- Hot holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
- Water: adequate pressure, sufficient capacity
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
12/15/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Hot holding temps; received at proper temp
- Pasteurized food used; Prohibited food not offerred Pastuerized eggs used when required
- Food & non-food contact surfaces cleanable, design
- Hand wash sinks:designed, clean,used; Proper signage
|
3/17/2015 |
- Critical: Valid license to operate; non-transferable
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Hot holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Themometers provided, accurate, conspicuous
- Food & non-food contact surfaces cleanable, design
|
9/16/2014 |
- Insects, rodents, & other pests controlled
- Hot holding temps; received at proper temp
- Themometers provided, accurate, conspicuous
- Other
|
4/10/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food contact surfaces of equipment & utensils clean
- Water: adequate pressure, sufficient capacity
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Themometers provided, accurate, conspicuous
|
10/29/2013 |
- Critical: Valid license to operate; non-transferable
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Water: adequate pressure, sufficient capacity
- Themometers provided, accurate, conspicuous
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
5/2/2013 |
- Insects, rodents, & other pests controlled
- Water: adequate pressure, sufficient capacity
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Other
|
11/6/2012 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- 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
- Water: adequate pressure, sufficient capacity
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Other
|
10/16/2012 |
| No violation noted during this evaluation. | 4/10/2012 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- OTHER VIOLATIONS
- Lighting provided as required, fixtures shielded properly.
|
7/28/2011 |
| No violation noted during this evaluation. | 3/10/2011 |
- 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
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
|
7/9/2010 |
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- Lighting provided as required, fixtures shielded properly.
|
1/12/2010 |
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
8/7/2009 |
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
2/25/2009 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Non-food-contact surfaces of equipment and utensils clean.
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Rooms and equipment vented as required
|
7/14/2008 |
Restaurant representatives - add corrected or new information about Checkers, 208 N 2nd, Stilwell, OK 74960 »