- Food & non-food contact surfaces cleanable, design
- Plumbing sys: maintained, backflow device instal
- Hand wash sinks:designed, clean,used; Proper signage
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3/24/2015 |
| No violation noted during this evaluation. | 9/26/2014 |
- Water: adequate pressure, sufficient capacity
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
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5/16/2014 |
- Single-use, single-service articles: properly stored, used
- Plumbing sys: maintained, backflow device instal
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
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5/14/2014 |
- Critical: Valid license to operate; non-transferable
- Sinks used for intended purposes
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3/20/2014 |
- Food contact surfaces of equipment & utensils clean
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
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6/3/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
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4/18/2012 |
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Plumbing properly installed and maintained, inspected where required.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
8/6/2010 |
| No violation noted during this evaluation. | 2/3/2010 |
| No violation noted during this evaluation. | 2/2/2010 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
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5/8/2009 |
- Critical: Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
- Lighting provided as required, fixtures shielded properly.
|
5/22/2008 |
- In-use food or ice dispensing utensils properly stored and used
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10/27/2006 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- 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.
|
9/15/2006 |
| No violation noted during this evaluation. | 7/8/2005 |
- Critical: Hot Hold (140 F)/Time Control
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Handling of food or ice minimized, proper use of utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- 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.
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7/6/2005 |
- Critical: Hot Hold (140 F)/Time Control
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Handling of food or ice minimized, proper use of utensils
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- 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.
|
6/17/2005 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- 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
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- 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.
|
6/15/2005 |
Restaurant representatives - add corrected or new information about Mr Bills #5, 401 W. Broadway, Altus, OK 73521 »