El Vallarta Mexican Restaurant Of Miami, 20 Goodrich Ave., Miami, OK 74354 - inspection findings and violations

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Business Info

Restaurant name: EL VALLARTA MEXICAN RESTAURANT OF MIAMI
Address: 20 Goodrich Ave., Miami, OK 74354
County: Ottawa
Total inspections: 32
Last inspection: 10/6/2015
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Inspection findings

Inspection date
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Garbage/refuse:properly disposed
 10/6/2015
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Insects, rodents, & other pests controlled
  • Reheating procedures for hot holding
  • Cold holding temps; received at proper temp
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
  • Garbage/refuse:properly disposed
 8/11/2015
  • Cold holding temps; received at proper temp
  • Themometers provided, accurate, conspicuous
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Garbage/refuse:properly disposed
 6/19/2015
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Other
 2/6/2015
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Food & non-food contact surfaces cleanable, design
  • Garbage/refuse:properly disposed
 10/21/2014
  • Critical: Hands clean, washed, maintained; Hand antiseptics
  • Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Cold holding temps; received at proper temp
  • Non-continuous cooking process / partial cook
 8/14/2014
  • Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
  • Cold holding temps; received at proper temp
  • Toxic substances properly identified, stored, used
  • Themometers provided, accurate, conspicuous
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning
  • Non-food contact surfaces clean; Cleaning frequency
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
 6/11/2014
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Food properly labeled, original container, honestly presented
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Garbage/refuse:properly disposed
 2/10/2014
  • Approved thaw methods; Active coll containers stored
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Food & non-food contact surfaces cleanable, design
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 10/31/2013
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Reheating procedures for hot holding
  • Cold holding temps; received at proper temp
  • Food contact surfaces of equipment & utensils clean
  • Themometers provided, accurate, conspicuous
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 8/7/2013
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Toxic substances properly identified, stored, used
  • Themometers provided, accurate, conspicuous
  • 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
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
 4/15/2013
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Food & non-food contact surfaces cleanable, design
 1/30/2013
  • Critical: Food in good condition, safe, unadulturated, segregated
  • 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
  • Non-continuous cooking process / partial cook
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
  • Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
  • Hand wash sinks:designed, clean,used; Proper signage
 11/15/2012
  • Cold holding temps; received at proper temp
  • Food properly labeled, original container, honestly presented
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • 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
 7/24/2012
No violation noted during this evaluation. 4/13/2012
No violation noted during this evaluation. 4/5/2012
  • Cooling time & temp; cooling methods
  • Hot holding temps; received at proper temp
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Non-food contact surfaces clean; Cleaning frequency
 3/29/2012
No violation noted during this evaluation. 2/28/2012
  • Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
  • Food equipment: improper use, operation (Materials, design)
  • Cold holding temps; received at proper temp
  • Non-continuous cooking process / partial cook
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • Approved thaw methods; Active coll containers stored
  • Themometers provided, accurate, conspicuous
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Food & non-food contact surfaces cleanable, design
 2/22/2012
  • Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Critical: Approved Source/Sound Condition
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • 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 of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 10/5/2011
No violation noted during this evaluation. 9/2/2011
  • Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Toxic Items Properly Used/Stored/Labeled
  • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
  • Wash; rinse water clean, proper temperature
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 6/13/2011
  • Critical: Cold Hold (41/45 F)
  • Food Protected during Storage, Display, Transportation, Service
  • Toxic Items Properly Used/Stored/Labeled
  • Handling of food or ice minimized, proper use of utensils
  • Non-food-contact surfaces of equipment and utensils clean.
 1/10/2011
  • Critical: Approved Source/Sound Condition
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 10/5/2010
No violation noted during this evaluation. 9/3/2010
  • Critical: Cold Hold (41/45 F)
  • Critical: Cold Hold (41/45 F)
  • Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
 8/20/2010
  • Critical: Cold Hold (41/45 F)
  • Critical: Cold Hold (41/45 F)
  • Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
  • Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
  • Food Protected during Storage, Display, Transportation, Service
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Original container, no misbranding, honestly presented, properly labeled
  • Original container, no misbranding, honestly presented, properly labeled
  • Thermometers provided and conspicuous
  • Thermometers provided and conspicuous
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • 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
  • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
 8/19/2010
  • Food Protected during Storage, Display, Transportation, Service
  • Original container, no misbranding, honestly presented, properly labeled
  • 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.
 1/19/2010
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Original container, no misbranding, honestly presented, properly labeled
  • Thermometers provided and conspicuous
  • In-use food or ice dispensing utensils properly stored and used
 7/10/2008
No violation noted during this evaluation. 6/17/2008
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Original container, no misbranding, honestly presented, properly labeled
  • Thermometers provided and conspicuous
  • In-use food or ice dispensing utensils properly stored and used
 6/10/2008
No violation noted during this evaluation. 4/3/2008

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