- Cross-Contamination of Raw/Cooked Foods/Other
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Handling of food or ice minimized, proper use of utensils
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
12/29/2010 | Routine | No |
- Food Protected during Storage, Display, Transportation, Service
- Cold Hold (41/45 F)
|
10/23/2009 | Routine | No |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Hot Hold (140 F)/Time Control
- Single-service articles properly stored and dispensed
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
10/15/2009 | Routine | Yes (10/20/2009) |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
|
04/30/2009 | Routine | No |
- Cross-Contamination of Raw/Cooked Foods/Other
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Hot Hold (140 F)/Time Control
- Non-food-contact surfaces of equipment and utensils clean.
- Plumbing properly installed and maintained, inspected where required.
- Toilet rooms enclosed, self-closing doors
- Outside storage area/enclosures properly constructed, clean, located on proper surface, drained
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
|
04/21/2009 | Routine | Yes (04/28/2009) |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- In-use food or ice dispensing utensils properly stored and used
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Plumbing properly installed and maintained, inspected where required.
- Lighting provided as required, fixtures shielded properly.
|
12/30/2008 | Routine | No |
- Cross-Contamination of Raw/Cooked Foods/Other
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Non-food-contact surfaces of equipment and utensils clean.
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Authorized persons only in food preparation and storage areas.
|
06/24/2008 | Routine | No |
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