|
12/23/2015 |
| No violation noted during this evaluation. | 8/5/2015 |
- Cold holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
|
5/27/2015 |
- Food contact surfaces of equipment & utensils clean
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
3/26/2015 |
| No violation noted during this evaluation. | 7/2/2014 |
- Cold holding temps; received at proper temp
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Other
|
6/23/2014 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Food properly labeled, original container, honestly presented
- Personnel: clean, jewelry, hair restraints, FH Permits
- Wiping cloths: properly used & stored; Sponges prohibited
|
7/17/2013 |
- Disposition of returns, previously served, Reconditioned, unsafe food
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
4/19/2013 |
| No violation noted during this evaluation. | 10/11/2012 |
- Cold holding temps; received at proper temp
- Adequate facilities/equip. to maintain food temps
- Toxic substances properly identified, stored, used
- 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
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Other
|
6/25/2012 |
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
|
3/8/2012 |
- Non-food contact surfaces clean; Cleaning frequency
- Other
|
12/1/2011 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Protected during Storage, Display, Transportation, Service
- 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.
- Cleaning/maintenance equipment properly stored
|
9/8/2011 |
- Critical: Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
|
6/9/2011 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- In-use food or ice dispensing utensils properly stored and used
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/24/2011 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Lighting provided as required, fixtures shielded properly.
- Cleaning/maintenance equipment properly stored
|
12/17/2010 |
| No violation noted during this evaluation. | 9/16/2010 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Critical: Cold Hold (41/45 F)
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
9/2/2010 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/21/2010 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Critical: Cold Hold (41/45 F)
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Toxic Items Properly Used/Stored/Labeled
- Thermometers provided and conspicuous
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Lighting provided as required, fixtures shielded properly.
|
6/5/2009 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
11/13/2007 |
| No violation noted during this evaluation. | 9/4/2007 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/31/2007 |
- Critical: Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
4/27/2007 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
2/2/2007 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
11/15/2006 |
| No violation noted during this evaluation. | 8/15/2006 |
- Critical: Cold Hold (41/45 F)
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/14/2006 |
| No violation noted during this evaluation. | 6/5/2006 |
- Critical: Cold Hold (41/45 F)
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
4/21/2006 |
| No violation noted during this evaluation. | 2/7/2006 |
- Critical: Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Proper storage and handling of clean sanitized equipment and utensils
- Single-service articles properly stored and dispensed
|
1/27/2006 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/5/2005 |
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
7/8/2005 |
- Critical: Cold Hold (41/45 F)
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
4/15/2005 |
| No violation noted during this evaluation. | 1/18/2005 |
- Critical: Cold Hold (41/45 F)
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
1/6/2005 |
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/20/2004 |
| No violation noted during this evaluation. | 8/3/2004 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Authorized persons only in food preparation and storage areas.
|
7/6/2004 |
Restaurant representatives - add corrected or new information about Jerrys Restaurant, 1000 E Main, Weatherford, OK 73096 »