- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
|
10/12/2015 |
- Food contact surfaces of equipment & utensils clean
- Food & non-food contact surfaces cleanable, design
|
7/14/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
6/19/2015 |
- Food contact surfaces of equipment & utensils clean
- Wiping cloths: properly used & stored; Sponges prohibited
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
2/10/2015 |
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
2/19/2014 |
- Critical: PIC Present, demonstration of knowledge, performs duties
- Toxic substances properly identified, stored, used
|
9/18/2013 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- 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
- Date marking and disposition
- Single-use, single-service articles: properly stored, used
- Non-food contact surfaces clean; Cleaning frequency
|
6/21/2013 |
- Non-food contact surfaces clean; Cleaning frequency
|
1/20/2012 |
- Personnel: clean, jewelry, hair restraints, FH Permits
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
|
12/21/2011 |
- Critical: Cold Hold (41/45 F)
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
|
3/30/2011 |
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Original container, no misbranding, honestly presented, properly labeled
- In-use food or ice dispensing utensils properly stored and used
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- Lighting provided as required, fixtures shielded properly.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
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1/12/2010 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Original container, no misbranding, honestly presented, properly labeled
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food-contact surfaces of equipment and utensils clean.
|
12/18/2008 |
Restaurant representatives - add corrected or new information about China One, 212 Mustang Mall Terr, Mustang, OK 73064 »