- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
2/5/2016 |
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
12/30/2015 |
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
9/9/2015 |
- Food & non-food contact surfaces cleanable, design
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
8/31/2015 |
- Food properly labeled, original container, honestly presented
- 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
|
5/5/2015 |
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
3/2/2015 |
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Service Sinks;Maintenance & cleaning tools
|
8/5/2014 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
5/15/2014 |
- Critical: Valid license to operate; non-transferable
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
3/10/2014 |
- Date marking and disposition
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Eating,drink,tobacco use; No discharge from eyes,nose
- 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
- Non-food contact surfaces clean; Cleaning frequency
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
11/12/2013 |
- Insects, rodents, & other pests controlled
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
7/18/2013 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- Hand wash sinks:designed, clean,used; Proper signage
|
1/7/2013 |
- Food contact surfaces of equipment & utensils clean
- 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
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
8/14/2012 |
- Insects, rodents, & other pests controlled
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- Single-use, single-service articles: properly stored, used
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Service Sinks;Maintenance & cleaning tools
- Other
|
7/6/2012 |
- Critical: Food in good condition, safe, unadulturated, segregated
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Insects, rodents, & other pests controlled
- Cold holding temps; received at proper temp
- Date marking and disposition
- Probe themometers provided & accurate
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Service Sinks;Maintenance & cleaning tools
- Other
|
6/25/2012 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Authorized persons only in food preparation and storage areas.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
10/31/2011 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
|
7/5/2011 |
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
|
4/11/2011 |
No violation noted during this evaluation. | 2/7/2011 |
- 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.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
1/7/2011 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/22/2010 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
7/23/2010 |
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
4/7/2010 |
- 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.
|
1/4/2010 |
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/12/2009 |
- Critical: Proper Cooking Temperatures per PHF
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- 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
|
7/20/2009 |
- Critical: Cold Hold (41/45 F)
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
4/6/2009 |
No violation noted during this evaluation. | 1/26/2009 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/10/2008 |
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Lighting provided as required, fixtures shielded properly.
|
7/28/2008 |
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
|
4/4/2008 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
1/4/2008 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
10/31/2007 |
No violation noted during this evaluation. | 8/29/2007 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Demonstration of Knowledge / Person In Charge
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
|
7/23/2007 |
- Demonstration of Knowledge / Person In Charge
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Lighting provided as required, fixtures shielded properly.
|
5/9/2007 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Demonstration of Knowledge / Person In Charge
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- 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
- 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.
- Proper storage and handling of clean sanitized equipment and utensils
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
|
5/1/2007 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- 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.
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
|
10/16/2006 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Critical: Cold Hold (41/45 F)
- Critical: Approved Source/Sound Condition
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Original container, no misbranding, honestly presented, properly labeled
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- No re-use of single service articles, except non-potentially hazardous packaged item.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
4/14/2006 |
- Critical: Cold Hold (41/45 F)
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Original container, no misbranding, honestly presented, properly labeled
- 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
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
- Lighting provided as required, fixtures shielded properly.
|
11/10/2005 |
- Critical: Cold Hold (41/45 F)
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/7/2005 |
- Critical: Cold Hold (41/45 F)
- 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.
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/19/2005 |
- Critical: Cold Hold (41/45 F)
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/2/2005 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Protected during Storage, Display, Transportation, Service
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/19/2005 |
- Critical: Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
5/9/2005 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Food Protected during Storage, Display, Transportation, Service
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
|
4/11/2005 |
- 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.
|
1/31/2005 |
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
1/3/2005 |
- Non-food-contact surfaces of equipment and utensils clean.
- Authorized persons only in food preparation and storage areas.
|
10/6/2004 |
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/9/2004 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Critical: Cold Hold (41/45 F)
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
|
7/21/2004 |
Restaurant representatives - add corrected or new information about Golden Lin Chinese Restaurant, 907 W. 2nd, Sulphur, OK 73086 »