- 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
- Cooling time & temp; cooling methods
- Food contact surfaces of equipment & utensils clean
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
- Other
|
12/29/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- 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
|
9/14/2015 |
| No violation noted during this evaluation. | 7/2/2015 |
- Critical: Food in good condition, safe, unadulturated, segregated
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Cold holding temps; received at proper temp
- Probe themometers provided & accurate
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food contact surfaces of equipment & utensils clean
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Other
|
6/15/2015 |
- 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
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Other
|
2/1/2015 |
| No violation noted during this evaluation. | 12/31/2014 |
| No violation noted during this evaluation. | 11/28/2014 |
| No violation noted during this evaluation. | 11/26/2014 |
- Date marking and disposition
- Food properly labeled, original container, honestly presented
- Wiping cloths: properly used & stored; Sponges prohibited
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Other
|
9/29/2014 |
- Insects, rodents, & other pests controlled
- Warewashing: Sanitize at ppm/temp
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Personnel: clean, jewelry, hair restraints, FH Permits
- 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
|
6/16/2014 |
- 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
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
|
3/24/2014 |
- Cold holding temps; received at proper temp
- Food & non-food contact surfaces cleanable, design
- Other
|
10/29/2013 |
| No violation noted during this evaluation. | 10/7/2013 |
- Insects, rodents, & other pests controlled
|
8/19/2013 |
| No violation noted during this evaluation. | 7/5/2013 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Insects, rodents, & other pests controlled
- Approved thaw methods; Active coll containers stored
|
6/28/2013 |
- Insects, rodents, & other pests controlled
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Warewashing: Sanitize at ppm/temp
- 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
|
6/19/2013 |
- Insects, rodents, & other pests controlled
- Plumbing sys: maintained, backflow device instal
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
4/24/2013 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Food equipment: improper use, operation (Materials, design)
- Insects, rodents, & other pests controlled
- Toxic substances properly identified, stored, used
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Plumbing sys: maintained, backflow device instal
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
4/8/2013 |
- 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
- Cooling time & temp; cooling methods
- Toxic substances properly identified, stored, used
- Approved thaw methods; Active coll containers stored
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Other
|
3/22/2013 |
- 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
- Cooling time & temp; cooling methods
- Toxic substances properly identified, stored, used
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
|
12/10/2012 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Cooling time & temp; cooling methods
- Warewashing: Sanitize at ppm/temp
- Approved thaw methods; Active coll containers stored
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Personnel: clean, jewelry, hair restraints, FH Permits
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Other
|
9/17/2012 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Date marking and disposition
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Approved thaw methods; Active coll containers stored
- Personnel: clean, jewelry, hair restraints, FH Permits
|
6/19/2012 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Food contact surfaces of equipment & utensils clean
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Approved thaw methods; Active coll containers stored
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
|
3/14/2012 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cooling time & temp; cooling methods
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Approved thaw methods; Active coll containers stored
- Food & non-food contact surfaces cleanable, design
|
12/19/2011 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Cooling time & temp; cooling methods
- Warewashing: Sanitize at ppm/temp
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Approved thaw methods; Active coll containers stored
- Food properly labeled, original container, honestly presented
- 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
|
12/5/2011 |
- Critical: Cold Hold (41/45 F)
- 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
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- Handling of food or ice minimized, proper use of utensils
- Lighting provided as required, fixtures shielded properly.
|
10/7/2011 |
- Critical: Cold Hold (41/45 F)
- 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
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
|
9/21/2011 |
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Lighting provided as required, fixtures shielded properly.
|
6/20/2011 |
| No violation noted during this evaluation. | 5/25/2011 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Handling of food or ice minimized, proper use of utensils
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
2/14/2011 |
- Handling of food or ice minimized, proper use of utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/7/2010 |
| No violation noted during this evaluation. | 7/13/2010 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Proper storage and handling of clean sanitized equipment and utensils
|
7/9/2010 |
- Rooms and equipment vented as required
|
5/17/2010 |
Restaurant representatives - add corrected or new information about La Fiesta Mexican Restaurant, 220 East Almar, Chickasha, OK 73018 »