- Food & non-food contact surfaces cleanable, design
|
12/15/2015 |
- Food & non-food contact surfaces cleanable, design
|
3/11/2015 |
No violation noted during this evaluation. | 11/25/2014 |
No violation noted during this evaluation. | 6/26/2014 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Food & non-food contact surfaces cleanable, design
- Hand wash sinks:designed, clean,used; Proper signage
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7/25/2013 |
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
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8/23/2012 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
|
9/15/2011 |
- Critical: Hot Hold (140 F)/Time Control
|
1/21/2011 |
- Food Protected during Storage, Display, Transportation, Service
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
10/4/2010 |
No violation noted during this evaluation. | 5/14/2010 |
No violation noted during this evaluation. | 2/3/2010 |
No violation noted during this evaluation. | 8/28/2009 |
No violation noted during this evaluation. | 5/4/2009 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
|
1/5/2009 |
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/27/2008 |
No violation noted during this evaluation. | 8/4/2008 |
No violation noted during this evaluation. | 2/6/2008 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
|
9/24/2007 |
- Handling of food or ice minimized, proper use of utensils
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
5/18/2007 |
No violation noted during this evaluation. | 2/2/2007 |
- Critical: Cold Hold (41/45 F)
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/27/2006 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/21/2006 |
- Critical: Hot Hold (140 F)/Time Control
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
1/30/2006 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
|
9/22/2005 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
|
6/20/2005 |
No violation noted during this evaluation. | 3/28/2005 |
No violation noted during this evaluation. | 12/20/2004 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
9/27/2004 |
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