No violation noted during this evaluation. | 12/22/2015 |
- 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
|
9/9/2015 |
- Cold holding temps; received at proper temp
- Wiping cloths: properly used & stored; Sponges prohibited
- Non-food contact surfaces clean; Cleaning frequency
|
6/16/2015 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Food, water, ice: obtained from approved sources
- Single-use, single-service articles: properly stored, used
|
3/24/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Warewashing: Sanitize at ppm/temp
- Wiping cloths: properly used & stored; Sponges prohibited
- Food & non-food contact surfaces cleanable, design
|
12/17/2014 |
- Toxic substances properly identified, stored, used
- Warewashing: Sanitize at ppm/temp
|
9/25/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cooling time & temp; cooling methods
- Date marking and disposition
- Toxic substances properly identified, stored, used
|
5/22/2014 |
- Cold holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
- Wiping cloths: properly used & stored; Sponges prohibited
- Food & non-food contact surfaces cleanable, design
|
3/27/2014 |
- Toxic substances properly identified, stored, used
- Food properly labeled, original container, honestly presented
- Eating,drink,tobacco use; No discharge from eyes,nose
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
|
12/18/2013 |
- Toxic substances properly identified, stored, used
- Food & non-food contact surfaces cleanable, design
|
9/27/2013 |
No violation noted during this evaluation. | 6/5/2013 |
- Food, water, ice: obtained from approved sources
- Cooling time & temp; cooling methods
- Single-use, single-service articles: properly stored, used
- Other
|
3/6/2013 |
|
12/21/2012 |
- Food, water, ice: obtained from approved sources
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Cooling time & temp; cooling methods
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
|
9/12/2012 |
- Date marking and disposition
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
6/19/2012 |
- Food & non-food contact surfaces cleanable, design
|
3/20/2012 |
No violation noted during this evaluation. | 12/21/2011 |
- Critical: Cold Hold (41/45 F)
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Toxic Items Properly Used/Stored/Labeled
|
9/27/2011 |
- Lighting provided as required, fixtures shielded properly.
|
6/14/2011 |
- Critical: Rapid Reheating (165 F in 2 Hrs)
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
|
2/23/2011 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
|
11/22/2010 |
Restaurant representatives - add corrected or new information about El Palmo, 224 N. Grand, Crescent, OK 73028 »