- Cold holding temps; received at proper temp
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
12/7/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Warewashing: Sanitize at ppm/temp
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Eating,drink,tobacco use; No discharge from eyes,nose
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
7/17/2015 |
- Critical: PIC Present, demonstration of knowledge, performs duties
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cold holding temps; received at proper temp
- Adequate facilities/equip. to maintain food temps
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Warewashing: Sanitize at ppm/temp
- Water: adequate pressure, sufficient capacity
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Approved thaw methods; Active coll containers stored
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Plumbing sys: maintained, backflow device instal
|
5/1/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Warewashing: Sanitize at ppm/temp
- Water: adequate pressure, sufficient capacity
- Food & non-food contact surfaces cleanable, design
- Garbage/refuse:properly disposed
|
2/13/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Warewashing: Sanitize at ppm/temp
- Single-use, single-service articles: properly stored, used
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Plumbing sys: maintained, backflow device instal
|
11/7/2014 |
- Insects, rodents, & other pests controlled
- Probe themometers provided & accurate
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- Food properly labeled, original container, honestly presented
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
7/14/2014 |
- Probe themometers provided & accurate
- Food contact surfaces of equipment & utensils clean
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
1/24/2014 |
- Insects, rodents, & other pests controlled
- Cooling time & temp; cooling methods
- Adequate facilities/equip. to maintain food temps
- Themometers provided, accurate, conspicuous
- Food & non-food contact surfaces cleanable, design
- Plumbing sys: maintained, backflow device instal
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
8/1/2013 |
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Plumbing sys: maintained, backflow device instal
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
1/22/2013 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Insects, rodents, & other pests controlled
- Cold holding temps; received at proper temp
- Adequate facilities/equip. to maintain food temps
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
|
7/12/2012 |
- Critical: Food in good condition, safe, unadulturated, segregated
- Insects, rodents, & other pests controlled
- Cold holding temps; received at proper temp
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Plumbing sys: maintained, backflow device instal
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
4/10/2012 |
- Insects, rodents, & other pests controlled
- Toxic substances properly identified, stored, used
- Warewashing: Sanitize at ppm/temp
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
1/12/2012 |
- Critical: Hot Hold (140 F)/Time Control
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- In-use food or ice dispensing utensils properly stored and used
- 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.
- Proper storage and handling of clean sanitized equipment and utensils
- Dressing rooms/lockers adequate, clean, used.
|
10/18/2011 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- In-use food or ice dispensing utensils properly stored and used
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Proper storage and handling of clean sanitized equipment and utensils
- Plumbing properly installed and maintained, inspected where required.
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
|
7/11/2011 |
| No violation noted during this evaluation. | 4/18/2011 |
| No violation noted during this evaluation. | 4/5/2011 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
1/5/2011 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
11/1/2010 |
- Food Protected during Storage, Display, Transportation, Service
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Proper storage and handling of clean sanitized equipment and utensils
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
|
8/17/2010 |
- Food Protected during Storage, Display, Transportation, Service
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
5/3/2010 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Plumbing properly installed and maintained, inspected where required.
|
3/2/2010 |
- Critical: Cold Hold (41/45 F)
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Thermometers provided and conspicuous
- Wash; rinse water clean, proper temperature
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
11/2/2009 |
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Thermometers provided and conspicuous
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Single-service articles properly stored and dispensed
|
8/25/2009 |
- Food Protected during Storage, Display, Transportation, Service
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
4/23/2009 |
- Critical: Cold Hold (41/45 F)
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
|
4/9/2009 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Single-service articles properly stored and dispensed
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
|
3/27/2009 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Thermometers provided and conspicuous
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
7/31/2008 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Single-service articles properly stored and dispensed
|
2/15/2008 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Thermometers provided and conspicuous
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/13/2007 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
4/10/2007 |
| No violation noted during this evaluation. | 2/20/2007 |
- Food Protected during Storage, Display, Transportation, Service
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
|
2/15/2007 |
- In-use food or ice dispensing utensils properly stored and used
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Lighting provided as required, fixtures shielded properly.
|
12/4/2006 |
| No violation noted during this evaluation. | 11/28/2006 |
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Lighting provided as required, fixtures shielded properly.
- Rooms and equipment vented as required
- Authorized persons only in food preparation and storage areas.
|
11/6/2006 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Critical: Approved Source/Sound Condition
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- Plumbing properly installed and maintained, inspected where required.
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Cleaning/maintenance equipment properly stored
|
10/20/2006 |
| No violation noted during this evaluation. | 5/25/2006 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
|
5/8/2006 |
| No violation noted during this evaluation. | 3/27/2006 |
- Critical: Hot Hold (140 F)/Time Control
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
|
3/17/2006 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Non-food-contact surfaces of equipment and utensils clean.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
2/27/2006 |
- Critical: Cold Hold (41/45 F)
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Lighting provided as required, fixtures shielded properly.
- Cleaning/maintenance equipment properly stored
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
12/7/2005 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
|
1/21/2005 |
Restaurant representatives - add corrected or new information about El Vaquero, 5020 W. 6th St., Stillwater, OK 74074 »