Ecosure Food Safety Form
| Location Name |
6017 (02-0022) 6100 SW 3rd St Oklahoma City, OK 73128 (405) 603-6525 |
| Form Date | October 30, 2021 |
| Manager(s) |
Madison
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| Auditor |
Kim
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| Manager on Duty: |
Madison
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| DEMONSTRATION OF KNOWLEDGE SHOWN | |
| 1.1.1 Manager certified by accredited program. | Yes |
| Issues | |
| 1.1.2 Food Handler Certificates available where required. | N/A |
| Issues | |
| Comments: | |
| SUFFICIENT RECORD KEEPING | |
| 1.2.4 Food and equipment temperature logs are available and complete with corrective actions for cooking, hot/cold holding, reheating and cooling. | Yes |
| Issues | |
| Photo of Temp chart (Recurring tab on ZenPut app) | |
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| Missed 2 temp charts on the 20th of October | |
| Comments: | |
| GENERAL DEMONSTRATION OF KNOWLEDGE | |
| 1.4.1 Health Department Permit available. | Yes |
| Issues | |
| Photo of Health Department Permit | |
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| 1.4.2 Previous Health Department Inspection is available. | Yes |
| Issues | |
| 1.4.3 All critical findings on previous Health Department Inspection have been corrected. | Yes |
| Issues | |
| 1.4.3a Date of last Health Department Inspection. | May 3, 2021 |
| 1.4.3b Result of last Health Department Inspection. | Pass/Fail |
| 1.4.4 A documented Allergen Policy is available, or manager has knowledge of the major food allergens and their symptoms. Employees are trained on allergen management related to their duties. | Yes |
| Issues | |
| Comments: | |
| GOOD EMPLOYEE HEALTH | |
| 2.1.1 No sick/symptomatic food handler(s) at work. | Yes |
| Issues | |
| Comments: | |
| PROPER EATING, DRINKING, OR TOBACCO USE | |
| 3.1.1 No smoking, gum or tobacco in food service area. | Yes |
| Issues | |
| 3.1.2 Proper drinking/eating in food service area. | No |
| Issues | |
| Photo | |
| Lori had drink cup on prep table with no lid and was dri king while prepping. I corrected her | |
| Comments: | |
| PERSONAL CLEANLINESS | |
| 3.2.1 Gloves and bandages available at facility. | Yes |
| Issues | |
| 3.2.2 Proper hair restraints worn in food service area. | Yes |
| Issues | |
| 3.2.3 All staff is wearing clean uniforms. | Yes |
| Issues | |
| 3.2.4 All Hot line kitchen staff is wearing clean aprons. | Yes |
| Issues | |
| Comments: | |
| HEALTH DEPARTMENT GOOD HYGIENIC PRACTICES | |
| 3.3.1 No jewelry worn on arms or hands except plain ring (i.e. wedding band). | Yes |
| Issues | |
| Photo | |
| Comments: | |
| CLEAN HANDS, PROPERLY WASHED | |
| 4.1.1 Proper handwashing procedure. | Yes |
| Issues | |
| 4.1.2 Handwashing at appropriate times. | No |
| Issues | Other (Go to Notes) |
| Comments: |
Changing gloves without having washing.
