Hunan Super Buffet, 1350 Se Washington Blvd., Bartlesville, OK - Restaurant inspection findings and violations, food safety

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Restaurant: Hunan Super Buffet
Address: 1350 Se Washington Blvd., Bartlesville, OK 74006
Phone: (918) 335-1633
Type: Food Services -Establishment
License #: 67430
Owner: Sunny Yang, Inc.
Total inspections: 17
Last inspection: 10/14/10
Issued: 12/02/10
Expiration date: 12/02/11
Restaurant policy: Non Smoking

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Inspection findings	Inspection Date	Type	Follow up
Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.	10/14/2010	Routine	No
Food Protected during Storage, Display, Transportation, Service Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature Cold Hold (41/45 F) Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap Hot Hold (140 F)/Time Control Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)	09/30/2010	Routine	No
Food Protected during Storage, Display, Transportation, Service Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels Cold Hold (41/45 F) Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean Floors, walls, ceilings in good repair, clean, constructed properly. Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)	06/15/2010	Routine	No
Food Protected during Storage, Display, Transportation, Service Cross-Contamination of Raw/Cooked Foods/Other Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Handling of food or ice minimized, proper use of utensils Dishwashing facilities properly designed, constructed, maintained, installed, located, operated. Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Toilet rooms enclosed, self-closing doors Floors, walls, ceilings in good repair, clean, constructed properly.	03/25/2010	Routine	No
Food Protected during Storage, Display, Transportation, Service Toxic Items Properly Used/Stored/Labeled In-use food or ice dispensing utensils properly stored and used Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap Dishwashing facilities properly designed, constructed, maintained, installed, located, operated. Proper storage and handling of clean sanitized equipment and utensils Toilet rooms enclosed, self-closing doors Lighting provided as required, fixtures shielded properly.	12/23/2009	Routine	No
Food Protected during Storage, Display, Transportation, Service 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) Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.	09/24/2009	Routine	No
Food Protected during Storage, Display, Transportation, Service Cross-Contamination of Raw/Cooked Foods/Other Cold Hold (41/45 F) Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap	06/29/2009	Compliance	No
Food Protected during Storage, Display, Transportation, Service Cross-Contamination of Raw/Cooked Foods/Other Toxic Items Properly Used/Stored/Labeled Cold Hold (41/45 F) Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap Hot Hold (140 F)/Time Control Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Non-food-contact surfaces of equipment and utensils clean. Proper storage and handling of clean sanitized equipment and utensils Outside storage area/enclosures properly constructed, clean, located on proper surface, drained Lighting provided as required, fixtures shielded properly. Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)	06/15/2009	Routine	Yes (06/29/2009)
Food Protected during Storage, Display, Transportation, Service Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels 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. Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Lighting provided as required, fixtures shielded properly. Proper Handwashing / Proper Handling of Ready-To-Eat Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)	03/31/2009	Routine	No
Food Protected during Storage, Display, Transportation, Service Hot Hold (140 F)/Time Control Toilet rooms enclosed, self-closing doors	12/30/2008	Compliance	No
Food Protected during Storage, Display, Transportation, Service Cross-Contamination of Raw/Cooked Foods/Other Demonstration of Knowledge / Person In Charge Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels Toxic Items Properly Used/Stored/Labeled Cold Hold (41/45 F) Thermometers provided and conspicuous Hot Hold (140 F)/Time Control Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Proper storage and handling of clean sanitized equipment and utensils Toilet rooms enclosed, self-closing doors Lighting provided as required, fixtures shielded properly. Complete separation from living/sleeping quarters, laundry facilities Proper Handwashing / Proper Handling of Ready-To-Eat Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)	12/16/2008	Routine	Yes (12/30/2008)
Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected Cold Hold (41/45 F) Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap	07/25/2008	Compliance	No
Food Protected during Storage, Display, Transportation, Service Cross-Contamination of Raw/Cooked Foods/Other Demonstration of Knowledge / Person In Charge Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected Toxic Items Properly Used/Stored/Labeled Cold Hold (41/45 F) Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Dishwashing facilities properly designed, constructed, maintained, installed, located, operated. Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Proper storage and handling of clean sanitized equipment and utensils Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)	07/11/2008	Routine	Yes (07/25/2008)
Food Protected during Storage, Display, Transportation, Service Cross-Contamination of Raw/Cooked Foods/Other	05/01/2008	Compliance	No
Food Protected during Storage, Display, Transportation, Service Cross-Contamination of Raw/Cooked Foods/Other Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat Dishwashing facilities properly designed, constructed, maintained, installed, located, operated. Floors, walls, ceilings in good repair, clean, constructed properly. Proper Handwashing / Proper Handling of Ready-To-Eat Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)	04/17/2008	Routine	No
Food Protected during Storage, Display, Transportation, Service Toilet rooms enclosed, self-closing doors Floors, walls, ceilings in good repair, clean, constructed properly.	03/06/2008	Compliance	No
Food Protected during Storage, Display, Transportation, Service Cross-Contamination of Raw/Cooked Foods/Other 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 In-use food or ice dispensing utensils properly stored and used Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat 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 Plumbing properly installed and maintained, inspected where required. Floors, walls, ceilings in good repair, clean, constructed properly. Lighting provided as required, fixtures shielded properly. Proper Handwashing / Proper Handling of Ready-To-Eat	02/21/2008	Routine	Yes (03/06/2008)

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Hunan Super Buffet, 1350 Se Washington Blvd., Bartlesville, OK - Restaurant inspection findings and violations

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