Las Casuelas, 209 Ll Males, Cheyenne, OK 73628 - inspection findings and violations

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Business Info

Restaurant name: LAS CASUELAS
Address: 209 Ll Males, Cheyenne, OK 73628
County: Roger Mills
Total inspections: 30
Last inspection: 12/1/2015
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Inspection findings

Inspection date
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Food contact surfaces of equipment & utensils clean
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Food & non-food contact surfaces cleanable, design
  • Hand wash sinks:designed, clean,used; Proper signage
 12/1/2015
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Food contact surfaces of equipment & utensils clean
  • Hand wash sinks:designed, clean,used; Proper signage
 8/19/2015
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Cold holding temps; received at proper temp
 6/30/2015
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Critical: Food in good condition, safe, unadulturated, segregated
  • Sinks used for intended purposes
  • Single-use, single-service articles: properly stored, used
  • Hand wash sinks:designed, clean,used; Proper signage
 3/12/2015
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • Food & non-food contact surfaces cleanable, design
 10/14/2014
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • Wiping cloths: properly used & stored; Sponges prohibited
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Non-food contact surfaces clean; Cleaning frequency
 8/15/2014
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Sinks used for intended purposes
  • Hot holding temps; received at proper temp
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • Hand wash sinks:designed, clean,used; Proper signage
 4/29/2014
  • 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
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
 1/30/2014
  • Food contact surfaces of equipment & utensils clean
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Personnel: clean, jewelry, hair restraints, FH Permits
  • Eating,drink,tobacco use; No discharge from eyes,nose
 10/9/2013
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Date marking and disposition
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Wiping cloths: properly used & stored; Sponges prohibited
  • Food & non-food contact surfaces cleanable, design
 8/16/2013
  • 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
  • Sinks used for intended purposes
  • Consumer advisory, Child menu, Allergen label
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • Wiping cloths: properly used & stored; Sponges prohibited
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Hand wash sinks:designed, clean,used; Proper signage
  • Service Sinks;Maintenance & cleaning tools
 4/11/2013
  • Cooling time & temp; cooling methods
  • Cold holding temps; received at proper temp
  • Consumer advisory, Child menu, Allergen label
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • Food properly labeled, original container, honestly presented
  • Wiping cloths: properly used & stored; Sponges prohibited
  • 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
  • Hand wash sinks:designed, clean,used; Proper signage
  • Other
 1/23/2013
  • 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
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • Wiping cloths: properly used & stored; Sponges prohibited
  • Non-food contact surfaces clean; Cleaning frequency
 10/18/2012
  • Food contact surfaces of equipment & utensils clean
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
 3/28/2012
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • 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
  • Non-food contact surfaces clean; Cleaning frequency
 11/2/2011
  • Non-food-contact surfaces of equipment and utensils clean.
 9/21/2011
  • Critical: Cold Hold (41/45 F)
  • 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.
 6/21/2011
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • 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
  • Single-service articles properly stored and dispensed
 1/4/2011
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Handling of food or ice minimized, proper use of utensils
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
 3/16/2010
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Toxic Items Properly Used/Stored/Labeled
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
 11/7/2008
  • Toxic Items Properly Used/Stored/Labeled
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Single-service articles properly stored and dispensed
  • Lighting provided as required, fixtures shielded properly.
  • Dressing rooms/lockers adequate, clean, used.
 12/12/2007
  • Toxic Items Properly Used/Stored/Labeled
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Dressing rooms/lockers adequate, clean, used.
  • Authorized persons only in food preparation and storage areas.
 3/20/2007
  • Handling of food or ice minimized, proper use of utensils
  • In-use food or ice dispensing utensils properly stored and used
  • Lighting provided as required, fixtures shielded properly.
  • Dressing rooms/lockers adequate, clean, used.
 5/24/2006
  • Critical: Hot Hold (140 F)/Time Control
  • Thermometers provided and conspicuous
  • Handling of food or ice minimized, proper use of utensils
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
 3/2/2006
No violation noted during this evaluation. 11/17/2005
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
 10/12/2005
  • Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Critical: Hot Hold (140 F)/Time Control
  • Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
  • 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
  • Original container, no misbranding, honestly presented, properly labeled
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Lighting provided as required, fixtures shielded properly.
  • Authorized persons only in food preparation and storage areas.
 9/28/2005
No violation noted during this evaluation. 3/22/2005
No violation noted during this evaluation. 9/28/2004
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Lighting provided as required, fixtures shielded properly.
 9/8/2004

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