- Date marking and disposition
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
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10/19/2015 |
No violation noted during this evaluation. | 8/6/2015 |
No violation noted during this evaluation. | 6/2/2015 |
- Date marking and disposition
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3/30/2015 |
No violation noted during this evaluation. | 11/5/2014 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
|
8/9/2013 |
No violation noted during this evaluation. | 5/7/2013 |
No violation noted during this evaluation. | 7/10/2012 |
- Non-food contact surfaces clean; Cleaning frequency
|
4/10/2012 |
- Wiping cloths: properly used & stored; Sponges prohibited
|
1/9/2012 |
- Toxic Items Properly Used/Stored/Labeled
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
10/6/2011 |
- Food Protected during Storage, Display, Transportation, Service
- Toxic Items Properly Used/Stored/Labeled
- Original container, no misbranding, honestly presented, properly labeled
|
7/19/2011 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
4/27/2011 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
2/3/2011 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
10/28/2010 |
No violation noted during this evaluation. | 9/2/2010 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Toxic Items Properly Used/Stored/Labeled
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
9/1/2010 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Handling of food or ice minimized, proper use of utensils
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Proper storage and handling of clean sanitized equipment and 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,
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
6/24/2010 |
- Food Protected during Storage, Display, Transportation, Service
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
2/19/2009 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
12/3/2007 |
No violation noted during this evaluation. | 9/10/2007 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- No re-use of single service articles, except non-potentially hazardous packaged item.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
4/30/2007 |
- Critical: Cold Hold (41/45 F)
- Critical: Approved Source/Sound Condition
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Rooms and equipment vented as required
|
2/26/2007 |
No violation noted during this evaluation. | 11/27/2006 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
|
11/13/2006 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
|
8/21/2006 |
- Original container, no misbranding, honestly presented, properly labeled
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
|
4/10/2006 |
- Food Protected during Storage, Display, Transportation, Service
|
1/18/2006 |
No violation noted during this evaluation. | 11/1/2005 |
- Demonstration of Knowledge / Person In Charge
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Rooms and equipment vented as required
- Authorized persons only in food preparation and storage areas.
|
10/27/2005 |
No violation noted during this evaluation. | 7/29/2005 |
- Critical: Cold Hold (41/45 F)
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Thermometers provided and conspicuous
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- No re-use of single service articles, except non-potentially hazardous packaged item.
|
7/25/2005 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
1/31/2005 |
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- No re-use of single service articles, except non-potentially hazardous packaged item.
- Authorized persons only in food preparation and storage areas.
|
10/25/2004 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
|
8/4/2004 |
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