- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Hand wash sinks:designed, clean,used; Proper signage
- Other
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9/16/2015 |
- Non-food contact surfaces clean; Cleaning frequency
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4/30/2015 |
- Probe themometers provided & accurate
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
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8/11/2014 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Food equipment: improper use, operation (Materials, design)
- Eating,drink,tobacco use; No discharge from eyes,nose
- Wiping cloths: properly used & stored; Sponges prohibited
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Service Sinks;Maintenance & cleaning tools
|
8/14/2013 |
- Adequate facilities/equip. to maintain food temps
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Warewashing: Sanitize at ppm/temp
- Water: adequate pressure, sufficient capacity
- Themometers provided, accurate, conspicuous
- Eating,drink,tobacco use; No discharge from eyes,nose
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
3/18/2013 |
- Hot holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
|
5/21/2012 |
- Time as public health control, procedure/records
- Food contact surfaces of equipment & utensils clean
- Themometers provided, accurate, conspicuous
- Food & non-food contact surfaces cleanable, design
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Service Sinks;Maintenance & cleaning tools
|
11/22/2011 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Toxic Items Properly Used/Stored/Labeled
- Original container, no misbranding, honestly presented, properly labeled
|
4/12/2011 |
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
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8/13/2010 |
- Critical: Hot Hold (140 F)/Time Control
- Food Protected during Storage, Display, Transportation, Service
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- Thermometers provided and conspicuous
- Lighting provided as required, fixtures shielded properly.
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3/26/2010 |
- Critical: Hot Hold (140 F)/Time Control
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Toxic Items Properly Used/Stored/Labeled
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- Thermometers provided and conspicuous
- In-use food or ice dispensing utensils properly stored and used
- Single-service articles properly stored and dispensed
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12/11/2008 |
- Floors, walls, ceilings in good repair, clean, constructed properly.
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9/17/2007 |
- Critical: Cold Hold (41/45 F)
- Non-food-contact surfaces of equipment and utensils clean.
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7/16/2007 |
- 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
- 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
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
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4/2/2007 |
- Original container, no misbranding, honestly presented, properly labeled
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/5/2007 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
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9/25/2006 |
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
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3/13/2006 |
- Critical: Cold Hold (41/45 F)
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
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8/29/2005 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
|
3/7/2005 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
9/8/2004 |
Restaurant representatives - add corrected or new information about Domino Express #15, 2008 Gary Freeway, Clinton, OK 73601 »