- Wiping cloths: properly used & stored; Sponges prohibited
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
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12/16/2015 |
- Food & non-food contact surfaces cleanable, design
|
3/12/2015 |
- Wiping cloths: properly used & stored; Sponges prohibited
- Food & non-food contact surfaces cleanable, design
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
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12/17/2014 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Wiping cloths: properly used & stored; Sponges prohibited
- Food & non-food contact surfaces cleanable, design
- Hand wash sinks:designed, clean,used; Proper signage
|
6/13/2014 |
- Food & non-food contact surfaces cleanable, design
- Hand wash sinks:designed, clean,used; Proper signage
|
9/3/2013 |
- Cold holding temps; received at proper temp
- Approved thaw methods; Active coll containers stored
- Food & non-food contact surfaces cleanable, design
|
6/6/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Wiping cloths: properly used & stored; Sponges prohibited
|
8/16/2012 |
- Hot holding temps; received at proper temp
- Wiping cloths: properly used & stored; Sponges prohibited
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
6/15/2012 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Hot holding temps; received at proper temp
- Food & non-food contact surfaces cleanable, design
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
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12/20/2011 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
5/31/2011 |
- Critical: Hot Hold (140 F)/Time Control
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
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9/8/2010 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Thermometers provided and conspicuous
- 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.
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4/14/2010 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Single-service articles properly stored and dispensed
|
3/26/2009 |
- Critical: Hot Hold (140 F)/Time Control
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- No re-use of single service articles, except non-potentially hazardous packaged item.
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7/23/2007 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Plumbing properly installed and maintained, inspected where required.
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5/31/2007 |
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
12/7/2006 |
- 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.
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7/5/2005 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- 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
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
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6/8/2005 |
Restaurant representatives - add corrected or new information about Paupers One Stop, Po Box 387, Eldorado, OK 73537 »