Los Arcos #2, 204 N Main, Bristow, OK 74016 - inspection findings and violations

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Business Info

Restaurant name: LOS ARCOS #2
Address: 204 N Main, Bristow, OK 74016
County: Creek
Total inspections: 34
Last inspection: 1/8/2016
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Inspection findings

Inspection date
  • Probe themometers provided & accurate
  • Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Outdoor areas:constructed, maintained clean
 1/8/2016
  • Food equipment: improper use, operation (Materials, design)
  • Cold holding temps; received at proper temp
  • Probe themometers provided & accurate
  • Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
  • Water: adequate pressure, sufficient capacity
  • Non-food contact surfaces clean; Cleaning frequency
  • Service Sinks;Maintenance & cleaning tools
 10/14/2015
  • Cold holding temps; received at proper temp
  • Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 7/23/2015
  • Cold holding temps; received at proper temp
  • 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
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Garbage/refuse:properly disposed
 4/6/2015
  • Critical: Food in good condition, safe, unadulturated, segregated
  • Food contact surfaces of equipment & utensils clean
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 2/5/2015
  • Food, water, ice: obtained from approved sources
  • Cooling time & temp; cooling methods
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 10/13/2014
  • Critical: Food in good condition, safe, unadulturated, segregated
  • Food equipment: improper use, operation (Materials, design)
  • Cold holding temps; received at proper temp
  • Probe themometers provided & accurate
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 7/25/2014
  • Food equipment: improper use, operation (Materials, design)
  • 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
 4/18/2014
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 2/21/2014
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 10/22/2013
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 8/22/2013
  • Critical: Food in good condition, safe, unadulturated, segregated
  • Probe themometers provided & accurate
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 5/15/2013
No violation noted during this evaluation. 2/27/2013
  • Critical: Food in good condition, safe, unadulturated, segregated
  • Food equipment: improper use, operation (Materials, design)
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 2/26/2013
  • Food equipment: improper use, operation (Materials, design)
  • Probe themometers provided & accurate
  • Food contact surfaces of equipment & utensils clean
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
 10/8/2012
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Cold holding temps; received at proper temp
  • Adequate facilities/equip. to maintain food temps
  • Food & non-food contact surfaces cleanable, design
 7/2/2012
  • Food equipment: improper use, operation (Materials, design)
  • Cold holding temps; received at proper temp
  • Adequate facilities/equip. to maintain food temps
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
 6/11/2012
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Food & non-food contact surfaces cleanable, design
 1/17/2012
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Cold holding temps; received at proper temp
  • Warewashing: Sanitize at ppm/temp
  • Food contact surfaces of equipment & utensils clean
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
 1/12/2012
  • Handling of food or ice minimized, proper use of utensils
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
 10/24/2011
  • Handling of food or ice minimized, proper use of utensils
  • 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
  • Rooms and equipment vented as required
 7/6/2011
  • Food Protected during Storage, Display, Transportation, Service
  • OTHER VIOLATIONS
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 3/3/2011
  • Critical: Rapid Reheating (165 F in 2 Hrs)
  • Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
  • Food Protected during Storage, Display, Transportation, Service
  • Lighting provided as required, fixtures shielded properly.
 12/10/2010
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 9/28/2010
  • Thermometers provided and conspicuous
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 1/14/2010
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 9/24/2009
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
 3/31/2009
  • Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Non-food-contact surfaces of equipment and utensils clean.
 12/19/2008
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
 12/10/2008
No violation noted during this evaluation. 9/19/2008
  • 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
  • Handling of food or ice minimized, proper use of utensils
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 6/30/2008
  • Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
  • Hot and Cold Water Under Pressure / Sufficient Capacity
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
 3/10/2008
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Handling of food or ice minimized, proper use of utensils
 12/18/2007
No violation noted during this evaluation. 9/10/2007

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