- Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Hot Hold (140 F)/Time Control
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
11/17/2010 | Routine | No |
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
|
09/20/2010 | Routine | No |
- Toxic Items Properly Used/Stored/Labeled
- Cold Hold (41/45 F)
- Thermometers provided and conspicuous
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Hot Hold (140 F)/Time Control
- 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.
|
06/10/2010 | Routine | No |
- Toxic Items Properly Used/Stored/Labeled
- Thermometers provided and conspicuous
- 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.
|
05/06/2010 | Routine | No |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Toxic Items Properly Used/Stored/Labeled
- Thermometers provided and conspicuous
- Non-food-contact surfaces of equipment and utensils clean.
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
02/10/2010 | Routine | No |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Cold Hold (41/45 F)
- 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
- 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
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
09/28/2009 | Routine | No |
- Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Cold Hold (41/45 F)
- Original container, no misbranding, honestly presented, properly labeled
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Cleaning/maintenance equipment properly stored
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
06/19/2009 | Routine | No |
- Demonstration of Knowledge / Person In Charge
- Cold Hold (41/45 F)
- Handling of food or ice minimized, proper use of utensils
- 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.
- Dressing rooms/lockers adequate, clean, used.
- Authorized persons only in food preparation and storage areas.
|
04/22/2009 | Routine | No |
- Handling of food or ice minimized, proper use of utensils
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
11/03/2008 | Routine | No |
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
08/04/2008 | Routine | No |
- Cross-Contamination of Raw/Cooked Foods/Other
- In-use food or ice dispensing utensils properly stored and used
- Non-food-contact surfaces of equipment and utensils clean.
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
04/24/2008 | Routine | No |
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
02/07/2008 | Routine | No |
Restaurant representatives - add corrected or new information about Jims Coney Island & Greek Food, 1923 South Harvard, Tulsa, OK »