- Non-food contact surfaces clean; Cleaning frequency
|
11/12/2015 |
- Wiping cloths: properly used & stored; Sponges prohibited
|
9/3/2015 |
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Plumbing sys: maintained, backflow device instal
|
5/5/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cooling time & temp; cooling methods
- Cold holding temps; received at proper temp
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Wiping cloths: properly used & stored; Sponges prohibited
- Food & non-food contact surfaces cleanable, design
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Garbage/refuse:properly disposed
|
1/29/2015 |
- Probe themometers provided & accurate
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Hand wash sinks:designed, clean,used; Proper signage
|
12/3/2014 |
- Hot holding temps; received at proper temp
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Plumbing sys: maintained, backflow device instal
|
7/17/2014 |
- Cooling time & temp; cooling methods
|
6/3/2014 |
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
|
2/12/2014 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Hot holding temps; received at proper temp
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
|
10/11/2013 |
- Hot holding temps; received at proper temp
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
|
7/31/2013 |
- Hot holding temps; received at proper temp
- Date marking and disposition
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Single-use, single-service articles: properly stored, used
- Non-food contact surfaces clean; Cleaning frequency
- Plumbing sys: maintained, backflow device instal
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Other
|
5/21/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Wiping cloths: properly used & stored; Sponges prohibited
|
4/23/2013 |
- Hot holding temps; received at proper temp
- Wiping cloths: properly used & stored; Sponges prohibited
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
1/22/2013 |
- Adequate facilities/equip. to maintain food temps
- Wiping cloths: properly used & stored; Sponges prohibited
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
|
10/16/2012 |
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
7/24/2012 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Hot holding temps; received at proper temp
- Warewashing: Sanitize at ppm/temp
|
5/31/2012 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
|
2/15/2012 |
- Food contact surfaces of equipment & utensils clean
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Other
|
11/29/2011 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
8/16/2011 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
5/10/2011 |
| No violation noted during this evaluation. | 4/26/2011 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- In-use food or ice dispensing utensils properly stored and used
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
1/31/2011 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
|
11/8/2010 |
| No violation noted during this evaluation. | 8/23/2010 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/6/2010 |
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
|
3/18/2010 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
|
3/16/2010 |
Restaurant representatives - add corrected or new information about Roma's Italian, 609 N Main St, Altus, OK 73521 »