- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Hot holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
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3/3/2015 |
- Date marking and disposition
- Probe themometers provided & accurate
- Approved thaw methods; Active coll containers stored
- Hand wash sinks:designed, clean,used; Proper signage
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8/1/2013 |
- Sinks used for intended purposes
- Insects, rodents, & other pests controlled
- Hand wash sinks:designed, clean,used; Proper signage
- Service Sinks;Maintenance & cleaning tools
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1/30/2013 |
- Sinks used for intended purposes
- Themometers provided, accurate, conspicuous
- Food & non-food contact surfaces cleanable, design
- Service Sinks;Maintenance & cleaning tools
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9/5/2012 |
- Themometers provided, accurate, conspicuous
- Food properly labeled, original container, honestly presented
- Personnel: clean, jewelry, hair restraints, FH Permits
- Toliet facilities: accessible, properly constructed, cleaned Self closures
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3/19/2012 |
- Themometers provided, accurate, conspicuous
- Hand wash sinks:designed, clean,used; Proper signage
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11/18/2011 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
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11/10/2010 |
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
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2/23/2010 |
- 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 properly designed, constructed, maintained, installed, located, ANSI appro
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12/9/2009 |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Non-food-contact surfaces of equipment and utensils clean.
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3/25/2009 |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Plumbing properly installed and maintained, inspected where required.
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
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8/5/2008 |
Restaurant representatives - add corrected or new information about Chapala Restaurant, 511 Douglas, Beaver, OK 73932 »