- Food & non-food contact surfaces cleanable, design
|
12/18/2015 |
- Date marking and disposition
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Food & non-food contact surfaces cleanable, design
|
4/3/2015 |
| No violation noted during this evaluation. | 11/19/2014 |
- Cold holding temps; received at proper temp
- Food & non-food contact surfaces cleanable, design
|
6/5/2014 |
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
12/12/2013 |
- Food contact surfaces of equipment & utensils clean
- Food & non-food contact surfaces cleanable, design
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
6/26/2013 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Date marking and disposition
|
12/12/2012 |
- Single-use, single-service articles: properly stored, used
|
6/29/2012 |
- Cold holding temps; received at proper temp
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- Service Sinks;Maintenance & cleaning tools
|
11/3/2011 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/30/2011 |
| No violation noted during this evaluation. | 8/11/2010 |
- Critical: Cold Hold (41/45 F)
- Critical: Approved Source/Sound Condition
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Toxic Items Properly Used/Stored/Labeled
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Thermometers provided and conspicuous
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- No re-use of single service articles, except non-potentially hazardous packaged item.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
7/27/2010 |
- Food Protected during Storage, Display, Transportation, Service
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- 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
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
|
5/12/2009 |
| No violation noted during this evaluation. | 12/29/2008 |
- Food Protected during Storage, Display, Transportation, Service
- 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
- Lighting provided as required, fixtures shielded properly.
|
3/19/2008 |
| No violation noted during this evaluation. | 6/15/2007 |
Restaurant representatives - add corrected or new information about Shing Kee Chinese Restaurant, 437 S. Wilson, Vinita, OK 74301 »