- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Themometers provided, accurate, conspicuous
- Food & non-food contact surfaces cleanable, design
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
12/28/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cold holding temps; received at proper temp
- Adequate facilities/equip. to maintain food temps
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Approved thaw methods; Active coll containers stored
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- 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
- Service Sinks;Maintenance & cleaning tools
|
6/19/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Food properly labeled, original container, honestly presented
- Food & non-food contact surfaces cleanable, design
|
12/30/2014 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Sinks used for intended purposes
- Cold holding temps; received at proper temp
- Time as public health control, procedure/records
- Toxic substances properly identified, stored, used
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- 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
- Food & non-food contact surfaces cleanable, design
- Hand wash sinks:designed, clean,used; Proper signage
|
9/29/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Warewashing: Sanitize at ppm/temp
- Themometers provided, accurate, conspicuous
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
|
6/23/2014 |
No violation noted during this evaluation. | 3/27/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cold holding temps; received at proper temp
- Adequate facilities/equip. to maintain food temps
- Food & non-food contact surfaces cleanable, design
|
3/13/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cold holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Approved thaw methods; Active coll containers stored
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
|
11/6/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Approved thaw methods; Active coll containers stored
- Themometers provided, accurate, conspicuous
- Food properly labeled, original container, honestly presented
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
|
9/18/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
6/28/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Food properly labeled, original container, honestly presented
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
|
3/29/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Toliet facilities: accessible, properly constructed, cleaned Self closures
|
7/23/2012 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food, water, ice: obtained from approved sources
- Critical: Food in good condition, safe, unadulturated, segregated
- Warewashing: Sanitize at ppm/temp
|
3/29/2012 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Date marking and disposition
- Time as public health control, procedure/records
- Probe themometers provided & accurate
- Food properly labeled, original container, honestly presented
- 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
|
3/15/2012 |
- Critical: PIC Present, demonstration of knowledge, performs duties
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food in good condition, safe, unadulturated, segregated
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Date marking and disposition
- Approved thaw methods; Active coll containers stored
- Food properly labeled, original container, honestly presented
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
|
2/27/2012 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
|
12/6/2010 |
- Critical: Cold Hold (41/45 F)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
|
6/3/2010 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Thermometers provided and conspicuous
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
|
12/3/2009 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
|
5/13/2009 |
- Critical: Cold Hold (41/45 F)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- In-use food or ice dispensing utensils properly stored and used
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
|
11/20/2008 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
5/20/2008 |
- Critical: Hot Hold (140 F)/Time Control
- Critical: Rapid Reheating (165 F in 2 Hrs)
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
11/30/2007 |
- Thermometers provided and conspicuous
|
2/14/2007 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
7/11/2006 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
|
1/9/2006 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
|
10/25/2005 |
No violation noted during this evaluation. | 4/7/2005 |
Restaurant representatives - add corrected or new information about Okmulgee Diner, 600 E 6th, Okmulgee, OK 74447 »