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| NO BARE HAND CONTACT WITH READY-TO-EAT FOODS/EXEMPTION WHEN APPLICABLE | |
| 4.2.1 When gloves are required, food handlers do not contact ready-to-eat foods with bare hand. | Yes |
| Issues | |
| 4.2.2 Single-use gloves used properly. | Yes |
| Issues | |
| 4.2.3 Fingernails are clean and trimmed. Artificial nails or fingernail polish allowed only with gloves. | Yes |
| Issues | |
| Comments: | |
| HANDWASHING FACILITIES ARE ADEQUATE | |
| 4.3.1 Handwashing sink accessible, usable. | Yes |
| Issues | |
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| 4.3.2 Handwashing sink used only for handwashing. | Yes |
| Issues | |
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| 4.3.3 Handwashing sinks are clean. | No |
| Issues | |
| 4.3.4 Soap available at all handwashing sinks. | Yes |
| Issues | |
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| 4.3.5 Single use towels/heated-air or high-velocity hand drying device present at all handwashing sinks. | Yes |
| Issues | |
| 4.4.1 Handwashing reminder sign at all sinks. | Yes |
| Issues | |
| Photo | |
| 4.4.2 Covered waste container available in women's restroom. | Yes |
| Issues | |
| Photo | |
| Comments: |
Soap drips by 2 hand sinks wouldn't let me attach pictures
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| FOOD OBTAINED FROM APPROVED SOURCE | |
| 5.1.1 Food supplies are from an approved source. | Yes |
| Issues | |
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| Comments: | |
| RECEIVING FOOD ITEMS AT PROPER TEMPERATURE/CONDITION (N/A IF NO DELIVERY IS OBSERVED) | |
| 5.2.1 Food received at proper temperatures. | Yes |
| Issues | |
| 5.2.2 Food packages received in good condition. | Yes |
| Issues | |
| Photo | |
| Comments: | |
| HEALTH DEPARTMENT APPROVED SOURCE | |
| 5.3.1 Approved public or private water source present. | Yes |
| Issues | |
| 5.3.2 Type of Water Supply | Public |
| Comments: | |
| CONTAMINATION PREVENTED IN FOOD STORAGE AND DURING PREPARATION | |
| 6.1.1 Proper use of food hierarchy in storage. | Yes |
| Issues | |
| Photo | |
| 6.1.2 Food stored in packages, covered containers, or wrappings. | No |
| Issues | |
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| I couldn't add some pictures on the correct section. Custard drain needs cleaned Film in the sport peppers Water in thermometer Ice bucket not stored properly Cups stacked too high | |
| 6.1.3 Food and food contact items stored in appropriate locations (non-disposables). | Yes |
| Issues | |
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| 6.1.4 Food packages and cans in good condition, damaged products are segregated. | Yes |
| Issues | |
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| 6.1.5 Cross contamination prevented during food storage and preparation. | Yes |
| Issues | |
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| 6.1.6 Equipment, utensils and food contact surfaces cleaned and sanitized at proper times. | No |
| Issues | |
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| Can opener dirty Slicer dirty Behind lids on make and meat coolers Lube in Custard drip tray Behind fryer Dt make has water in pans and a dead fly | |
| Comments: | |
| FOOD UTENSILS IN-USE ARE STORED PROPERLY | |
| 6.2.1 Food utensils in use are stored properly. | Yes |
| Issues | |
| Photo | |
| Comments: | |
| FOOD CONTACT SURFACES ARE PROPERLY CONSTRUCTED/CLEANABLE | |
| 6.3.1 Utensils/equipment food contact surfaces are in good repair. | Yes |
| Issues | |
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| 6.3.2 Utensils/equipment/contact surfaces proper type. | Yes |
| Issues | |
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| Comments: | |
| UNSAFE FOODS ARE NOT RE-SERVED OR ARE DISCARDED | |
| 6.4.1 Contaminated/unwrapped/returned foods are not served to customers. | N/A |
| Issues | |
| Photo | |
| Comments: | |
| PROPER SINGLE USE AND SELF-SERVICE ITEMS | |
| 6.5.1 Foods on display stored protected. | N/A |
| Issues | |
| Photo | |
| 6.5.2 Single service/use items properly stored and used. | Yes |
| Issues | |
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| Comments: | |
| FOOD CONTACT SURFACES CLEAN AND SANITIZED | |
| 6.6.2 Temp of hot water sanitizing at dishwashing machine is 180°F - 194°F/82 - 90°C (160°F (71°C) and above at surface). | N/A |
| Issues | |
| 6.6.3 Proper concentration of chemical sanitizing at 3 part sink. | Yes |
| Issues | |
| Product & PPM: | |
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| 6.6.4 Proper concentration of chemical sanitizing for dishwashing machine. | N/A |
| Issues | |
| Product & PPM: | |
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| 6.6.5 Food Contact Surfaces cleaned and sanitized. | Yes |
| Issues | |
| 6.6.6 What type of sanitizing is used? | 3 compartment sink - quaternary ammonium |
