- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
12/07/2010 | Routine | No |
- Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- 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
|
05/24/2010 | Routine | No |
- Single-service articles properly stored and dispensed
|
10/28/2009 | Routine | No |
- Food Protected during Storage, Display, Transportation, Service
|
03/31/2009 | Routine | No |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Cold Hold (41/45 F)
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
10/28/2008 | Routine | No |
No violation noted during this evaluation. | 03/28/2008 | Routine | No |
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