- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Other
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9/11/2015 |
- Hot holding temps; received at proper temp
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
2/26/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Hot holding temps; received at proper temp
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Themometers provided, accurate, conspicuous
- 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
- Non-food contact surfaces clean; Cleaning frequency
- Other
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5/22/2014 |
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
|
6/23/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food contact surfaces of equipment & utensils clean
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Themometers provided, accurate, conspicuous
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Single-use, single-service articles: properly stored, used
|
6/20/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Service Sinks;Maintenance & cleaning tools
- Other
|
3/24/2012 |
- Critical: Hot Hold (140 F)/Time Control
- Handling of food or ice minimized, proper use of utensils
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
6/22/2009 |
| No violation noted during this evaluation. | 7/31/2007 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Non-food-contact surfaces of equipment and utensils clean.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
4/9/2007 |
- Critical: Cold Hold (41/45 F)
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/15/2006 |
- Critical: Hot Hold (140 F)/Time Control
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- 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
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
10/25/2005 |
- Critical: Hot Hold (140 F)/Time Control
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/28/2005 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- 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.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
12/30/2004 |
Restaurant representatives - add corrected or new information about Sooner Stop & Shop Inc., 100 S. Broadway, Laverne, OK 73848 »