- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Reheating procedures for hot holding
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
- Plumbing sys: maintained, backflow device instal
- Other
|
11/13/2015 |
- Insects, rodents, & other pests controlled
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Date marking and disposition
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Garbage/refuse:properly disposed
|
8/13/2015 |
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
- 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
- Garbage/refuse:properly disposed
- Other
|
5/11/2015 |
- Cold holding temps; received at proper temp
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Eating,drink,tobacco use; No discharge from eyes,nose
- 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
|
2/2/2015 |
- Cooling time & temp; cooling methods
- Cold holding temps; received at proper temp
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
|
10/23/2014 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Reheating procedures for hot holding
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- 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
|
10/9/2014 |
- Insects, rodents, & other pests controlled
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- Approved thaw methods; Active coll containers stored
- Food & non-food contact surfaces cleanable, design
- Garbage/refuse:properly disposed
|
7/8/2014 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Food properly labeled, original container, honestly presented
- 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
- Single-use, single-service articles: properly stored, used
- Food & non-food contact surfaces cleanable, design
- Plumbing sys: maintained, backflow device instal
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Service Sinks;Maintenance & cleaning tools
- Outdoor areas:constructed, maintained clean
- Garbage/refuse:properly disposed
- Other
|
3/6/2014 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Date marking and disposition
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
- Service Sinks;Maintenance & cleaning tools
|
5/6/2013 |
No violation noted during this evaluation. | 2/28/2013 |
- Food equipment: improper use, operation (Materials, design)
- Reheating procedures for hot holding
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Garbage/refuse:properly disposed
|
2/14/2013 |
- Food equipment: improper use, operation (Materials, design)
- Cooling time & temp; cooling methods
- Cold holding temps; received at proper temp
- Food & non-food contact surfaces cleanable, design
|
11/28/2012 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Food equipment: improper use, operation (Materials, design)
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
9/6/2012 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food equipment: improper use, operation (Materials, design)
- Insects, rodents, & other pests controlled
- Cooling time & temp; cooling methods
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Warewashing: Sanitize at ppm/temp
- Approved thaw methods; Active coll containers stored
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Wiping cloths: properly used & stored; Sponges prohibited
- Plumbing sys: maintained, backflow device instal
- Garbage/refuse:properly disposed
|
8/23/2012 |
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
5/29/2012 |
- Food equipment: improper use, operation (Materials, design)
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Probe themometers provided & accurate
- Food contact surfaces of equipment & utensils clean
- 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
|
5/15/2012 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cooling time & temp; cooling methods
- Cold holding temps; received at proper temp
- Probe themometers provided & accurate
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Non-food contact surfaces clean; Cleaning frequency
|
3/8/2012 |
- Reheating procedures for hot holding
- Cold holding temps; received at proper temp
- Probe themometers provided & accurate
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
|
12/12/2011 |
No violation noted during this evaluation. | 8/9/2011 |
No violation noted during this evaluation. | 8/5/2011 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Critical: Cold Hold (41/45 F)
- Toxic Items Properly Used/Stored/Labeled
- 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
|
5/25/2011 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Protected during Storage, Display, Transportation, Service
|
2/15/2011 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- In-use food or ice dispensing utensils properly stored and used
- Proper storage and handling of clean sanitized equipment and utensils
- Lighting provided as required, fixtures shielded properly.
|
11/22/2010 |
- Food Protected during Storage, Display, Transportation, Service
- 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
|
8/10/2010 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Critical: Rapid Reheating (165 F in 2 Hrs)
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- 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
- 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
- Outside storage area/enclosures properly constructed, clean, located on proper surface, drained
|
7/20/2010 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- 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
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
4/13/2010 |
- Critical: Rapid Reheating (165 F in 2 Hrs)
- Food Protected during Storage, Display, Transportation, Service
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Plumbing properly installed and maintained, inspected where required.
- Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
|
1/13/2010 |
Restaurant representatives - add corrected or new information about La Fiesta (#2), 3800 Washington Place, Bartlesville, OK 74006 »