Alene's Mi Patio, 33 N. Main, Miami, OK 74354 - inspection findings and violations



Business Info

Restaurant name: ALENE'S MI PATIO
Address: 33 N. Main, Miami, OK 74354
County: Ottawa
Total inspections: 37
Last inspection: 7/28/2015

Restaurant representatives - add corrected or new information about Alene's Mi Patio, 33 N. Main, Miami, OK 74354 »


Inspection findings

Inspection date

  • Cold holding temps; received at proper temp
  • Date marking and disposition
  • Toxic substances properly identified, stored, used
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Non-food contact surfaces clean; Cleaning frequency
7/28/2015
  • Date marking and disposition
  • Non-food contact surfaces clean; Cleaning frequency
5/14/2015
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Food contact surfaces of equipment & utensils clean
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
1/23/2015
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Cooling time & temp; cooling methods
  • Single-use, single-service articles: properly stored, used
  • Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
10/16/2014
  • Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
  • Date marking and disposition
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Wiping cloths: properly used & stored; Sponges prohibited
  • Single-use, single-service articles: properly stored, used
7/15/2014
  • Cooling time & temp; cooling methods
  • Cold holding temps; received at proper temp
4/21/2014
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Date marking and disposition
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
  • Garbage/refuse:properly disposed
1/22/2014
  • Date marking and disposition
  • Date marking and disposition
  • Single-use, single-service articles: properly stored, used
  • Single-use, single-service articles: properly stored, used
  • Service Sinks;Maintenance & cleaning tools
  • Service Sinks;Maintenance & cleaning tools
10/11/2013
  • Critical: Hands clean, washed, maintained; Hand antiseptics
  • Cold holding temps; received at proper temp
  • Date marking and disposition
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • Service Sinks;Maintenance & cleaning tools
7/10/2013
  • Consumer advisory, Child menu, Allergen label
  • Food contact surfaces of equipment & utensils clean
  • Service Sinks;Maintenance & cleaning tools
4/29/2013
  • Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
  • Date marking and disposition
  • Food properly labeled, original container, honestly presented
  • Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
1/4/2013
  • Date marking and disposition
  • Consumer advisory, Child menu, Allergen label
  • Warewashing: Sanitize at ppm/temp
  • Food contact surfaces of equipment & utensils clean
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
11/1/2012
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Non-continuous cooking process / partial cook
  • Food properly labeled, original container, honestly presented
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • Single-use, single-service articles: properly stored, used
  • Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
7/17/2012
  • Critical: Food in good condition, safe, unadulturated, segregated
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Date marking and disposition
  • Single-use, single-service articles: properly stored, used
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
4/13/2012
  • 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
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Wiping cloths: properly used & stored; Sponges prohibited
  • Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
  • Service Sinks;Maintenance & cleaning tools
1/20/2012
  • Critical: Cold Hold (41/45 F)
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • In-use food or ice dispensing utensils properly stored and used
  • Non-food-contact surfaces of equipment and utensils clean.
10/21/2011
No violation noted during this evaluation. 7/28/2011
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Proper storage and handling of clean sanitized equipment and utensils
4/5/2011
  • Critical: Cold Hold (41/45 F)
  • Critical: Rapid Reheating (165 F in 2 Hrs)
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • In-use food or ice dispensing utensils properly stored and used
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Proper storage and handling of clean sanitized equipment and utensils
  • Clean/soiled laundered items properly stored.
3/22/2011
  • Critical: Rapid Reheating (165 F in 2 Hrs)
  • Food Protected during Storage, Display, Transportation, Service
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Original container, no misbranding, honestly presented, properly labeled
  • In-use food or ice dispensing utensils properly stored and used
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Dressing rooms/lockers adequate, clean, used.
12/10/2010
  • Critical: Cold Hold (41/45 F)
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • No re-use of single service articles, except non-potentially hazardous packaged item.
8/26/2010
  • Critical: Cold Hold (41/45 F)
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Original container, no misbranding, honestly presented, properly labeled
  • Thermometers provided and conspicuous
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
6/29/2010
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Original container, no misbranding, honestly presented, properly labeled
  • Non-food-contact surfaces of equipment and utensils clean.
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
11/13/2008
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Floors, walls, ceilings in good repair, clean, constructed properly.
1/14/2008
No violation noted during this evaluation. 11/9/2007
  • Food Protected during Storage, Display, Transportation, Service
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Thermometers provided and conspicuous
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Plumbing properly installed and maintained, inspected where required.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
10/30/2007
No violation noted during this evaluation. 8/17/2007
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Handling of food or ice minimized, proper use of utensils
  • Proper storage and handling of clean sanitized equipment and utensils
  • Cleaning/maintenance equipment properly stored
  • Authorized persons only in food preparation and storage areas.
8/7/2007
  • Handling of food or ice minimized, proper use of utensils
  • In-use food or ice dispensing utensils properly stored and used
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
6/27/2007
  • 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
3/26/2007
No violation noted during this evaluation. 3/8/2007
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Single-service articles properly stored and dispensed
2/22/2007
No violation noted during this evaluation. 11/8/2006
  • Critical: Hot Hold (140 F)/Time Control
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Original container, no misbranding, honestly presented, properly labeled
  • In-use food or ice dispensing utensils properly stored and used
  • Proper storage and handling of clean sanitized equipment and utensils
11/2/2006
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Toxic Items Properly Used/Stored/Labeled
  • Original container, no misbranding, honestly presented, properly labeled
  • In-use food or ice dispensing utensils properly stored and used
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
  • Clean/soiled laundered items properly stored.
8/10/2006
  • Food Protected during Storage, Display, Transportation, Service
  • Toxic Items Properly Used/Stored/Labeled
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Original container, no misbranding, honestly presented, properly labeled
  • Handling of food or ice minimized, proper use of utensils
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
  • Cleaning/maintenance equipment properly stored
  • Authorized persons only in food preparation and storage areas.
4/26/2006
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
4/7/2006

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