J.W. Cobb's, 3200 N. 14th, Ponca City, OK 74601 - inspection findings and violations

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Business Info

Restaurant name: J.W. COBB'S
Address: 3200 N. 14th, Ponca City, OK 74601
County: Kay
Total inspections: 56
Last inspection: 8/26/2015
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Inspection findings

Inspection date
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Cooling time & temp; cooling methods
  • Hot holding temps; received at proper temp
  • Cold holding temps; received at proper temp
  • Consumer advisory, Child menu, Allergen label
  • Toxic substances properly identified, stored, used
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
  • Hand wash sinks:designed, clean,used; Proper signage
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 8/26/2015
  • Critical: Hands clean, washed, maintained; Hand antiseptics
  • Warewashing: Sanitize at ppm/temp
  • Food contact surfaces of equipment & utensils clean
  • Themometers provided, accurate, conspicuous
  • Wiping cloths: properly used & stored; Sponges prohibited
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Single-use, single-service articles: properly stored, used
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 9/24/2014
  • Food contact surfaces of equipment & utensils clean
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 6/4/2014
No violation noted during this evaluation. 8/19/2013
  • Critical: Food in good condition, safe, unadulturated, segregated
  • 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
  • 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
  • Other
 4/8/2013
  • Critical: Food in good condition, safe, unadulturated, segregated
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Cooling time & temp; cooling methods
  • Cold holding temps; received at proper temp
  • Food contact surfaces of equipment & utensils clean
  • Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
  • Food properly labeled, original container, honestly presented
  • Wiping cloths: properly used & stored; Sponges prohibited
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 3/25/2013
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Outdoor areas:constructed, maintained clean
  • Other
 10/5/2012
  • Critical: Food in good condition, safe, unadulturated, segregated
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Cooling time & temp; cooling methods
  • Cold holding temps; received at proper temp
  • Date marking and disposition
  • Warewashing: Sanitize at ppm/temp
  • Food contact surfaces of equipment & utensils clean
  • Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
  • 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
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
  • Hand wash sinks:designed, clean,used; Proper signage
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Outdoor areas:constructed, maintained clean
  • Garbage/refuse:properly disposed
  • Other
 9/21/2012
  • Critical: Hands clean, washed, maintained; Hand antiseptics
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Personnel: clean, jewelry, hair restraints, FH Permits
  • Wiping cloths: properly used & stored; Sponges prohibited
 5/17/2012
No violation noted during this evaluation. 4/13/2012
  • Cold holding temps; received at proper temp
  • Food contact surfaces of equipment & utensils clean
  • Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
  • Food properly labeled, original container, honestly presented
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • 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 (physical facilities):design, maintained, good repair, Outer openings protect
  • Garbage/refuse:properly disposed
  • Other
 3/30/2012
No violation noted during this evaluation. 9/22/2011
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Toxic Items Properly Used/Stored/Labeled
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Thermometers provided and conspicuous
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Rooms and equipment vented as required
 7/11/2011
  • Critical: Cold Hold (41/45 F)
  • Critical: Approved Source/Sound Condition
  • 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
  • Thermometers provided and conspicuous
  • 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.
  • 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.
  • Rooms and equipment vented as required
 6/27/2011
  • 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
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 2/7/2011
  • Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Critical: Hot Hold (140 F)/Time Control
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Critical: Approved Source/Sound Condition
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Original container, no misbranding, honestly presented, properly labeled
  • Handling of food or ice minimized, proper use of utensils
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Single-service articles properly stored and dispensed
  • Plumbing properly installed and maintained, inspected where required.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 1/5/2011
  • Critical: Rapid Reheating (165 F in 2 Hrs)
  • Critical: Approved Source/Sound Condition
  • 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
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Original container, no misbranding, honestly presented, properly labeled
  • Thermometers provided and conspicuous
  • In-use food or ice dispensing utensils properly stored and used
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Single-service articles properly stored and dispensed
  • Plumbing properly installed and maintained, inspected where required.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 12/8/2010
No violation noted during this evaluation. 7/8/2010
  • Critical: Cold Hold (41/45 F)
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Original container, no misbranding, honestly presented, properly labeled
  • Handling of food or ice minimized, proper use of utensils
  • 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.
  • 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.
  • Dressing rooms/lockers adequate, clean, used.
 7/2/2010
  • Critical: Cold Hold (41/45 F)
  • Critical: Hot Hold (140 F)/Time Control
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Original container, no misbranding, honestly presented, properly labeled
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Single-service articles properly stored and dispensed
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Dressing rooms/lockers adequate, clean, used.
 6/18/2010
No violation noted during this evaluation. 1/21/2010
  • Food Protected during Storage, Display, Transportation, Service
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Original container, no misbranding, honestly presented, properly labeled
