- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Hot holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
- Hand wash sinks:designed, clean,used; Proper signage
|
11/6/2015 |
- 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
- Time as public health control, procedure/records
- Food properly labeled, original container, honestly presented
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Hand wash sinks:designed, clean,used; Proper signage
- Service Sinks;Maintenance & cleaning tools
|
6/19/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food contact surfaces of equipment & utensils clean
- Food properly labeled, original container, honestly presented
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Service Sinks;Maintenance & cleaning tools
- Other
|
12/17/2014 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Sinks used for intended purposes
- Food contact surfaces of equipment & utensils clean
- Food properly labeled, original container, honestly presented
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Hand wash sinks:designed, clean,used; Proper signage
|
5/28/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food contact surfaces of equipment & utensils clean
- Food properly labeled, original container, honestly presented
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Hand wash sinks:designed, clean,used; Proper signage
- Other
|
4/12/2013 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Eating,drink,tobacco use; No discharge from eyes,nose
- Single-use, single-service articles: properly stored, used
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
1/17/2012 |
- 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.
|
7/8/2011 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
2/3/2011 |
- 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.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
1/19/2011 |
- 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
- In-use food or ice dispensing utensils properly stored and used
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
11/12/2010 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
|
2/11/2010 |
| No violation noted during this evaluation. | 2/12/2009 |
Restaurant representatives - add corrected or new information about Hutch's #109, 2000 S. Main, Elk City, OK 73644 »