- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
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8/5/2015 |
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Other
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6/15/2015 |
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
10/7/2014 |
No violation noted during this evaluation. | 8/20/2013 |
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Non-food contact surfaces clean; Cleaning frequency
|
12/19/2012 |
No violation noted during this evaluation. | 8/2/2012 |
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
|
12/7/2011 |
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
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12/20/2010 |
No violation noted during this evaluation. | 1/13/2010 |
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food-contact surfaces of equipment and utensils clean.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
5/13/2009 |
No violation noted during this evaluation. | 9/18/2008 |
- 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.
|
4/10/2008 |
No violation noted during this evaluation. | 3/11/2008 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
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12/12/2007 |
No violation noted during this evaluation. | 4/2/2007 |
- Handling of food or ice minimized, proper use of utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
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3/21/2007 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Handling of food or ice minimized, proper use of utensils
|
11/2/2006 |
No violation noted during this evaluation. | 9/25/2006 |
No violation noted during this evaluation. | 9/8/2006 |
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