- Cooling time & temp; cooling methods
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10/15/2015 |
- Insects, rodents, & other pests controlled
- Cooling time & temp; cooling methods
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Approved thaw methods; Active coll containers stored
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9/28/2015 |
- Cooling time & temp; cooling methods
|
4/17/2015 |
- Cooling time & temp; cooling methods
- Probe themometers provided & accurate
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
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3/31/2015 |
| No violation noted during this evaluation. | 12/18/2014 |
- Service Sinks;Maintenance & cleaning tools
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9/9/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Toliet facilities: accessible, properly constructed, cleaned Self closures
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3/19/2014 |
| No violation noted during this evaluation. | 12/9/2013 |
| No violation noted during this evaluation. | 9/25/2013 |
- Cold holding temps; received at proper temp
|
3/13/2013 |
- Themometers provided, accurate, conspicuous
|
3/7/2012 |
| No violation noted during this evaluation. | 12/21/2011 |
| No violation noted during this evaluation. | 8/24/2011 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
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6/28/2011 |
- 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
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
2/16/2011 |
| No violation noted during this evaluation. | 11/16/2010 |
| No violation noted during this evaluation. | 8/10/2010 |
| No violation noted during this evaluation. | 5/11/2010 |
| No violation noted during this evaluation. | 2/3/2010 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
12/1/2009 |
| No violation noted during this evaluation. | 9/3/2009 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/15/2009 |
| No violation noted during this evaluation. | 2/3/2009 |
| No violation noted during this evaluation. | 11/18/2008 |
| No violation noted during this evaluation. | 8/7/2008 |
| No violation noted during this evaluation. | 10/8/2007 |
| No violation noted during this evaluation. | 5/17/2007 |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Toxic Items Properly Used/Stored/Labeled
- Original container, no misbranding, honestly presented, properly labeled
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food-contact surfaces of equipment and utensils clean.
|
3/7/2007 |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food-contact surfaces of equipment and utensils clean.
|
12/7/2006 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food-contact surfaces of equipment and utensils clean.
|
8/11/2006 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Proper storage and handling of clean sanitized equipment and utensils
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5/25/2006 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Protected during Storage, Display, Transportation, Service
- Toxic Items Properly Used/Stored/Labeled
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
|
2/14/2006 |
- Critical: Hot Hold (140 F)/Time Control
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Original container, no misbranding, honestly presented, properly labeled
- Proper storage and handling of clean sanitized equipment and utensils
- Single-service articles properly stored and dispensed
- Lighting provided as required, fixtures shielded properly.
|
12/21/2005 |
| No violation noted during this evaluation. | 6/16/2005 |
| No violation noted during this evaluation. | 3/14/2005 |
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Lighting provided as required, fixtures shielded properly.
|
12/6/2004 |
- Thermometers provided and conspicuous
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Single-service articles properly stored and dispensed
- Lighting provided as required, fixtures shielded properly.
|
9/20/2004 |
Restaurant representatives - add corrected or new information about Maggie's Mexican Kitchen, 104 Ne 1st, Pryor, OK 74361 »