Taco Mayo #71, 2221 Williams, Woodward, OK 73801 - inspection findings and violations



Business Info

Restaurant name: TACO MAYO #71
Address: 2221 Williams, Woodward, OK 73801
County: Woodward
Total inspections: 10
Last inspection: 12/9/2015

Restaurant representatives - add corrected or new information about Taco Mayo #71, 2221 Williams, Woodward, OK 73801 »


Inspection findings

Inspection date

  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Food equipment: improper use, operation (Materials, design)
  • Hot holding temps; received at proper temp
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • Food properly labeled, original container, honestly presented
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
12/9/2015
  • Cold holding temps; received at proper temp
5/19/2015
  • Food contact surfaces of equipment & utensils clean
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Food & non-food contact surfaces cleanable, design
12/15/2014
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Hand wash sinks:designed, clean,used; Proper signage
4/2/2014
  • Food contact surfaces of equipment & utensils clean
  • Wiping cloths: properly used & stored; Sponges prohibited
  • Outdoor areas:constructed, maintained clean
10/9/2012
  • Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
  • Non-food contact surfaces clean; Cleaning frequency
  • Hand wash sinks:designed, clean,used; Proper signage
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
12/13/2011
  • Toxic Items Properly Used/Stored/Labeled
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
6/8/2011
  • Critical: Cold Hold (41/45 F)
  • Critical: Hot Hold (140 F)/Time Control
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Plumbing properly installed and maintained, inspected where required.
10/31/2009
  • Critical: Hot Hold (140 F)/Time Control
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
10/13/2008
  • Toxic Items Properly Used/Stored/Labeled
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
8/5/2008

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