No violation noted during this evaluation. | 11/24/2009 | Out of Business | No |
- Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Thermometers provided and conspicuous
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Plumbing properly installed and maintained, inspected where required.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Personnel with Infections Restricted/Excluded
|
05/27/2009 | Routine | No |
- Cold Hold (41/45 F)
- 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
- Non-food-contact surfaces of equipment and utensils clean.
- Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/13/2008 | Complaint | No |
- Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Demonstration of Knowledge / Person In Charge
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- In-use food or ice dispensing utensils properly stored and used
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Authorized persons only in food preparation and storage areas.
- Clean/soiled laundered items properly stored.
|
05/14/2008 | Routine | No |
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