- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
- Other
|
8/3/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
|
5/12/2015 |
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
- Other
|
7/14/2014 |
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
- Other
|
9/9/2013 |
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
- Plumbing sys: maintained, backflow device instal
|
5/20/2013 |
- Food contact surfaces of equipment & utensils clean
- Single-use, single-service articles: properly stored, used
- Non-food contact surfaces clean; Cleaning frequency
|
10/29/2012 |
- Disposition of returns, previously served, Reconditioned, unsafe food
- Other
|
6/8/2012 |
| No violation noted during this evaluation. | 12/29/2011 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
- Lighting provided as required, fixtures shielded properly.
|
8/9/2010 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Lighting provided as required, fixtures shielded properly.
|
6/21/2010 |
- Critical: Cold Hold (41/45 F)
- Lighting provided as required, fixtures shielded properly.
|
8/24/2009 |
- Critical: Cold Hold (41/45 F)
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
6/12/2009 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/25/2008 |
- Food Protected during Storage, Display, Transportation, Service
- Single-service articles properly stored and dispensed
|
6/19/2008 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Food Protected during Storage, Display, Transportation, Service
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/20/2007 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
|
6/7/2007 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Protected during Storage, Display, Transportation, Service
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/31/2006 |
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Demonstration of Knowledge / Person In Charge
- Single-service articles properly stored and dispensed
|
6/26/2006 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
|
8/17/2005 |
- Critical: Hot Hold (140 F)/Time Control
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Single-service articles properly stored and dispensed
- Lighting provided as required, fixtures shielded properly.
|
6/27/2005 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Lighting provided as required, fixtures shielded properly.
|
8/30/2004 |
Restaurant representatives - add corrected or new information about Fin & Feather Resort, Rt 1 Box 194, Gore, OK 74438 »