Taco Bueno #3067, 546 Plaza Ct, Sand Springs, OK - Restaurant inspection findings and violations, food safety

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Restaurant: TACO BUENO #3067
Address: 546 Plaza Ct, Sand Springs, OK 74063
Phone: (714) 774-5796
Type: Food Services -Establishment
License #: 26509
Owner: TACO BUENO RESTAURANTS, LP
Total inspections: 14
Last inspection: 08/25/10
Issued: 11/26/10
Expiration date: 11/26/11

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Inspection findings	Inspection Date	Type	Follow up
Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.) Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair In-use food or ice dispensing utensils properly stored and used 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. Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Non-food-contact surfaces of equipment and utensils clean. Single-service articles properly stored and dispensed No re-use of single service articles, except non-potentially hazardous packaged item. Plumbing properly installed and maintained, inspected where required. Floors, walls, ceilings in good repair, clean, constructed properly. Lighting provided as required, fixtures shielded properly. Cleaning/maintenance equipment properly stored	08/25/2010	Other	No
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro Dishwashing facilities properly designed, constructed, maintained, installed, located, operated. 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. Lighting provided as required, fixtures shielded properly. Cleaning/maintenance equipment properly stored	07/06/2010	Routine	No
Dishwashing facilities properly designed, constructed, maintained, installed, located, operated. 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	04/20/2010	Compliance	No
Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.) Demonstration of Knowledge / Person In Charge Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning) Dishwashing facilities properly designed, constructed, maintained, installed, located, operated. 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 Plumbing properly installed and maintained, inspected where required. Toilet rooms enclosed, self-closing doors Floors, walls, ceilings in good repair, clean, constructed properly. Lighting provided as required, fixtures shielded properly. Cleaning/maintenance equipment properly stored Rapid Reheating (165 F in 2 Hrs)	04/07/2010	Routine	No
Food Protected during Storage, Display, Transportation, Service Handling of food or ice minimized, proper use of utensils In-use food or ice dispensing utensils properly stored and used Dishwashing facilities properly designed, constructed, maintained, installed, located, operated. Floors, walls, ceilings in good repair, clean, constructed properly.	01/07/2010	Routine	No
Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.) Plumbing properly installed and maintained, inspected where required. Lighting provided as required, fixtures shielded properly.	10/19/2009	Compliance	No
Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.) Demonstration of Knowledge / Person In Charge Cold Hold (41/45 F) 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 Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Non-food-contact surfaces of equipment and utensils clean. Single-service articles properly stored and dispensed Floors, walls, ceilings in good repair, clean, constructed properly. Lighting provided as required, fixtures shielded properly.	10/06/2009	Routine	No
Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected Cold Hold (41/45 F) Handling of food or ice minimized, proper use of utensils Wash Non-food-contact surfaces of equipment and utensils clean. Floors, walls, ceilings in good repair, clean, constructed properly.	07/01/2009	Routine	No
Handling of food or ice minimized, proper use of utensils Wash Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Single-service articles properly stored and dispensed Plumbing properly installed and maintained, inspected where required. Floors, walls, ceilings in good repair, clean, constructed properly. Lighting provided as required, fixtures shielded properly. Cleaning/maintenance equipment properly stored	04/15/2009	Compliance	No
Demonstration of Knowledge / Person In Charge Toxic Items Properly Used/Stored/Labeled Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning) Handling of food or ice minimized, proper use of utensils Dishwashing facilities properly designed, constructed, maintained, installed, located, operated. 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 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. Rooms and equipment vented as required Authorized persons only in food preparation and storage areas. Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.	03/20/2009	Routine	No
Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.) Approved Water Supply/Sewage Disposal Systems/Cross-Connections Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning) 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 Proper storage and handling of clean sanitized equipment and utensils Single-service articles properly stored and dispensed Floors, walls, ceilings in good repair, clean, constructed properly.	12/05/2008	Routine	No
Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning) 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. Lighting provided as required, fixtures shielded properly.	08/11/2008	Routine	No
Toxic Items Properly Used/Stored/Labeled Handling of food or ice minimized, proper use of utensils Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat Wash 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 Plumbing properly installed and maintained, inspected where required. Floors, walls, ceilings in good repair, clean, constructed properly. Cleaning/maintenance equipment properly stored	06/18/2008	Routine	No
Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels In-use food or ice dispensing utensils properly stored and used Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap Single-service articles properly stored and dispensed Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean Floors, walls, ceilings in good repair, clean, constructed properly.	01/23/2008	Routine	No

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Taco Bueno #3067, 546 Plaza Ct, Sand Springs, OK - Restaurant inspection findings and violations

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