- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Cold holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Food properly labeled, original container, honestly presented
- Food & non-food contact surfaces cleanable, design
- Toliet facilities: accessible, properly constructed, cleaned Self closures
|
8/13/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- Wiping cloths: properly used & stored; Sponges prohibited
|
5/28/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Time as public health control, procedure/records
- Food properly labeled, original container, honestly presented
|
11/19/2013 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Date marking and disposition
- Time as public health control, procedure/records
- Food properly labeled, original container, honestly presented
|
8/13/2013 |
- Time as public health control, procedure/records
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
5/22/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Time as public health control, procedure/records
- Food properly labeled, original container, honestly presented
- Hand wash sinks:designed, clean,used; Proper signage
|
1/22/2013 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food properly labeled, original container, honestly presented
- Wiping cloths: properly used & stored; Sponges prohibited
- Hand wash sinks:designed, clean,used; Proper signage
|
11/29/2012 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food properly labeled, original container, honestly presented
|
8/23/2012 |
- Time as public health control, procedure/records
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
4/24/2012 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Toxic substances properly identified, stored, used
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
2/22/2012 |
- Time as public health control, procedure/records
- Approved thaw methods; Active coll containers stored
- Hand wash sinks:designed, clean,used; Proper signage
|
12/13/2011 |
- Critical: Approved Source/Sound Condition
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Handling of food or ice minimized, proper use of utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/20/2011 |
- Food Protected during Storage, Display, Transportation, Service
- Demonstration of Knowledge / Person In Charge
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
|
5/16/2011 |
- Food Protected during Storage, Display, Transportation, Service
- Thermometers provided and conspicuous
- Handling of food or ice minimized, proper use of utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/2/2011 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Food Protected during Storage, Display, Transportation, Service
|
11/24/2010 |
- Food Protected during Storage, Display, Transportation, Service
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/24/2010 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
|
5/5/2010 |
- Food Protected during Storage, Display, Transportation, Service
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Handling of food or ice minimized, proper use of utensils
|
3/12/2010 |
- Food Protected during Storage, Display, Transportation, Service
- Handling of food or ice minimized, proper use of utensils
|
12/7/2009 |
- Food Protected during Storage, Display, Transportation, Service
- Handling of food or ice minimized, proper use of utensils
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
|
9/23/2009 |
- Food Protected during Storage, Display, Transportation, Service
- Handling of food or ice minimized, proper use of utensils
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
5/15/2009 |
- Critical: Hot Hold (140 F)/Time Control
- Food Protected during Storage, Display, Transportation, Service
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Handling of food or ice minimized, proper use of utensils
|
3/30/2009 |
- Food Protected during Storage, Display, Transportation, Service
- Handling of food or ice minimized, proper use of utensils
|
12/31/2008 |
- Thermometers provided and conspicuous
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
|
9/25/2008 |
- 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
|
6/11/2008 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Handling of food or ice minimized, proper use of utensils
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
|
4/8/2008 |
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Handling of food or ice minimized, proper use of utensils
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
|
1/16/2008 |
- Food Protected during Storage, Display, Transportation, Service
- Handling of food or ice minimized, proper use of utensils
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
12/18/2007 |
- Food Protected during Storage, Display, Transportation, Service
- Original container, no misbranding, honestly presented, properly labeled
- Handling of food or ice minimized, proper use of utensils
|
6/21/2007 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
- Demonstration of Knowledge / Person In Charge
- Handling of food or ice minimized, proper use of utensils
|
3/6/2007 |
- Food Protected during Storage, Display, Transportation, Service
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Non-food-contact surfaces of equipment and utensils clean.
|
12/18/2006 |
- Food Protected during Storage, Display, Transportation, Service
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Original container, no misbranding, honestly presented, properly labeled
- Handling of food or ice minimized, proper use of utensils
- Equipment and utensils pre-flushed, scraped, soaked.
|
9/25/2006 |
- Food Protected during Storage, Display, Transportation, Service
|
6/20/2006 |
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
2/13/2006 |
- Food Protected during Storage, Display, Transportation, Service
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
|
12/15/2005 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
|
9/19/2005 |
- Handling of food or ice minimized, proper use of utensils
|
6/14/2005 |
- Food Protected during Storage, Display, Transportation, Service
- Handling of food or ice minimized, proper use of utensils
|
3/9/2005 |
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
- Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
|
12/9/2004 |
- Critical: Cold Hold (41/45 F)
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Handling of food or ice minimized, proper use of utensils
|
9/9/2004 |
Restaurant representatives - add corrected or new information about New Dragon Restaurant, 626 Hwy 54, Guymon, OK 73942 »