| 6.6.7 Dishwashing machine using hot water sanitizing is at the proper pressure per data plate. | N/A |
| Issues | |
| 6.6.8 Cleaning agent and sanitizers are present and readily available for use. | Yes |
| Issues | |
| 6.6.9 Custard Machine is clean. | Yes |
| Issues | |
| Photo | |
| 6.6.10 Custard Machine is functioning properly. | Yes |
| Issues | |
| 6.6.10i Select issue observed. | |
| Comments: | |
| PROPER WAREWASHING FACILITY AVAILABLE | |
| 6.7.1 3-compartment sinks present/sufficient size/used properly. | Yes |
| Issues | |
| 6.7.2 Sanitizer test kits/strips available and not expired. | Yes |
| Issues | |
| Photo | |
| 6.7.3 Equipment/utensils air-dried before stacking. | Yes |
| Issues | |
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| Comments: | |
| PROPER USE/STORAGE OF WIPING CLOTHS | |
| 6.8.1 Wiping cloths used properly. | Yes |
| Issues | |
| 6.8.2 Wiping cloths stored properly and are at the proper concentration (per manufacturer specifications); spray bottles at proper concentration. | Yes |
| Issues | |
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| Comments: | |
| HEALTH DEPARTMENT PROTECTION FROM CONTAMINATION | |
| 6.9.1 All non-food contact surfaces are clean, cleanable, and in good repair. | Yes |
| Issues | |
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| 6.9.2 Floors, walls, ceiling are cleanable, clean and in good repair. | No |
| Issues | Floors are not maintained clean., Ceilings and attached equipment are not maintained clean., Walls are not maintained clean. |
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| 6.9.3 Vents and exhaust hoods are clean and in good repair. | No |
| Issues | |
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| By the mop sink and in the women's bathroom | |
| 6.9.4 All gaskets on refrigeration are clean and in good repair. | Yes |
| Issues | |
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| 6.9.5 All lighting sources are properly shielded or shatter-proof in areas where food, service utensils and equipment are stored or prepared. Lighting is adequate. Light fixtures are clean. | No |
| Issues | |
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| Light out in fry freezer | |
| 6.9.6 Trash receptacles back of house are of sufficient availability/capacity. Trash containers are maintained cleaned. | No |
| Issues | Trash receptacles are not cleaned properly. |
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| 6.9.7 Dumpster area is regularly cleaned and free of excess debris; dumpster plug is in place. | Yes |
| Issues | |
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| 6.9.8 Dumpster and outdoor garbage container lids are kept closed and are in good repair. | Yes |
| Issues | |
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| Comments: | |
| PROPER COOKING, TIME AND TEMPERATURE REQUIREMENTS MET | |
| 7.1.1 Raw animal foods cooked to proper internal cooking temperature. | Yes |
| Issues | |
| Product & Temp | |
| Photo | |
| Comments: | |
| APPROPRIATE PROCEDURES USED FOR REHEATING OF HOT HOLDING | |
| 7.2.1 Reheated product for hot holding reaches a minimum of 165°F (74°C). | Yes |
| Issues | |
| Product & Temp | |
| Photo | |
| 7.2.2 Reheating for hot holding done rapidly (items in temperature danger zone for less than 2 hours). | Yes |
| Issues | |
| Product & Temp | |
| Comments: | |
| APPROPRIATE COOLING PROCEDURES IN PLACE | |
| 7.3.1 TCS foods ≤ 70°F (21°C) within 2 hours of cooling. | Yes |
| Issues | |
| Product & Temp | |
| 7.3.2 TCS foods ≤ 41°F (5°C) within 6 hours of cooling. | Yes |
| Issues | |
| Product & Temp | |
| 7.3.3 Food prepped at room temperature is done quickly in small batches. Reconstituted foods/salad and sandwich ingredients are cooled ≤ 41°F (5°C) within 4 hours. | Yes |
| Issues | |
| Product & Temp | |
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| 7.3.4 Proper cooling methods in use. | Yes |
| Issues | |
| Comments: | |
| PROPER HOT HOLDING REQUIREMENTS MET | |
| 7.4.1 Items in hot holding ≥135°F (57°C). | Yes |
| Issues | |
| Product & Temp | |
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| 7.4.2 Hot holding items meet Freddy's quality standards. | Yes |
| Issues | |
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| 7.4.3 Hot holding equipment properly functioning. | Yes |
| Issues | |
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| Comments: | |
| PROPER COLD HOLDING REQUIREMENTS MET | |
| 7.5.1 TCS foods held in cold holding ≤ 41°F (5°C). | Yes |
| Issues | |
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| 7.5.2 Frozen foods held solidly frozen. | Yes |
| Issues | |
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| 7.5.3 Cold-holding equipment properly functioning. | Yes |
| Issues | |
| Comments: | |
| TIME AS A PUBLIC HEALTH CONTROL (PROCEDURES/RECORDS) | |
