No violation noted during this evaluation. | 12/30/2015 |
- Cold holding temps; received at proper temp
|
4/8/2015 |
- Cold holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
9/17/2014 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Sinks used for intended purposes
- Cooling time & temp; cooling methods
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Food properly labeled, original container, honestly presented
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
- Plumbing sys: maintained, backflow device instal
|
3/27/2014 |
No violation noted during this evaluation. | 2/28/2013 |
No violation noted during this evaluation. | 8/15/2012 |
No violation noted during this evaluation. | 3/20/2012 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
8/17/2011 |
No violation noted during this evaluation. | 2/23/2011 |
No violation noted during this evaluation. | 8/27/2010 |
- Critical: Cold Hold (41/45 F)
|
3/17/2010 |
No violation noted during this evaluation. | 9/11/2009 |
No violation noted during this evaluation. | 2/24/2009 |
- Critical: Rapid Reheating (165 F in 2 Hrs)
|
9/19/2008 |
No violation noted during this evaluation. | 8/8/2008 |
No violation noted during this evaluation. | 1/18/2008 |
No violation noted during this evaluation. | 7/11/2007 |
No violation noted during this evaluation. | 4/4/2007 |
- Critical: Cold Hold (41/45 F)
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
|
10/18/2006 |
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
|
5/1/2006 |
No violation noted during this evaluation. | 11/7/2005 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
|
6/7/2005 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
11/24/2004 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
9/2/2004 |
Restaurant representatives - add corrected or new information about Casa Tamales, 3400 Tuxedo, Bartlesville, OK 74006 »