- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Sinks used for intended purposes
- Date marking and disposition
- Toliet facilities: accessible, properly constructed, cleaned Self closures
|
4/22/2015 |
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Hand wash sinks:designed, clean,used; Proper signage
|
4/7/2014 |
- Food & non-food contact surfaces cleanable, design
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
10/28/2013 |
- Date marking and disposition
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Warewashing: Sanitize at ppm/temp
- 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
|
10/16/2012 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Lighting provided as required, fixtures shielded properly.
|
9/29/2011 |
- Critical: Hot Hold (140 F)/Time Control
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
4/19/2011 |
| No violation noted during this evaluation. | 9/2/2010 |
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
5/10/2010 |
| No violation noted during this evaluation. | 12/8/2009 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Non-food-contact surfaces of equipment and utensils clean.
|
3/4/2009 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/18/2008 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
2/12/2008 |
- Critical: Cold Hold (41/45 F)
- Toxic Items Properly Used/Stored/Labeled
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/18/2007 |
- Critical: Cold Hold (41/45 F)
- Critical: Rapid Reheating (165 F in 2 Hrs)
- 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.
|
2/20/2007 |
- Critical: Cold Hold (41/45 F)
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/22/2006 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Authorized persons only in food preparation and storage areas.
|
3/10/2006 |
- Critical: Hot Hold (140 F)/Time Control
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/17/2005 |
- Critical: Hot Hold (140 F)/Time Control
|
3/9/2005 |
- Critical: Hot Hold (140 F)/Time Control
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/7/2004 |
Restaurant representatives - add corrected or new information about Ernies Meat Market, 410 S. Washington, Ardmore, OK 73401 »