Fin & Feather Resort, Rt 1 Box 194, Gore, OK 74438 - inspection findings and violations



Business Info

Restaurant name: FIN & FEATHER RESORT
Address: Rt 1 Box 194, Gore, OK 74438
County: Sequoyah
Total inspections: 21
Last inspection: 8/3/2015

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Inspection findings

Inspection date

  • Date marking and disposition
  • Food contact surfaces of equipment & utensils clean
  • Non-food contact surfaces clean; Cleaning frequency
  • Other
8/3/2015
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Date marking and disposition
  • Food contact surfaces of equipment & utensils clean
5/12/2015
  • Date marking and disposition
  • Food contact surfaces of equipment & utensils clean
  • Non-food contact surfaces clean; Cleaning frequency
  • Other
7/14/2014
  • Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
  • Food contact surfaces of equipment & utensils clean
  • Non-food contact surfaces clean; Cleaning frequency
  • Other
9/9/2013
  • Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
  • Food contact surfaces of equipment & utensils clean
  • Non-food contact surfaces clean; Cleaning frequency
  • Plumbing sys: maintained, backflow device instal
5/20/2013
  • Food contact surfaces of equipment & utensils clean
  • Single-use, single-service articles: properly stored, used
  • Non-food contact surfaces clean; Cleaning frequency
10/29/2012
  • Disposition of returns, previously served, Reconditioned, unsafe food
  • Other
6/8/2012
No violation noted during this evaluation. 12/29/2011
  • Critical: Cold Hold (41/45 F)
  • Food Protected during Storage, Display, Transportation, Service
  • Lighting provided as required, fixtures shielded properly.
8/9/2010
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Lighting provided as required, fixtures shielded properly.
6/21/2010
  • Critical: Cold Hold (41/45 F)
  • Lighting provided as required, fixtures shielded properly.
8/24/2009
  • Critical: Cold Hold (41/45 F)
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
6/12/2009
  • 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.
8/25/2008
  • Food Protected during Storage, Display, Transportation, Service
  • Single-service articles properly stored and dispensed
6/19/2008
  • Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Food Protected during Storage, Display, Transportation, Service
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • In-use food or ice dispensing utensils properly stored and used
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Single-service articles properly stored and dispensed
  • Floors, walls, ceilings in good repair, clean, constructed properly.
8/20/2007
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • 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.
6/7/2007
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Food Protected during Storage, Display, Transportation, Service
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
8/31/2006
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Demonstration of Knowledge / Person In Charge
  • Single-service articles properly stored and dispensed
6/26/2006
  • Critical: Cold Hold (41/45 F)
  • Food Protected during Storage, Display, Transportation, Service
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Non-food-contact surfaces of equipment and utensils clean.
8/17/2005
  • Critical: Hot Hold (140 F)/Time Control
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Single-service articles properly stored and dispensed
  • Lighting provided as required, fixtures shielded properly.
6/27/2005
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Lighting provided as required, fixtures shielded properly.
8/30/2004

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