- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Original container, no misbranding, honestly presented, properly labeled
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Cleaning/maintenance equipment properly stored
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12/03/2010 | Routine | No |
- Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Original container, no misbranding, honestly presented, properly labeled
- 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
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Proper storage and handling of clean sanitized equipment and utensils
|
09/03/2010 | Routine | No |
- Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- 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
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- 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.
- Proper Handwashing / Proper Handling of Ready-To-Eat
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06/02/2010 | Routine | No |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Lighting provided as required, fixtures shielded properly.
- Cleaning/maintenance equipment properly stored
|
02/17/2010 | Routine | No |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Dressing rooms/lockers adequate, clean, used.
|
11/16/2009 | Routine | No |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Handling of food or ice minimized, proper use of utensils
|
06/15/2009 | Routine | No |
- Food Protected during Storage, Display, Transportation, Service
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
- Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
|
01/14/2009 | Routine | No |
No violation noted during this evaluation. | 10/01/2008 | Other | No |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Approved Source/Sound Condition
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07/30/2008 | Issue License Application | No |
Restaurant representatives - add corrected or new information about Baja Jack's Burrito Shack, 9045 N 121st E Ave, Ste 100, Owasso, OK »