- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food equipment: improper use, operation (Materials, design)
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- Water: adequate pressure, sufficient capacity
- Approved thaw methods; Active coll containers stored
- Themometers provided, accurate, conspicuous
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Eating,drink,tobacco use; No discharge from eyes,nose
- 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
- Non-food contact surfaces clean; Cleaning frequency
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
11/30/2015 |
- 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
- Hot holding temps; received at proper temp
- Food additives; approved, properly used
- Food properly labeled, original container, honestly presented
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
4/6/2015 |
- Cold holding temps; received at proper temp
- Eating,drink,tobacco use; No discharge from eyes,nose
|
11/1/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Warewashing: Sanitize at ppm/temp
|
3/22/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Eating,drink,tobacco use; No discharge from eyes,nose
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Plumbing sys: maintained, backflow device instal
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
11/1/2012 |
| No violation noted during this evaluation. | 6/8/2012 |
Restaurant representatives - add corrected or new information about Jimmy's Egg, 2126 N. Van Buren, Enid, OK 73703 »