- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Insects, rodents, & other pests controlled
- Cold holding temps; received at proper temp
- Themometers provided, accurate, conspicuous
- Plumbing sys: maintained, backflow device instal
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
9/22/2015 |
- Food properly labeled, original container, honestly presented
|
3/16/2015 |
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Non-food contact surfaces clean; Cleaning frequency
|
9/24/2014 |
No violation noted during this evaluation. | 3/17/2014 |
- Food & non-food contact surfaces cleanable, design
|
9/19/2013 |
- Cold holding temps; received at proper temp
|
3/29/2013 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Plumbing sys: maintained, backflow device instal
|
11/30/2012 |
- Cold holding temps; received at proper temp
- Date marking and disposition
|
5/25/2012 |
No violation noted during this evaluation. | 12/6/2011 |
- Critical: Cold Hold (41/45 F)
- Critical: Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- 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 properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Proper storage and handling of clean sanitized equipment and utensils
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2/11/2011 |
- Food Protected during Storage, Display, Transportation, Service
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
|
9/24/2010 |
No violation noted during this evaluation. | 1/14/2010 |
- Critical: Cold Hold (41/45 F)
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
2/11/2009 |
No violation noted during this evaluation. | 5/1/2008 |
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