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Mcgill's, 1560 E. 21st St.,, Tulsa, OK - Restaurant inspection findings and violations

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Restaurant: MCGILL'S
Address: 1560 E. 21st St.,, Tulsa, OK 74114
Type: Food Services -With Bar
License #: 23624
Owner: FOOD AND BEVERAGE IV INC
Total inspections: 11
Last inspection: 10/05/10
Issued: 11/09/10
Expiration date: 11/09/11

Restaurant representatives - add corrected or new information about Mcgill's, 1560 E. 21st St.,, Tulsa, OK »

Inspection findings

Inspection Date

Type

Follow up

  • Floors, walls, ceilings in good repair, clean, constructed properly.
10/05/2010RoutineNo
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Floors, walls, ceilings in good repair, clean, constructed properly.
07/12/2010RoutineNo
  • Toxic Items Properly Used/Stored/Labeled
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Original container, no misbranding, honestly presented, properly labeled
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
04/15/2010RoutineNo
  • 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.
  • Lighting provided as required, fixtures shielded properly.
  • Dressing rooms/lockers adequate, clean, used.
02/12/2010RoutineNo
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Cleaning/maintenance equipment properly stored
11/06/2009RoutineNo
  • Original container, no misbranding, honestly presented, properly labeled
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
05/22/2009RoutineNo
  • Original container, no misbranding, honestly presented, properly labeled
  • 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.
  • Lighting provided as required, fixtures shielded properly.
02/10/2009RoutineNo
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Single-service articles properly stored and dispensed
11/06/2008RoutineNo
  • 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
  • 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
  • Cleaning/maintenance equipment properly stored
08/20/2008RoutineNo
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • 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
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
05/21/2008RoutineNo
  • Food Protected during Storage, Display, Transportation, Service
  • Cross-Contamination of Raw/Cooked Foods/Other
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • 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.
02/06/2008RoutineNo




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