- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
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9/8/2015 |
- Insects, rodents, & other pests controlled
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6/19/2015 |
| No violation noted during this evaluation. | 3/18/2015 |
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
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11/24/2014 |
| No violation noted during this evaluation. | 3/24/2014 |
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
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12/11/2013 |
| No violation noted during this evaluation. | 9/17/2013 |
| No violation noted during this evaluation. | 4/17/2013 |
- Food equipment: improper use, operation (Materials, design)
- Toxic substances properly identified, stored, used
- Hand wash sinks:designed, clean,used; Proper signage
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3/25/2013 |
| No violation noted during this evaluation. | 9/17/2012 |
| No violation noted during this evaluation. | 3/27/2012 |
- Proper storage and handling of clean sanitized equipment and utensils
- Plumbing properly installed and maintained, inspected where required.
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9/28/2011 |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
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1/4/2011 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
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9/27/2010 |
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Non-food-contact surfaces of equipment and utensils clean.
|
3/26/2010 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Proper storage and handling of clean sanitized equipment and utensils
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10/26/2009 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
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6/25/2009 |
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Proper storage and handling of clean sanitized equipment and utensils
- Plumbing properly installed and maintained, inspected where required.
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3/27/2009 |
| No violation noted during this evaluation. | 11/12/2008 |
| No violation noted during this evaluation. | 9/29/2008 |
- 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
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
4/24/2008 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Non-food-contact surfaces of equipment and utensils clean.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
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3/24/2008 |
| No violation noted during this evaluation. | 12/31/2007 |
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Food Protected during Storage, Display, Transportation, Service
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Handling of food or ice minimized, proper use of utensils
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Plumbing properly installed and maintained, inspected where required.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
9/20/2007 |
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/11/2007 |
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
3/27/2007 |
| No violation noted during this evaluation. | 12/28/2006 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
|
9/29/2006 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- In-use food or ice dispensing utensils properly stored and used
- Lighting provided as required, fixtures shielded properly.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
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3/14/2006 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Lighting provided as required, fixtures shielded properly.
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12/19/2005 |
- Floors, walls, ceilings in good repair, clean, constructed properly.
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7/12/2005 |
- Original container, no misbranding, honestly presented, properly labeled
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
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4/22/2005 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
1/7/2005 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
10/7/2004 |
- Proper storage and handling of clean sanitized equipment and utensils
- Lighting provided as required, fixtures shielded properly.
|
8/23/2004 |
Restaurant representatives - add corrected or new information about Roys Fried Chicken, 14121 S. Hwy 51, Coweta, OK 74429 »