Chavas Mexican Restaurant, 301 N. Main St., Yale, OK 74085 - inspection findings and violations

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Business Info

Restaurant name: CHAVAS MEXICAN RESTAURANT
Address: 301 N. Main St., Yale, OK 74085
County: Payne
Total inspections: 33
Last inspection: 1/26/2016
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Inspection findings

Inspection date
  • Food contact surfaces of equipment & utensils clean
  • Non-food contact surfaces clean; Cleaning frequency
 1/26/2016
  • Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
  • Date marking and disposition
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
 10/27/2015
  • Insects, rodents, & other pests controlled
  • Date marking and disposition
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
 9/1/2015
  • Insects, rodents, & other pests controlled
 6/30/2015
No violation noted during this evaluation. 6/23/2015
No violation noted during this evaluation. 5/15/2015
  • Cold holding temps; received at proper temp
  • Date marking and disposition
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
 4/10/2015
  • Reheating procedures for hot holding
  • Food contact surfaces of equipment & utensils clean
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Non-food contact surfaces clean; Cleaning frequency
  • Plumbing sys: maintained, backflow device instal
 3/17/2015
  • Reheating procedures for hot holding
  • Date marking and disposition
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Plumbing sys: maintained, backflow device instal
 2/18/2015
  • Food contact surfaces of equipment & utensils clean
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Plumbing sys: maintained, backflow device instal
  • Hand wash sinks:designed, clean,used; Proper signage
 7/16/2014
  • Food contact surfaces of equipment & utensils clean
  • Themometers provided, accurate, conspicuous
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Food & non-food contact surfaces cleanable, design
 1/21/2014
  • Food & non-food contact surfaces cleanable, design
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 2/26/2013
  • Cold holding temps; received at proper temp
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
 12/7/2012
  • Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
  • Cold holding temps; received at proper temp
  • Warewashing: Sanitize at ppm/temp
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
 7/20/2012
  • Warewashing: Sanitize at ppm/temp
  • Themometers provided, accurate, conspicuous
 5/1/2012
  • Food contact surfaces of equipment & utensils clean
  • Hand wash sinks:designed, clean,used; Proper signage
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 2/6/2012
  • Sinks used for intended purposes
  • Warewashing: Sanitize at ppm/temp
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Plumbing sys: maintained, backflow device instal
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
 12/6/2011
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Proper storage and handling of clean sanitized equipment and utensils
 8/26/2011
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 5/3/2011
  • In-use food or ice dispensing utensils properly stored and used
  • Proper storage and handling of clean sanitized equipment and utensils
 2/7/2011
  • Critical: Cold Hold (41/45 F)
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Handling of food or ice minimized, proper use of utensils
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
 11/12/2010
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Non-food-contact surfaces of equipment and utensils clean.
 8/18/2010
No violation noted during this evaluation. 5/14/2010
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 2/5/2010
  • Toxic Items Properly Used/Stored/Labeled
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 12/29/2009
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • 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.
 9/10/2009
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
 1/22/2009
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
 6/20/2008
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Cleaning/maintenance equipment properly stored
 2/13/2008
  • Critical: 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
  • Original container, no misbranding, honestly presented, properly labeled
  • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
  • 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.
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
 8/17/2007
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Handling of food or ice minimized, proper use of utensils
  • In-use food or ice dispensing utensils properly stored and used
  • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Lighting provided as required, fixtures shielded properly.
 6/29/2007
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Thermometers provided and conspicuous
  • Handling of food or ice minimized, proper use of utensils
 2/20/2007
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 10/30/2006

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