No violation noted during this evaluation. | 1/5/2016 |
No violation noted during this evaluation. | 10/10/2015 |
- Food equipment: improper use, operation (Materials, design)
- Cold holding temps; received at proper temp
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2/17/2015 |
- Food equipment: improper use, operation (Materials, design)
- Cold holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
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2/4/2015 |
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
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8/21/2014 |
No violation noted during this evaluation. | 2/5/2014 |
No violation noted during this evaluation. | 10/9/2013 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food in good condition, safe, unadulturated, segregated
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
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5/20/2013 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Cold holding temps; received at proper temp
- Themometers provided, accurate, conspicuous
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
- Hand wash sinks:designed, clean,used; Proper signage
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4/11/2012 |
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
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6/17/2010 |
- Critical: Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Original container, no misbranding, honestly presented, properly labeled
- Thermometers provided and conspicuous
- Non-food-contact surfaces of equipment and utensils clean.
- Lighting provided as required, fixtures shielded properly.
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5/13/2009 |
- Critical: Cold Hold (41/45 F)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- 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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12/26/2006 |
- Critical: Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
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5/16/2006 |
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