- Toxic Items Properly Used/Stored/Labeled
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Hot Hold (140 F)/Time Control
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
|
06/09/2010 | Routine | No |
- Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Dressing rooms/lockers adequate, clean, used.
- Cleaning/maintenance equipment properly stored
- Authorized persons only in food preparation and storage areas.
|
11/23/2009 | Routine | No |
- Cold Hold (41/45 F)
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Single-service articles properly stored and dispensed
- Dressing rooms/lockers adequate, clean, used.
|
12/15/2008 | Routine | No |
- Food Protected during Storage, Display, Transportation, Service
- Cold Hold (41/45 F)
- Handling of food or ice minimized, proper use of utensils
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Dressing rooms/lockers adequate, clean, used.
- Cleaning/maintenance equipment properly stored
- 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)
|
01/11/2008 | Routine | No |
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