- Toxic substances properly identified, stored, used
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
8/6/2015 |
- Cold holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- 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
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Other
|
5/18/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Personnel: clean, jewelry, hair restraints, FH Permits
- Single-use, single-service articles: properly stored, used
|
1/12/2015 |
- Cold holding temps; received at proper temp
- Time as public health control, procedure/records
- Toxic substances properly identified, stored, used
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
|
10/23/2014 |
- Plumbing sys: maintained, backflow device instal
|
9/2/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food equipment: improper use, operation (Materials, design)
- Warewashing: Sanitize at ppm/temp
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
|
8/26/2014 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- 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
- Other
|
8/25/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food in good condition, safe, unadulturated, segregated
- Insects, rodents, & other pests controlled
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
5/27/2014 |
| No violation noted during this evaluation. | 3/13/2014 |
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Warewashing: Sanitize at ppm/temp
- Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Outdoor areas:constructed, maintained clean
- Garbage/refuse:properly disposed
|
2/25/2014 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Hot holding temps; received at proper temp
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Warewashing: Sanitize at ppm/temp
- Themometers provided, accurate, conspicuous
- Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Outdoor areas:constructed, maintained clean
- Garbage/refuse:properly disposed
|
2/10/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
|
12/6/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Insects, rodents, & other pests controlled
- Themometers provided, accurate, conspicuous
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
11/20/2013 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Insects, rodents, & other pests controlled
- Cooling time & temp; cooling methods
- Cold holding temps; received at proper temp
- Warewashing: Sanitize at ppm/temp
- Themometers provided, accurate, conspicuous
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Wiping cloths: properly used & stored; Sponges prohibited
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
10/31/2013 |
| No violation noted during this evaluation. | 8/23/2013 |
| No violation noted during this evaluation. | 8/9/2013 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Cold holding temps; received at proper temp
- Warewashing: Sanitize at ppm/temp
- Non-food contact surfaces clean; Cleaning frequency
|
7/17/2013 |
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Garbage/refuse:properly disposed
|
6/25/2013 |
- 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
- Sinks used for intended purposes
- Insects, rodents, & other pests controlled
- Cold holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- 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
- Single-use, single-service articles: properly stored, used
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Garbage/refuse:properly disposed
|
6/17/2013 |
- Critical: PIC Present, demonstration of knowledge, performs duties
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
|
3/14/2013 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Time as public health control, procedure/records
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Wiping cloths: properly used & stored; Sponges prohibited
- Service Sinks;Maintenance & cleaning tools
|
2/4/2013 |
- Critical: PIC Present, demonstration of knowledge, performs duties
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Time as public health control, procedure/records
- Personnel: clean, jewelry, hair restraints, FH Permits
- 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
|
1/25/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Insects, rodents, & other pests controlled
- Garbage/refuse:properly disposed
|
11/28/2012 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Service Sinks;Maintenance & cleaning tools
|
11/6/2012 |
- Insects, rodents, & other pests controlled
- Cold holding temps; received at proper temp
- Warewashing: Sanitize at ppm/temp
- 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
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Service Sinks;Maintenance & cleaning tools
|
10/31/2012 |
Restaurant representatives - add corrected or new information about Chinese Chef Buffet, 2516 N. Main, Miami, OK 74354 »