- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Cold holding temps; received at proper temp
- Consumer advisory, Child menu, Allergen label
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Warewashing: Sanitize at ppm/temp
- Approved thaw methods; Active coll containers stored
- 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
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
7/24/2015 |
| No violation noted during this evaluation. | 6/26/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Cold holding temps; received at proper temp
- Adequate facilities/equip. to maintain food temps
- Consumer advisory, Child menu, Allergen label
- Toxic substances properly identified, stored, used
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food contact surfaces of equipment & utensils clean
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Eating,drink,tobacco use; No discharge from eyes,nose
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
6/25/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Insects, rodents, & other pests controlled
- Cooking time & temperatures; Plant food cooking
- Cold holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Food properly labeled, original container, honestly presented
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
11/7/2014 |
- 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
- Cold holding temps; received at proper temp
- Consumer advisory, Child menu, Allergen label
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Themometers provided, accurate, conspicuous
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Other
|
7/30/2013 |
- 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
- Insects, rodents, & other pests controlled
- Date marking and disposition
- Consumer advisory, Child menu, Allergen label
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food contact surfaces of equipment & utensils clean
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- 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
- Other
|
3/21/2013 |
- Adequate facilities/equip. to maintain food temps
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- 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
- Food & non-food contact surfaces cleanable, design
|
7/19/2012 |
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Other
|
2/28/2012 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
7/26/2010 |
- Thermometers provided and conspicuous
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
1/14/2010 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
|
9/30/2009 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
|
3/23/2009 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
9/30/2008 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
6/10/2008 |
- Non-food-contact surfaces of equipment and utensils clean.
|
12/19/2007 |
- Non-food-contact surfaces of equipment and utensils clean.
|
6/18/2007 |
| No violation noted during this evaluation. | 12/13/2006 |
- Toxic Items Properly Used/Stored/Labeled
- Non-food-contact surfaces of equipment and utensils clean.
|
5/4/2006 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
12/5/2005 |
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
|
5/12/2005 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
|
10/28/2004 |
Restaurant representatives - add corrected or new information about Kirbys Cafe, 219 W 6th, Okmulgee, OK 74447 »