- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
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12/29/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Hot holding temps; received at proper temp
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
4/13/2015 |
- Critical: Valid license to operate; non-transferable
- Critical: PIC Present, demonstration of knowledge, performs duties
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Hot holding temps; received at proper temp
- Adequate facilities/equip. to maintain food temps
- Probe themometers provided & accurate
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
5/12/2014 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Insects, rodents, & other pests controlled
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Non-food contact surfaces clean; Cleaning frequency
- Hand wash sinks:designed, clean,used; Proper signage
|
5/29/2013 |
- 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
- Insects, rodents, & other pests controlled
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
10/29/2012 |
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
9/6/2011 |
- Food Protected during Storage, Display, Transportation, Service
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Toxic Items Properly Used/Stored/Labeled
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- In-use food or ice dispensing utensils properly stored and used
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
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8/25/2011 |
- Critical: Hot Hold (140 F)/Time Control
- Critical: Approved Source/Sound Condition
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/3/2011 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Demonstration of Knowledge / Person In Charge
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Original container, no misbranding, honestly presented, properly labeled
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
2/14/2011 |
- Critical: Hot Hold (140 F)/Time Control
- 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
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food-contact surfaces of equipment and utensils clean.
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11/30/2010 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/11/2010 |
Restaurant representatives - add corrected or new information about Kwik Bites, 697 12th N.W., Ardmore, OK 73401 »