- 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
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
5/7/2015 |
- 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
- Cold holding temps; received at proper temp
- Date marking and disposition
- Adequate facilities/equip. to maintain food temps
- Probe themometers provided & accurate
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Warewashing: Sanitize at ppm/temp
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- 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 (physical facilities):design, maintained, good repair, Outer openings protect
- Other
|
4/20/2015 |
- Warewashing: Sanitize at ppm/temp
|
3/28/2014 |
- Cold holding temps; received at proper temp
- Adequate facilities/equip. to maintain food temps
- Warewashing: Sanitize at ppm/temp
- Plumbing sys: maintained, backflow device instal
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
4/26/2013 |
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
3/27/2012 |
| No violation noted during this evaluation. | 6/27/2011 |
- 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)
|
3/31/2011 |
| No violation noted during this evaluation. | 10/14/2010 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
|
9/30/2010 |
| No violation noted during this evaluation. | 4/1/2010 |
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Complete separation from living/sleeping quarters, laundry facilities
|
3/31/2010 |
- Food Protected during Storage, Display, Transportation, Service
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Authorized persons only in food preparation and storage areas.
|
10/14/2009 |
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/30/2009 |
- Critical: Hot Hold (140 F)/Time Control
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/29/2009 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Non-food-contact surfaces of equipment and utensils clean.
- Plumbing properly installed and maintained, inspected where required.
|
4/6/2009 |
| No violation noted during this evaluation. | 3/25/2009 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Protected during Storage, Display, Transportation, Service
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/24/2009 |
- Toxic Items Properly Used/Stored/Labeled
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
10/29/2008 |
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Lighting provided as required, fixtures shielded properly.
|
10/27/2008 |
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- OTHER VIOLATIONS
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Authorized persons only in food preparation and storage areas.
|
10/24/2008 |
Restaurant representatives - add corrected or new information about El Charro, 10306 S. Hwy 81, Waukomis, OK 73773 »