| 7.6.1 Products are time and date labeled when time is used as a control. | No |
| Issues | |
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| No time stamp on the cheese | |
| 7.6.2 No product using time as a control is expired when Time is a Public Health Control. | Yes |
| Issues | |
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| 7.6.3 Written procedures available for time used as a control. | Yes |
| Issues | |
| Comments: | |
| APPROPRIATE DATE MARKING AND DISPOSITION PROCEDURES | |
| 7.7.1 Prepped, thawing, ready to eat TCS foods properly date labeled; products not visibly identifiable are labeled with a common name where required. | No |
| Issues | |
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| No labels on grilled chicken | |
| 7.7.2 Commercially prepared TCS food properly dated when original packaging is opened. | No |
| Issues | |
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| No label on cheese and once it is opened needs to be removed from packaging | |
| 7.7.3 No expired product present. | No |
| Issues | TCS Items are present past the expiration times/dates written on them. |
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| Comments: | |
| ACCURATE THERMOMETER AVAILABLE | |
| 7.8.1 Accurate food thermometer present. | Yes |
| Issues | |
| Comments: | |
| PROPER THAWING PROCEDURES | |
| 7.9.1 Items properly thawed/slacked. | Yes |
| Issues | |
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| Comments: | |
| HEALTH DEPARTMENT TIME AND TEMPERATURE CONTROL FOR SAFETY | |
| 7.10.1 All coolers have functioning thermometers within reasonable range. | No |
| Issues | Coolers have thermometers that are not properly calibrated. |
| 7.10.2 All products are stored first-in, first-out or based on manufacturer's dating. | Yes |
| Issues | |
| Comments: | |
| APPROVED CHEMICALS PRESENT, USED | |
| 8.1.1 Only institutional/food-grade/company approved chemicals used. | Yes |
| Issues | |
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| 8.1.2 Safety Data Sheets (SDS) available for all chemicals (formerly MSDS). | Yes |
| Issues | |
| Comments: | |
| CHEMICALS/TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED | |
| 8.2.1 Chemicals properly labeled. | Yes |
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| 8.2.2 Chemicals properly stored. | Yes |
| Issues | |
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| 8.2.3 Pesticides applied by approved personnel only. | Yes |
| Issues | |
| 8.2.4 Containers previously used for chemicals not used for food storage. | Yes |
| Issues | |
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| 8.2.5 Rodent bait is contained in a covered, tamper-resistant bait station. | Yes |
| Issues | |
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| 8.2.6 First aid supplies/employee medication properly labeled and stored to prevent contamination. | Yes |
| Issues | |
| Comments: | |
| INSECTS/RODENTS/ANIMALS NOT PRESENT | |
| 10.1.1 No pest activity observed. | Yes |
| Issues | |
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| 10.1.2 Insect control devices installed to prevent contamination. | Yes |
| Issues | |
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| Comments: | |
| HEALTH DEPARTMENT INSECTS/RODENTS/ANIMALS | |
| 10.2.1 Pest activity is prevented through proper sealing of outer openings and the elimination of harborage conditions. | Yes |
| Issues | |
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| Comments: | |
| CRITICAL WATER SERVICE | |
| 11.1.1 No sewage backed-up into facility; no water service. | Yes |
| Issues | |
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| Comments: | |
| PLUMBING PROPERLY INSTALLED; PROPER BACK FLOW DEVICES | |
| 11.2.1 Hot and cold water are available at facility. | Yes |
| Issues | |
| 11.2.2 Metered and automatic faucets provide water for minimum of 15 seconds. | Yes |
| Issues | |
| 11.2.3 Back flow prevention or air gap present at all sinks and beverage dispensers. | Yes |
| Issues | |
| Comments: | |
| ADEQUATE TOILET FACILITIES | |
| 11.3.1 Minimum of one functioning toilet available in the facility. | Yes |
| Issues | |
| Comments: | |
| HEALTH DEPARTMENT SEWAGE AND PLUMBING | |
| 11.4.1 All plumbing in good repair. | Yes |
| Issues | |
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| Comments: | |
| GENERAL FACILITY | |
| 11.5.1 Employee clothing and personal items are properly stored. | Yes |
| Issues | |
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| 11.5.2 Maintenance tools (mops, brooms and similar items) are properly stored/in good condition and proper type. | Yes |
| Issues | |
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| 11.5.3 Master Cleaning Schedule is available and followed. | Yes |
| Issues | |
| Comments: | |
| Freddy's Ecosure Food Safety Score (530 Points Possible): | 458 |
