Taco Bueno #3005, 3202 S Sheridan, Tulsa, OK - Restaurant inspection findings and violations



Business Info

Name: TACO BUENO #3005
Type: Food Services -Establishment
Address: 3202 S Sheridan, Tulsa, OK 74129
Phone: (714) 774-5796
License #: 26486
Owner: TACO BUENO RESTAURANTS, LP
Total inspections: 14
Last inspection: 12/02/10
Issued: 11/26/10
Expiration date: 11/26/11

Restaurant representatives - add corrected or new information about Taco Bueno #3005, 3202 S Sheridan, Tulsa, OK »


Inspection findings

Inspection Date

Type

Follow up

  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • In-use food or ice dispensing utensils properly stored and used
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
12/02/2010RoutineNo
  • Food Protected during Storage, Display, Transportation, Service
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Hot Hold (140 F)/Time Control
  • 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.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
08/26/2010RoutineNo
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
06/24/2010RoutineNo
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • In-use food or ice dispensing utensils properly stored and used
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
03/15/2010RoutineNo
  • Food Protected during Storage, Display, Transportation, Service
  • 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
  • Hot Hold (140 F)/Time Control
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
11/18/2009RoutineNo
  • 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
  • In-use food or ice dispensing utensils properly stored and used
  • Hot Hold (140 F)/Time Control
  • Plumbing properly installed and maintained, inspected where required.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Outside storage area/enclosures properly constructed, clean, located on proper surface, drained
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
07/30/2009RoutineNo
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Rooms and equipment vented as required
05/07/2009ComplianceNo
  • Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Demonstration of Knowledge / Person In Charge
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Toxic Items Properly Used/Stored/Labeled
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Cold Hold (41/45 F)
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Original container, no misbranding, honestly presented, properly labeled
  • 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
  • Hot Hold (140 F)/Time Control
  • 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
  • Plumbing properly installed and maintained, inspected where required.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Outside storage area/enclosures properly constructed, clean, located on proper surface, drained
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
04/23/2009ComplianceNo
  • Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Handling of food or ice minimized, proper use of utensils
  • In-use food or ice dispensing utensils properly stored and used
  • 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
  • Hot Hold (140 F)/Time Control
  • Non-food-contact surfaces of equipment and utensils clean.
  • Single-service articles properly stored and dispensed
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Outside storage area/enclosures properly constructed, clean, located on proper surface, drained
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Authorized persons only in food preparation and storage areas.
03/24/2009RoutineNo
  • Demonstration of Knowledge / Person In Charge
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Hot Hold (140 F)/Time Control
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Plumbing properly installed and maintained, inspected where required.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Lighting provided as required, fixtures shielded properly.
  • Proper Handwashing / Proper Handling of Ready-To-Eat
12/17/2008RoutineNo
  • Cold Hold (41/45 F)
  • Handling of food or ice minimized, proper use of utensils
  • Hot Hold (140 F)/Time Control
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Plumbing properly installed and maintained, inspected where required.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Dressing rooms/lockers adequate, clean, used.
09/08/2008ComplaintNo
  • Cold Hold (41/45 F)
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Hot Hold (140 F)/Time Control
  • Single-service articles properly stored and dispensed
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
07/18/2008RoutineNo
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Hot Hold (140 F)/Time Control
  • Non-food-contact surfaces of equipment and utensils clean.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Outside storage area/enclosures properly constructed, clean, located on proper surface, drained
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Authorized persons only in food preparation and storage areas.
04/23/2008RoutineNo
  • Food Protected during Storage, Display, Transportation, Service
  • 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
  • In-use food or ice dispensing utensils properly stored and used
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Outside storage area/enclosures properly constructed, clean, located on proper surface, drained
  • Floors, walls, ceilings in good repair, clean, constructed properly.
01/16/2008RoutineNo

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1 User Review:

Lisa

Added on Aug 16, 2017 2:21 PM
Visited on Aug 16, 2017 2:20 PM
Food:
n/a
Service:
n/a
Price:
n/a
Ambience:
n/a
Cleanliness:
n/a
Order #106120 Ticket #120 @ 1:24 today - as usual I sent one of our drivers to get me lunch. And for the third time in a row my order was short. Paid for a taco but did not get a taco. Will not go to this location ever again.
Would you recommend TACO BUENO #3005 to others? No
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