- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
no heat tape thermometers to assure final rinse >180 degrees in the Hobart dish machine
|
02/11/2011 | Routine | No |
- Cross-Contamination of Raw/Cooked Foods/Other
- Toxic Items Properly Used/Stored/Labeled
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Proper storage and handling of clean sanitized equipment and utensils
|
12/16/2010 | Routine | No |
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Original container, no misbranding, honestly presented, properly labeled
- Proper Cooking Temperatures per PHF
- Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
|
09/07/2010 | Routine | No |
- Non-food-contact surfaces of equipment and utensils clean.
|
05/24/2010 | Routine | No |
- Cold Hold (41/45 F)
Taco meat 48-50 degrees in make tablediscarded and service man called.
|
03/08/2010 | Routine | No |
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Thermometers provided and conspicuous
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Hot Hold (140 F)/Time Control
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Proper Handwashing / Proper Handling of Ready-To-Eat
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
12/02/2009 | Routine | No |
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