- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Date marking and disposition
- Probe themometers provided & accurate
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food contact surfaces of equipment & utensils clean
- 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
- Service Sinks;Maintenance & cleaning tools
|
2/4/2016 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- 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
- Hot holding temps; received at proper temp
- Date marking and disposition
- Probe themometers provided & accurate
- Toxic substances properly identified, stored, used
- 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
- 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
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
1/26/2016 |
- Required records (shellstock tags, parasite destruction)
- Date marking and disposition
- Consumer advisory, Child menu, Allergen label
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
3/12/2015 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Critical: Food in good condition, safe, unadulturated, segregated
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Hand wash sinks:designed, clean,used; Proper signage
|
12/18/2013 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
- Hand wash sinks:designed, clean,used; Proper signage
|
4/20/2013 |
- Themometers provided, accurate, conspicuous
- Food properly labeled, original container, honestly presented
- Personnel: clean, jewelry, hair restraints, FH Permits
- Service Sinks;Maintenance & cleaning tools
|
9/17/2012 |
- Insects, rodents, & other pests controlled
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Hand wash sinks:designed, clean,used; Proper signage
|
6/13/2012 |
- Hand wash sinks:designed, clean,used; Proper signage
- Service Sinks;Maintenance & cleaning tools
|
12/2/2011 |
| No violation noted during this evaluation. | 12/29/2010 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
- Plumbing properly installed and maintained, inspected where required.
|
9/13/2010 |
| No violation noted during this evaluation. | 6/21/2010 |
| No violation noted during this evaluation. | 3/23/2010 |
Restaurant representatives - add corrected or new information about Taco Shop, 119 Sw 2nd St, Guymon, OK 73942 »