- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
8/4/2015 |
| No violation noted during this evaluation. | 6/30/2015 |
| No violation noted during this evaluation. | 11/20/2014 |
| No violation noted during this evaluation. | 8/2/2013 |
| No violation noted during this evaluation. | 12/20/2012 |
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
12/19/2011 |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
2/7/2011 |
- Critical: Cold Hold (41/45 F)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
8/4/2010 |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Rooms and equipment vented as required
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
5/20/2010 |
- Critical: Cold Hold (41/45 F)
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Non-food-contact surfaces of equipment and utensils clean.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
7/13/2009 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
2/23/2009 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
8/7/2008 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Non-food-contact surfaces of equipment and utensils clean.
|
9/25/2007 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
2/7/2007 |
- Handling of food or ice minimized, proper use of utensils
- 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
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Proper storage and handling of clean sanitized equipment and utensils
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Rooms and equipment vented as required
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
9/26/2005 |
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Rooms and equipment vented as required
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
1/11/2005 |
- 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.
|
8/12/2004 |
Restaurant representatives - add corrected or new information about Blankenship Garden Spot, Rt 1, Watonga, OK 73772 »