- Food contact surfaces of equipment & utensils clean
- Wiping cloths: properly used & stored; Sponges prohibited
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Plumbing sys: maintained, backflow device instal
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
1/12/2016 |
| No violation noted during this evaluation. | 11/20/2015 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Reheating procedures for hot holding
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
10/19/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Themometers provided, accurate, conspicuous
- Plumbing sys: maintained, backflow device instal
|
8/10/2015 |
| No violation noted during this evaluation. | 5/12/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Insects, rodents, & other pests controlled
- Cooling time & temp; cooling methods
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
4/15/2015 |
| No violation noted during this evaluation. | 1/12/2015 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Warewashing: Sanitize at ppm/temp
|
1/7/2015 |
- Cold holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- Wiping cloths: properly used & stored; Sponges prohibited
|
10/27/2014 |
| No violation noted during this evaluation. | 8/21/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cooling time & temp; cooling methods
- Hot holding temps; received at proper temp
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food contact surfaces of equipment & utensils clean
|
7/1/2014 |
- Insects, rodents, & other pests controlled
- Food & non-food contact surfaces cleanable, design
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
7/2/2013 |
- Time as public health control, procedure/records
- Plumbing sys: maintained, backflow device instal
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
4/17/2013 |
- Food equipment: improper use, operation (Materials, design)
- Food & non-food contact surfaces cleanable, design
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
1/25/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Insects, rodents, & other pests controlled
- Food & non-food contact surfaces cleanable, design
- Plumbing sys: maintained, backflow device instal
|
10/24/2012 |
- Date marking and disposition
- Warewashing: Sanitize at ppm/temp
- Food & non-food contact surfaces cleanable, design
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Other
|
7/27/2012 |
- Adequate facilities/equip. to maintain food temps
- Warewashing: Sanitize at ppm/temp
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
4/27/2012 |
- Time as public health control, procedure/records
- Water: adequate pressure, sufficient capacity
- Wiping cloths: properly used & stored; Sponges prohibited
- Non-food contact surfaces clean; Cleaning frequency
|
2/9/2012 |
- Time as public health control, procedure/records
- Water: adequate pressure, sufficient capacity
- Wiping cloths: properly used & stored; Sponges prohibited
- Non-food contact surfaces clean; Cleaning frequency
|
1/13/2012 |
- Hot holding temps; received at proper temp
- Pasteurized food used; Prohibited food not offerred Pastuerized eggs used when required
- Wiping cloths: properly used & stored; Sponges prohibited
|
11/1/2011 |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Rooms and equipment vented as required
|
7/29/2011 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
|
5/17/2011 |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
1/21/2011 |
- Critical: Cold Hold (41/45 F)
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
|
11/22/2010 |
- Critical: Cold Hold (41/45 F)
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Rooms and equipment vented as required
|
8/16/2010 |
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
|
4/13/2010 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
|
2/5/2010 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
10/19/2009 |
Restaurant representatives - add corrected or new information about Jackie Brannon Cc - Msv Kitchen, West St & Grider Rd, Mcalester, OK 74501 »