- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food contact surfaces of equipment & utensils clean
- Wiping cloths: properly used & stored; Sponges prohibited
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8/5/2015 |
- Critical: Ill workers-PIC & EMP responsibilities: Report symptoms & diagnosis; Restrict/Exclude (removal, retain or adjust)
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Hand wash sinks:designed, clean,used; Proper signage
|
2/2/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Probe themometers provided & accurate
- Food contact surfaces of equipment & utensils clean
- Hand wash sinks:designed, clean,used; Proper signage
|
5/1/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Date marking and disposition
- Toxic substances properly identified, stored, used
- Approved thaw methods; Active coll containers stored
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
10/30/2013 |
- Insects, rodents, & other pests controlled
|
6/24/2013 |
- Food contact surfaces of equipment & utensils clean
- Eating,drink,tobacco use; No discharge from eyes,nose
- Non-food contact surfaces clean; Cleaning frequency
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
11/7/2012 |
- Critical: Special processes (Variance, ROP, shellfish tanks, HACCP
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Date marking and disposition
|
11/10/2011 |
- Critical: Approved Source/Sound Condition
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Single-service articles properly stored and dispensed
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/16/2011 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Single-service articles properly stored and dispensed
|
12/9/2010 |
- Critical: Cold Hold (41/45 F)
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
|
6/17/2010 |
- Critical: Hot Hold (140 F)/Time Control
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
11/12/2009 |
| No violation noted during this evaluation. | 3/26/2009 |
- Critical: Cold Hold (41/45 F)
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
12/11/2008 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
|
6/12/2008 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
|
12/6/2007 |
- Critical: Hot Hold (140 F)/Time Control
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/14/2007 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
10/10/2006 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/28/2006 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- In-use food or ice dispensing utensils properly stored and used
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
12/15/2005 |
- Critical: Hot Hold (140 F)/Time Control
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/24/2005 |
- Critical: Hot Hold (140 F)/Time Control
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
|
7/27/2004 |
Restaurant representatives - add corrected or new information about Homeland Store #169, 205 N. Commerce, Ardmore, OK 73401 »