- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Cold holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
- Single-use, single-service articles: properly stored, used
- Food & non-food contact surfaces cleanable, design
- Hand wash sinks:designed, clean,used; Proper signage
|
12/16/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Toxic substances properly identified, stored, used
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
|
7/15/2015 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Cold holding temps; received at proper temp
- Date marking and disposition
- Adequate facilities/equip. to maintain food temps
- Warewashing: Sanitize at ppm/temp
- Approved thaw methods; Active coll containers stored
- Non-food contact surfaces clean; Cleaning frequency
|
6/4/2015 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Cold holding temps; received at proper temp
- Date marking and disposition
- Adequate facilities/equip. to maintain food temps
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Eating,drink,tobacco use; No discharge from eyes,nose
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
|
5/7/2015 |
- 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
- Date marking and disposition
- Consumer advisory, Child menu, Allergen label
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Other
|
12/3/2014 |
- Consumer advisory, Child menu, Allergen label
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
- Hand wash sinks:designed, clean,used; Proper signage
|
5/13/2014 |
- Consumer advisory, Child menu, Allergen label
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
3/13/2013 |
- Warewashing: Sanitize at ppm/temp
- Food & non-food contact surfaces cleanable, design
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
- Other
|
4/19/2012 |
- 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
- Proper storage and handling of clean sanitized equipment and utensils
|
6/19/2009 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/28/2007 |
| No violation noted during this evaluation. | 9/21/2006 |
| No violation noted during this evaluation. | 6/30/2006 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Original container, no misbranding, honestly presented, properly labeled
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- No re-use of single service articles, except non-potentially hazardous packaged item.
|
10/19/2005 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Original container, no misbranding, honestly presented, properly labeled
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
6/30/2005 |
- In-use food or ice dispensing utensils properly stored and used
|
12/17/2004 |
Restaurant representatives - add corrected or new information about J B's Steak House, 225 E Main, Woodward, OK 73801 »