- Adequate facilities/equip. to maintain food temps
- Approved thaw methods; Active coll containers stored
|
7/20/2015 |
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
|
3/23/2015 |
No violation noted during this evaluation. | 10/7/2014 |
No violation noted during this evaluation. | 7/18/2013 |
- Critical: Food in good condition, safe, unadulturated, segregated
- Cooling time & temp; cooling methods
- Toxic substances properly identified, stored, used
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- Plumbing sys: maintained, backflow device instal
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
5/1/2013 |
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
10/11/2012 |
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/17/2011 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/8/2011 |
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
1/12/2011 |
- Food Protected during Storage, Display, Transportation, Service
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- 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.
|
8/2/2010 |
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
4/19/2010 |
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
1/22/2010 |
- Critical: Hot Hold (140 F)/Time Control
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/17/2009 |
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