- Non-food contact surfaces clean; Cleaning frequency
|
11/3/2015 |
- Toxic substances properly identified, stored, used
- Non-food contact surfaces clean; Cleaning frequency
|
7/15/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Insects, rodents, & other pests controlled
- Toxic substances properly identified, stored, used
|
3/16/2015 |
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
12/22/2014 |
- Toxic substances properly identified, stored, used
- Food properly labeled, original container, honestly presented
- Food & non-food contact surfaces cleanable, design
|
9/24/2014 |
- 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
- Non-food contact surfaces clean; Cleaning frequency
|
5/30/2014 |
- Food contact surfaces of equipment & utensils clean
- Food & non-food contact surfaces cleanable, design
- Other
|
2/4/2014 |
- Eating,drink,tobacco use; No discharge from eyes,nose
|
11/20/2013 |
- Food contact surfaces of equipment & utensils clean
- Wiping cloths: properly used & stored; Sponges prohibited
|
8/8/2013 |
- Cold holding temps; received at proper temp
- Eating,drink,tobacco use; No discharge from eyes,nose
|
6/17/2013 |
- Eating,drink,tobacco use; No discharge from eyes,nose
- Outdoor areas:constructed, maintained clean
|
3/27/2013 |
- Cold holding temps; received at proper temp
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
12/5/2012 |
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
8/7/2012 |
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
|
5/29/2012 |
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
3/5/2012 |
- Toxic Items Properly Used/Stored/Labeled
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/20/2011 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- In-use food or ice dispensing utensils properly stored and used
|
8/29/2011 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
4/11/2011 |
- Critical: Cold Hold (41/45 F)
- Non-food-contact surfaces of equipment and utensils clean.
|
1/31/2011 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
11/29/2010 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
9/10/2010 |
- Critical: Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
4/16/2010 |
- Thermometers provided and conspicuous
|
2/3/2010 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
|
11/19/2009 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/28/2009 |
| No violation noted during this evaluation. | 5/6/2009 |
- Critical: Cold Hold (41/45 F)
|
4/27/2009 |
- Critical: Cold Hold (41/45 F)
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
|
2/20/2009 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Non-food-contact surfaces of equipment and utensils clean.
|
11/20/2008 |
- Critical: Hot Hold (140 F)/Time Control
- Non-food-contact surfaces of equipment and utensils clean.
|
9/22/2008 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Handling of food or ice minimized, proper use of utensils
|
4/16/2008 |
- Critical: Hot Hold (140 F)/Time Control
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Non-food-contact surfaces of equipment and utensils clean.
|
2/25/2008 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Protected during Storage, Display, Transportation, Service
- Lighting provided as required, fixtures shielded properly.
|
11/29/2007 |
- Critical: Cold Hold (41/45 F)
- Non-food-contact surfaces of equipment and utensils clean.
|
8/22/2007 |
- Critical: Cold Hold (41/45 F)
- Thermometers provided and conspicuous
|
4/25/2007 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Non-food-contact surfaces of equipment and utensils clean.
- Lighting provided as required, fixtures shielded properly.
|
4/18/2007 |
- Critical: Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
2/23/2007 |
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
11/27/2006 |
- 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,
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
8/18/2006 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Handling of food or ice minimized, proper use of utensils
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
|
5/19/2006 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
2/24/2006 |
- Critical: Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
|
11/30/2005 |
| No violation noted during this evaluation. | 9/26/2005 |
- Critical: Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- In-use food or ice dispensing utensils properly stored and used
- Lighting provided as required, fixtures shielded properly.
|
9/16/2005 |
- Critical: Rapid Reheating (165 F in 2 Hrs)
- Toxic Items Properly Used/Stored/Labeled
- Handling of food or ice minimized, proper use of utensils
- Lighting provided as required, fixtures shielded properly.
|
5/16/2005 |
| No violation noted during this evaluation. | 2/28/2005 |
| No violation noted during this evaluation. | 12/23/2004 |
- Critical: Cold Hold (41/45 F)
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
|
12/8/2004 |
| No violation noted during this evaluation. | 10/1/2004 |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Thermometers provided and conspicuous
- Handling of food or ice minimized, proper use of utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/13/2004 |
Restaurant representatives - add corrected or new information about El Celaya Mexican Restaurant, 100 Rayfine Blvd, Roland, OK 74954 »