- Toxic Items Properly Used/Stored/Labeled
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- 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.
|
10/06/2010 | Compliance | No |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- 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
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Approved Source/Sound Condition
|
09/16/2010 | Routine | No |
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Authorized persons only in food preparation and storage areas.
|
06/29/2010 | Routine | No |
- Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Authorized persons only in food preparation and storage areas.
|
04/07/2010 | Routine | No |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
12/16/2009 | Routine | No |
- Cross-Contamination of Raw/Cooked Foods/Other
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Toilet rooms enclosed, self-closing doors
- Authorized persons only in food preparation and storage areas.
|
09/21/2009 | Routine | No |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Thermometers provided and conspicuous
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Toilet rooms enclosed, self-closing doors
- Lighting provided as required, fixtures shielded properly.
|
06/26/2009 | Routine | No |
- Cross-Contamination of Raw/Cooked Foods/Other
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Toilet rooms enclosed, self-closing doors
|
03/21/2009 | Routine | No |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Lighting provided as required, fixtures shielded properly.
- Rapid Reheating (165 F in 2 Hrs)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
01/14/2009 | Routine | No |
- Cross-Contamination of Raw/Cooked Foods/Other
- Toxic Items Properly Used/Stored/Labeled
- Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
10/21/2008 | Routine | No |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- 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.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Authorized persons only in food preparation and storage areas.
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
05/12/2008 | Routine | No |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Hot Hold (140 F)/Time Control
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Non-food-contact surfaces of equipment and utensils clean.
- Toilet rooms enclosed, self-closing doors
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Complete separation from living/sleeping quarters, laundry facilities
|
02/12/2008 | Routine | No |
Restaurant representatives - add corrected or new information about Salvador's Mexican Restaurant, 25695 E. 71st St., Broken Arrow, OK »