No violation noted during this evaluation. | 01/28/2011 | Compliance | No |
- Hot and Cold Water Under Pressure / Sufficient Capacity
- In-use food or ice dispensing utensils properly stored and used
- Hot Hold (140 F)/Time Control
- Proper Handwashing / Proper Handling of Ready-To-Eat
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
01/21/2011 | Routine | No |
- Food Protected during Storage, Display, Transportation, Service
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
06/24/2010 | Routine | No |
- Handling of food or ice minimized, proper use of utensils
- 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.
- Lighting provided as required, fixtures shielded properly.
|
03/17/2010 | Routine | No |
- Cross-Contamination of Raw/Cooked Foods/Other
- Demonstration of Knowledge / Person In Charge
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
|
06/01/2009 | Routine | No |
- Demonstration of Knowledge / Person In Charge
|
02/28/2008 | Routine | No |
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