- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Non-food contact surfaces clean; Cleaning frequency
|
12/2/2015 |
| No violation noted during this evaluation. | 9/28/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food contact surfaces of equipment & utensils clean
- Eating,drink,tobacco use; No discharge from eyes,nose
- Non-food contact surfaces clean; Cleaning frequency
|
3/9/2015 |
- Food & non-food contact surfaces cleanable, design
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
12/16/2014 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Insects, rodents, & other pests controlled
- Toxic substances properly identified, stored, used
- Eating,drink,tobacco use; No discharge from eyes,nose
- Non-food contact surfaces clean; Cleaning frequency
|
8/26/2014 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Single-use, single-service articles: properly stored, used
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
1/22/2014 |
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
9/25/2013 |
- Date marking and disposition
|
4/25/2013 |
- Insects, rodents, & other pests controlled
- Food & non-food contact surfaces cleanable, design
|
12/13/2012 |
- Critical: Food in good condition, safe, unadulturated, segregated
- Eating,drink,tobacco use; No discharge from eyes,nose
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
8/28/2012 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cooling time & temp; cooling methods
- Hot holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
|
2/10/2012 |
- Critical: Cold Hold (41/45 F)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Toxic Items Properly Used/Stored/Labeled
- Non-food-contact surfaces of equipment and utensils clean.
|
10/7/2011 |
- Critical: Cold Hold (41/45 F)
- Handling of food or ice minimized, proper use of utensils
|
5/4/2011 |
| No violation noted during this evaluation. | 1/25/2011 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Single-service articles properly stored and dispensed
|
10/28/2010 |
- 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
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/12/2010 |
Restaurant representatives - add corrected or new information about Guthrie Job Corps-Main Kitchen, 3106 W University, Guthrie, OK 73044 »