- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Food contact surfaces of equipment & utensils clean
|
11/2/2015 |
- Eating,drink,tobacco use; No discharge from eyes,nose
- Service Sinks;Maintenance & cleaning tools
|
7/14/2015 |
- Toxic substances properly identified, stored, used
- Eating,drink,tobacco use; No discharge from eyes,nose
- Non-food contact surfaces clean; Cleaning frequency
|
2/18/2015 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
|
10/23/2014 |
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
8/6/2014 |
- Wiping cloths: properly used & stored; Sponges prohibited
- Non-food contact surfaces clean; Cleaning frequency
|
5/22/2014 |
- Food equipment: improper use, operation (Materials, design)
- Cold holding temps; received at proper temp
- Non-food contact surfaces clean; Cleaning frequency
|
2/24/2014 |
- Food contact surfaces of equipment & utensils clean
|
11/4/2013 |
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
7/25/2013 |
- Non-food contact surfaces clean; Cleaning frequency
|
4/29/2013 |
- Non-food contact surfaces clean; Cleaning frequency
|
3/11/2013 |
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
11/28/2012 |
- Non-food contact surfaces clean; Cleaning frequency
|
8/22/2012 |
- Food contact surfaces of equipment & utensils clean
|
5/21/2012 |
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
2/27/2012 |
- OTHER VIOLATIONS
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/26/2011 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
8/8/2011 |
- Cleaning/maintenance equipment properly stored
|
4/6/2011 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
1/24/2011 |
- Non-food-contact surfaces of equipment and utensils clean.
|
11/8/2010 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
8/23/2010 |
- Handling of food or ice minimized, proper use of utensils
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
4/21/2010 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
1/11/2010 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
11/4/2009 |
- Food Protected during Storage, Display, Transportation, Service
- In-use food or ice dispensing utensils properly stored and used
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
7/31/2009 |
- In-use food or ice dispensing utensils properly stored and used
|
4/15/2009 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Protected during Storage, Display, Transportation, Service
|
2/9/2009 |
- Food Protected during Storage, Display, Transportation, Service
|
10/8/2008 |
| No violation noted during this evaluation. | 9/5/2008 |
- 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.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
5/19/2008 |
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/5/2008 |
| No violation noted during this evaluation. | 11/14/2007 |
- Critical: Cold Hold (41/45 F)
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/27/2007 |
- Critical: Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
4/25/2007 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
2/5/2007 |
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
11/7/2006 |
- Critical: Cold Hold (41/45 F)
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Non-food-contact surfaces of equipment and utensils clean.
|
8/28/2006 |
- Critical: Cold Hold (41/45 F)
- 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.
|
5/22/2006 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
2/13/2006 |
- Critical: Rapid Reheating (165 F in 2 Hrs)
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- 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.
|
11/30/2005 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Handling of food or ice minimized, proper use of utensils
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/6/2005 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/31/2005 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
4/25/2005 |
- Toxic Items Properly Used/Stored/Labeled
- In-use food or ice dispensing utensils properly stored and used
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
1/5/2005 |
- Critical: Cold Hold (41/45 F)
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
10/11/2004 |
- Thermometers provided and conspicuous
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
|
9/1/2004 |
Restaurant representatives - add corrected or new information about Charlies Chicken, 720 W Cherokee, Sallisaw, OK 74955 »