  • Handling of food or ice minimized, proper use of utensils
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Plumbing properly installed and maintained, inspected where required.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Outside storage area/enclosures properly constructed, clean, located on proper surface, drained
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Dressing rooms/lockers adequate, clean, used.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
 1/11/2010
  • Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: 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
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • 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
  • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
  • 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
  • Single-service articles properly stored and dispensed
  • Plumbing properly installed and maintained, inspected where required.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Dressing rooms/lockers adequate, clean, used.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
 12/14/2009
No violation noted during this evaluation. 10/7/2009
  • Critical: Cold Hold (41/45 F)
  • Food Protected during Storage, Display, Transportation, Service
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
  • Authorized persons only in food preparation and storage areas.
 9/21/2009
No violation noted during this evaluation. 7/14/2009
  • Critical: Cold Hold (41/45 F)
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
 7/10/2009
  • Critical: Cold Hold (41/45 F)
  • Critical: 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
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Thermometers provided and conspicuous
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 6/26/2009
  • 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
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • 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.
  • Dressing rooms/lockers adequate, clean, used.
 3/12/2009
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 12/2/2008
  • Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
  • 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
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Authorized persons only in food preparation and storage areas.
 10/27/2008
  • 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: Approved Source/Sound Condition
  • 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
  • In-use food or ice dispensing utensils properly stored and used
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Single-service articles properly stored and dispensed
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 10/3/2008
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
 8/14/2008
  • Critical: Hot Hold (140 F)/Time Control
  • Toxic Items Properly Used/Stored/Labeled
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Handling of food or ice minimized, proper use of utensils
  • In-use food or ice dispensing utensils properly stored and used
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • 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
  • Single-service articles properly stored and dispensed
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 7/2/2008
  • Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Critical: Rapid Reheating (165 F in 2 Hrs)
  • 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
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Handling of food or ice minimized, proper use of utensils
  • In-use food or ice dispensing utensils properly stored and used
  • 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
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Authorized persons only in food preparation and storage areas.
 6/17/2008
No violation noted during this evaluation. 4/1/2008
  • Critical: Approved Source/Sound Condition
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • 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
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • In-use food or ice dispensing utensils properly stored and used
  • 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
 3/17/2008
No violation noted during this evaluation. 1/3/2008
  • 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
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Original container, no misbranding, honestly presented, properly labeled
  • Thermometers provided and conspicuous
  • In-use food or ice dispensing utensils properly stored and used
  • 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
  • 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.
  • Cleaning/maintenance equipment properly stored
 12/19/2007
  • Critical: Cold Hold (41/45 F)
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Food Protected during Storage, Display, Transportation, Service
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Toxic Items Properly Used/Stored/Labeled
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • In-use food or ice dispensing utensils properly stored and used
  • Non-food-contact surfaces of equipment and utensils clean.
  • Plumbing properly installed and maintained, inspected where required.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 9/10/2007
No violation noted during this evaluation. 6/4/2007
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Critical: Approved Source/Sound Condition
  • 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
  • Original container, no misbranding, honestly presented, properly labeled
  • Thermometers provided and conspicuous
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 5/17/2007
No violation noted during this evaluation. 3/13/2007
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 2/27/2007
No violation noted during this evaluation. 9/7/2006
  • Critical: Cold Hold (41/45 F)
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
 7/26/2006
  • Critical: Cold Hold (41/45 F)
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
 6/1/2006
  • Critical: Cold Hold (41/45 F)
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Lighting provided as required, fixtures shielded properly.
 5/18/2006
No violation noted during this evaluation. 3/28/2006
  • Critical: Cold Hold (41/45 F)
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
 3/16/2006
  • Critical: Cold Hold (41/45 F)
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
 2/23/2006
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
 11/17/2005
No violation noted during this evaluation. 6/2/2005
  • Critical: Cold Hold (41/45 F)
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Rooms and equipment vented as required
 5/19/2005
No violation noted during this evaluation. 11/30/2004
  • Critical: Cold Hold (41/45 F)
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 11/16/2004

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