- Proper Handwashing / Proper Handling of Ready-To-Eat
|
12/10/2009 | Routine | No |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Proper storage and handling of clean sanitized equipment and utensils
|
09/11/2009 | Routine | No |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
|
04/21/2009 | Routine | No |
No violation noted during this evaluation. | 01/26/2009 | Routine | No |
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Authorized persons only in food preparation and storage areas.
|
08/29/2008 | Routine | No |
No violation noted during this evaluation. | 04/16/2008 | Routine | No |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Authorized persons only in food preparation and storage areas.
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
01/16/2008 | Routine | No |
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