- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Dressing rooms/lockers adequate, clean, used.
|
06/08/2010 | Routine | No |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Cold Hold (41/45 F)
- Dressing rooms/lockers adequate, clean, used.
- Proper Handwashing / Proper Handling of Ready-To-Eat
|
01/20/2010 | Routine | No |
- Cold Hold (41/45 F)
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Proper Handwashing / Proper Handling of Ready-To-Eat
|
06/18/2009 | Routine | No |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Cold Hold (41/45 F)
- Thermometers provided and conspicuous
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Authorized persons only in food preparation and storage areas.
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
10/13/2008 | Routine | No |
- Toxic Items Properly Used/Stored/Labeled
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- 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
- Hot Hold (140 F)/Time Control
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Authorized persons only in food preparation and storage areas.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
03/29/2008 | Routine | No |
Restaurant representatives - add corrected or new information about Subway #26532, 429 E. 2nd, Owasso, OK »