- Sinks used for intended purposes
- Food & non-food contact surfaces cleanable, design
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
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10/13/2015 |
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
|
7/31/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
6/8/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
|
3/17/2015 |
- 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
|
3/31/2014 |
- Cold holding temps; received at proper temp
- Food & non-food contact surfaces cleanable, design
|
12/31/2013 |
| No violation noted during this evaluation. | 10/9/2013 |
- Approved thaw methods; Active coll containers stored
- Non-food contact surfaces clean; Cleaning frequency
|
6/19/2013 |
- Cold holding temps; received at proper temp
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Non-food contact surfaces clean; Cleaning frequency
|
3/13/2013 |
| No violation noted during this evaluation. | 12/20/2012 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
8/30/2012 |
- Approved thaw methods; Active coll containers stored
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
|
6/26/2012 |
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Single-use, single-service articles: properly stored, used
|
3/29/2012 |
- Approved thaw methods; Active coll containers stored
|
12/14/2011 |
- Critical: Cold Hold (41/45 F)
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
9/29/2011 |
- Critical: Hot Hold (140 F)/Time Control
- Handling of food or ice minimized, proper use of utensils
|
3/30/2011 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Food Protected during Storage, Display, Transportation, Service
- Thermometers provided and conspicuous
- Handling of food or ice minimized, proper use of utensils
|
9/27/2010 |
| No violation noted during this evaluation. | 9/14/2009 |
| No violation noted during this evaluation. | 6/30/2009 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
|
6/23/2009 |
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
|
3/30/2009 |
| No violation noted during this evaluation. | 12/29/2008 |
- 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 of equipment and utensils clean.
- No re-use of single service articles, except non-potentially hazardous packaged item.
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/25/2008 |
| No violation noted during this evaluation. | 6/19/2008 |
- Handling of food or ice minimized, proper use of utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
|
3/12/2008 |
- Handling of food or ice minimized, proper use of utensils
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
12/3/2007 |
- In-use food or ice dispensing utensils properly stored and used
|
9/11/2007 |
- Food Protected during Storage, Display, Transportation, Service
|
6/25/2007 |
- 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.
- Clean/soiled laundered items properly stored.
|
3/14/2007 |
- Handling of food or ice minimized, proper use of utensils
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
|
12/18/2006 |
| No violation noted during this evaluation. | 9/25/2006 |
| No violation noted during this evaluation. | 9/5/2006 |
- Critical: Cold Hold (41/45 F)
- Handling of food or ice minimized, proper use of utensils
- Proper storage and handling of clean sanitized equipment and utensils
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
5/31/2006 |
- Handling of food or ice minimized, proper use of utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/17/2006 |
| No violation noted during this evaluation. | 12/6/2005 |
- Critical: Cold Hold (41/45 F)
- Handling of food or ice minimized, proper use of utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
11/17/2005 |
- Thermometers provided and conspicuous
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
12/28/2004 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Toxic Items Properly Used/Stored/Labeled
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- 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
- 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,
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Authorized persons only in food preparation and storage areas.
|
12/6/2004 |
Restaurant representatives - add corrected or new information about Rios Restaurant, 1108 N. Glenn English, Cordell, OK 73632 »