- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food contact surfaces of equipment & utensils clean
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Other
|
1/21/2016 |
- Food contact surfaces of equipment & utensils clean
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
|
10/19/2015 |
| No violation noted during this evaluation. | 8/27/2015 |
- Critical: Valid license to operate; non-transferable
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food equipment: improper use, operation (Materials, design)
- Cold holding temps; received at proper temp
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
|
8/14/2015 |
- Critical: Valid license to operate; non-transferable
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food equipment: improper use, operation (Materials, design)
- Cold holding temps; received at proper temp
- Date marking and disposition
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Wiping cloths: properly used & stored; Sponges prohibited
|
7/30/2015 |
| No violation noted during this evaluation. | 4/30/2015 |
- Critical: Valid license to operate; non-transferable
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
|
4/23/2015 |
| No violation noted during this evaluation. | 2/10/2015 |
| No violation noted during this evaluation. | 2/3/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food equipment: improper use, operation (Materials, design)
- Cold holding temps; received at proper temp
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
|
1/20/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food equipment: improper use, operation (Materials, design)
- Cold holding temps; received at proper temp
- Warewashing: Sanitize at ppm/temp
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Other
|
1/6/2015 |
| No violation noted during this evaluation. | 11/5/2014 |
- Critical: Valid license to operate; non-transferable
- 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
- Cold holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Other
|
8/14/2014 |
| No violation noted during this evaluation. | 4/22/2014 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cold holding temps; received at proper temp
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
4/17/2014 |
| No violation noted during this evaluation. | 1/17/2014 |
- Cold holding temps; received at proper temp
- Date marking and disposition
- Probe themometers provided & accurate
|
1/14/2014 |
| No violation noted during this evaluation. | 10/18/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food in good condition, safe, unadulturated, segregated
- Toxic substances properly identified, stored, used
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Other
|
10/4/2013 |
- 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
- Probe themometers provided & accurate
- Toxic substances properly identified, stored, used
- Warewashing: Sanitize at ppm/temp
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
|
7/2/2013 |
- 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
- Sinks used for intended purposes
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Adequate facilities/equip. to maintain food temps
- Probe themometers provided & accurate
- Consumer advisory, Child menu, Allergen label
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food contact surfaces of equipment & utensils clean
- Themometers provided, accurate, conspicuous
- Personnel: clean, jewelry, hair restraints, FH Permits
- Wiping cloths: properly used & stored; Sponges prohibited
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Other
|
9/10/2012 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Sinks used for intended purposes
- Insects, rodents, & other pests controlled
- Food contact surfaces of equipment & utensils clean
- Themometers provided, accurate, conspicuous
- Personnel: clean, jewelry, hair restraints, FH Permits
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Plumbing sys: maintained, backflow device instal
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Other
|
4/23/2012 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Original container, no misbranding, honestly presented, properly labeled
- Thermometers provided and conspicuous
- Handling of food or ice minimized, proper use of utensils
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Cleaning/maintenance equipment properly stored
|
4/28/2009 |
- Critical: Cold Hold (41/45 F)
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Thermometers provided and conspicuous
- Handling of food or ice minimized, proper use of utensils
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Authorized persons only in food preparation and storage areas.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
6/10/2008 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Handling of food or ice minimized, proper use of utensils
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food-contact surfaces of equipment and utensils clean.
- Plumbing properly installed and maintained, inspected where required.
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
3/8/2007 |
- 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
- Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
6/1/2006 |
- Critical: Cold Hold (41/45 F)
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Authorized persons only in food preparation and storage areas.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
5/22/2006 |
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Non-food-contact surfaces of equipment and utensils clean.
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/9/2005 |
Restaurant representatives - add corrected or new information about Fat Elvis Diner, 4 E Main, Yukon, OK 73099 »