- Date marking and disposition
|
2/2/2016 |
- Date marking and disposition
- Personnel: clean, jewelry, hair restraints, FH Permits
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
11/3/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cold holding temps; received at proper temp
|
8/6/2015 |
- Cooling time & temp; cooling methods
- Cold holding temps; received at proper temp
- Personnel: clean, jewelry, hair restraints, FH Permits
|
5/8/2015 |
- Cooling time & temp; cooling methods
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Service Sinks;Maintenance & cleaning tools
- Other
|
3/13/2015 |
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
6/13/2014 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Food contact surfaces of equipment & utensils clean
- Wiping cloths: properly used & stored; Sponges prohibited
|
7/30/2013 |
- Critical: Special processes (Variance, ROP, shellfish tanks, HACCP
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Cold holding temps; received at proper temp
- Date marking and disposition
- Toxic substances properly identified, stored, used
- 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
- Food & non-food contact surfaces cleanable, design
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Other
|
3/14/2013 |
- Toxic substances properly identified, stored, used
|
8/21/2012 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
5/1/2012 |
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
|
2/17/2012 |
| No violation noted during this evaluation. | 11/30/2011 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Toxic Items Properly Used/Stored/Labeled
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Proper storage and handling of clean sanitized equipment and utensils
- No re-use of single service articles, except non-potentially hazardous packaged item.
|
8/16/2011 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
5/17/2011 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Toxic Items Properly Used/Stored/Labeled
- Handling of food or ice minimized, proper use of utensils
|
2/25/2011 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Proper storage and handling of clean sanitized equipment and utensils
|
11/17/2010 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
9/10/2010 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Original container, no misbranding, honestly presented, properly labeled
- In-use food or ice dispensing utensils properly stored and used
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Proper storage and handling of clean sanitized equipment and utensils
- No re-use of single service articles, except non-potentially hazardous packaged item.
- Lighting provided as required, fixtures shielded properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
8/27/2010 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Toxic Items Properly Used/Stored/Labeled
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Lighting provided as required, fixtures shielded properly.
- Lighting provided as required, fixtures shielded properly.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
6/24/2010 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Lighting provided as required, fixtures shielded properly.
- Authorized persons only in food preparation and storage areas.
|
6/19/2009 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Lighting provided as required, fixtures shielded properly.
|
3/20/2008 |
- In-use food or ice dispensing utensils properly stored and used
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
12/19/2007 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
|
9/19/2007 |
- Food Protected during Storage, Display, Transportation, Service
- Non-food-contact surfaces of equipment and utensils clean.
- Authorized persons only in food preparation and storage areas.
|
6/13/2007 |
| No violation noted during this evaluation. | 2/26/2007 |
- In-use food or ice dispensing utensils properly stored and used
- Non-food-contact surfaces of equipment and utensils clean.
|
11/29/2006 |
- Critical: Cold Hold (41/45 F)
|
8/23/2006 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Handling of food or ice minimized, proper use of utensils
- Proper storage and handling of clean sanitized equipment and utensils
- Authorized persons only in food preparation and storage areas.
|
8/21/2006 |
Restaurant representatives - add corrected or new information about Adamo's Rd 66 Italian Villa, 2132 Gary Blvd, Clinton, OK 73601 »