- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
10/28/2015 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Cold holding temps; received at proper temp
- Probe themometers provided & accurate
- Food contact surfaces of equipment & utensils clean
|
7/15/2015 |
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Personnel: clean, jewelry, hair restraints, FH Permits
- Food & non-food contact surfaces cleanable, design
|
5/11/2015 |
- Personnel: clean, jewelry, hair restraints, FH Permits
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
3/9/2015 |
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
|
12/3/2014 |
- Food equipment: improper use, operation (Materials, design)
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Non-food contact surfaces clean; Cleaning frequency
|
9/9/2014 |
- Cold holding temps; received at proper temp
|
5/27/2014 |
- Food & non-food contact surfaces cleanable, design
- Garbage/refuse:properly disposed
|
2/25/2014 |
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Non-food contact surfaces clean; Cleaning frequency
|
12/3/2013 |
- Food equipment: improper use, operation (Materials, design)
- Non-food contact surfaces clean; Cleaning frequency
- Other
|
9/5/2013 |
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Single-use, single-service articles: properly stored, used
|
6/24/2013 |
- Non-food contact surfaces clean; Cleaning frequency
|
3/26/2013 |
No violation noted during this evaluation. | 10/9/2012 |
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
|
7/18/2012 |
- Food & non-food contact surfaces cleanable, design
|
4/18/2012 |
- Food equipment: improper use, operation (Materials, design)
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Non-food contact surfaces clean; Cleaning frequency
|
2/15/2012 |
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
|
10/27/2011 |
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food-contact surfaces of equipment and utensils clean.
|
7/19/2011 |
- Non-food-contact surfaces of equipment and utensils clean.
|
9/30/2010 |
No violation noted during this evaluation. | 6/3/2010 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Proper storage and handling of clean sanitized equipment and utensils
- No re-use of single service articles, except non-potentially hazardous packaged item.
|
3/4/2010 |
No violation noted during this evaluation. | 12/22/2009 |
- Non-food-contact surfaces of equipment and utensils clean.
|
9/29/2009 |
- 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.
- Cleaning/maintenance equipment properly stored
|
6/30/2009 |
- Handling of food or ice minimized, proper use of utensils
- Single-service articles properly stored and dispensed
|
3/24/2009 |
No violation noted during this evaluation. | 12/11/2008 |
No violation noted during this evaluation. | 8/21/2008 |
No violation noted during this evaluation. | 6/25/2008 |
- Non-food-contact surfaces of equipment and utensils clean.
|
3/27/2008 |
No violation noted during this evaluation. | 12/20/2007 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
|
3/20/2007 |
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- 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
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
3/14/2007 |
- Critical: Cold Hold (41/45 F)
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- 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.
|
12/26/2006 |
- Critical: Hot Hold (140 F)/Time Control
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Demonstration of Knowledge / Person In Charge
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- 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.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Cleaning/maintenance equipment properly stored
|
9/26/2006 |
- Critical: Hot Hold (140 F)/Time Control
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Thermometers provided and conspicuous
- Handling of food or ice minimized, proper use of utensils
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Cleaning/maintenance equipment properly stored
|
3/15/2006 |
- Food Protected during Storage, Display, Transportation, Service
- 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.
- Lighting provided as required, fixtures shielded properly.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
9/28/2005 |
- Food Protected during Storage, Display, Transportation, Service
- Handling of food or ice minimized, proper use of utensils
- 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.
|
3/8/2005 |
- Food Protected during Storage, Display, Transportation, Service
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Non-food-contact surfaces of equipment and utensils clean.
|
11/7/2004 |
- 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.
|
9/28/2004 |
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