- Critical: PIC Present, demonstration of knowledge, performs duties
- 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
- Cold holding temps; received at proper temp
- Date marking and disposition
- Time as public health control, procedure/records
- Adequate facilities/equip. to maintain food temps
- Food contact surfaces of equipment & utensils clean
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- 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
|
11/12/2015 |
- Critical: PIC Present, demonstration of knowledge, performs duties
- Insects, rodents, & other pests controlled
- Cold holding temps; received at proper temp
- Date marking and disposition
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Wiping cloths: properly used & stored; Sponges prohibited
- Single-use, single-service articles: properly stored, used
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
8/19/2015 |
- Probe themometers provided & accurate
- Food contact surfaces of equipment & utensils clean
|
4/28/2015 |
- Critical: PIC Present, demonstration of knowledge, performs duties
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cold holding temps; received at proper temp
- Date marking and disposition
- Probe themometers provided & accurate
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
4/7/2015 |
- Critical: PIC Present, demonstration of knowledge, performs duties
- 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
- Cold holding temps; received at proper temp
- Date marking and disposition
- Toxic substances properly identified, stored, used
- 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
- Single-use, single-service articles: properly stored, used
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
3/17/2015 |
- Food contact surfaces of equipment & utensils clean
|
11/14/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food in good condition, safe, unadulturated, segregated
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Sinks used for intended purposes
- Insects, rodents, & other pests controlled
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Date marking and disposition
- Consumer advisory, Child menu, Allergen label
- Food contact surfaces of equipment & utensils clean
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Approved thaw methods; Active coll containers stored
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Wiping cloths: properly used & stored; Sponges prohibited
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Single-use, single-service articles: properly stored, used
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
10/28/2014 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Insects, rodents, & other pests controlled
- Cold holding temps; received at proper temp
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- 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
|
8/4/2014 |
- Cold holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
|
4/16/2014 |
- Critical: PIC Present, demonstration of knowledge, performs duties
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Insects, rodents, & other pests controlled
- Cooking time & temperatures; Plant food cooking
- Cold holding temps; received at proper temp
- Date marking and disposition
- Consumer advisory, Child menu, Allergen label
- Food contact surfaces of equipment & utensils clean
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
3/28/2014 |
- Critical: Food in good condition, safe, unadulturated, segregated
- Reheating procedures for hot holding
- Cold holding temps; received at proper temp
- Consumer advisory, Child menu, Allergen label
- Food properly labeled, original container, honestly presented
- Eating,drink,tobacco use; No discharge from eyes,nose
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
12/11/2013 |
- Insects, rodents, & other pests controlled
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Food properly labeled, original container, honestly presented
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Plumbing sys: maintained, backflow device instal
|
9/25/2013 |
- 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
- Insects, rodents, & other pests controlled
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Consumer advisory, Child menu, Allergen label
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Food properly labeled, original container, honestly presented
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
6/12/2013 |
- Insects, rodents, & other pests controlled
- Hot holding temps; received at proper temp
- Date marking and disposition
- Consumer advisory, Child menu, Allergen label
- Food contact surfaces of equipment & utensils clean
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Wiping cloths: properly used & stored; Sponges prohibited
- Single-use, single-service articles: properly stored, used
- 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
|
2/21/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food in good condition, safe, unadulturated, segregated
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Insects, rodents, & other pests controlled
- Cold holding temps; received at proper temp
- Date marking and disposition
- Consumer advisory, Child menu, Allergen label
- Water: adequate pressure, sufficient capacity
|
12/13/2012 |
- 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
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Adequate facilities/equip. to maintain food temps
- Toxic substances properly identified, stored, used
- Warewashing: Sanitize at ppm/temp
- Food properly labeled, original container, honestly presented
- Wiping cloths: properly used & stored; Sponges prohibited
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
9/20/2012 |
- Cold holding temps; received at proper temp
|
5/17/2012 |
- Critical: Food in good condition, safe, unadulturated, segregated
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Cold holding temps; received at proper temp
- Adequate facilities/equip. to maintain food temps
- Probe themometers provided & accurate
- Wiping cloths: properly used & stored; Sponges prohibited
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Other
|
5/2/2012 |
- Critical: Food in good condition, safe, unadulturated, segregated
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Disposition of returns, previously served, Reconditioned, unsafe food
- Cold holding temps; received at proper temp
- Date marking and disposition
- Probe themometers provided & accurate
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Wiping cloths: properly used & stored; Sponges prohibited
- Single-use, single-service articles: properly stored, used
- Non-food contact surfaces clean; Cleaning frequency
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Other
|
1/12/2012 |
- Critical: Cold Hold (41/45 F)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Toxic Items Properly Used/Stored/Labeled
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- In-use food or ice dispensing utensils properly stored and used
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
|
10/3/2011 |
| No violation noted during this evaluation. | 8/17/2011 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Lighting provided as required, fixtures shielded properly.
|
8/3/2011 |
| No violation noted during this evaluation. | 5/26/2011 |
- Critical: Cold Hold (41/45 F)
- Critical: Approved Source/Sound Condition
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Thermometers provided and conspicuous
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
5/19/2011 |
- Critical: Cold Hold (41/45 F)
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Food Protected during Storage, Display, Transportation, Service
- Original container, no misbranding, honestly presented, properly labeled
- Thermometers provided and conspicuous
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
|
3/9/2011 |
- Food Protected during Storage, Display, Transportation, Service
- In-use food or ice dispensing utensils properly stored and used
- 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
- Plumbing properly installed and maintained, inspected where required.
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Lighting provided as required, fixtures shielded properly.
|
3/24/2010 |
- Toxic Items Properly Used/Stored/Labeled
|
10/12/2009 |
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Toxic Items Properly Used/Stored/Labeled
- 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
- 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.
|
9/22/2009 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
|
3/12/2009 |
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
|
11/10/2008 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Handling of food or ice minimized, proper use of utensils
- 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.
- Cleaning/maintenance equipment properly stored
|
10/10/2008 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- 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
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Dressing rooms/lockers adequate, clean, used.
- Cleaning/maintenance equipment properly stored
|
11/1/2007 |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Handling of food or ice minimized, proper use of utensils
- 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.
- Cleaning/maintenance equipment properly stored
|
6/26/2007 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Toxic Items Properly Used/Stored/Labeled
- Handling of food or ice minimized, proper use of utensils
- 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.
- Lighting provided as required, fixtures shielded properly.
- Cleaning/maintenance equipment properly stored
|
6/27/2006 |
| No violation noted during this evaluation. | 1/14/2005 |
Restaurant representatives - add corrected or new information about Marvins Food Warehouse, 324 North Eastern, Hominy, OK 74035 »