- Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food-contact surfaces of equipment and utensils clean.
- Authorized persons only in food preparation and storage areas.
|
12/16/2010 | Routine | No |
- Cold Hold (41/45 F)
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
|
06/02/2010 | Routine | No |
- Cross-Contamination of Raw/Cooked Foods/Other
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Single-service articles properly stored and dispensed
- Authorized persons only in food preparation and storage areas.
|
11/23/2009 | Routine | No |
- Proper Handwashing / Proper Handling of Ready-To-Eat
|
05/21/2009 | Routine | No |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Proper storage and handling of clean sanitized equipment and utensils
- Single-service articles properly stored and dispensed
|
11/18/2008 | Routine | No |
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
02/22/2008 | Routine | No |
Restaurant representatives - add corrected or new information about Back Creek Deli Inc, 116 S. Main St, Broken Arrow, OK »