Transportation, Service
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Thermometers provided and conspicuous
- Proper storage and handling of clean sanitized equipment and utensils
- Single-service articles properly stored and dispensed
- Authorized persons only in food preparation and storage areas.
|
3/22/2006 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Proper storage and handling of clean sanitized equipment and utensils
|
7/18/2005 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Cleaning/maintenance equipment properly stored
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
5/23/2005 |
Restaurant representatives - add corrected or new information about Dairy Bar, 62 Hwy, Westville, OK 74965 »