Apple Barrel Cafe, 15225 S. Memorial Dr., Bixby, OK 74008 - inspection findings and violations

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Business Info

Restaurant name: APPLE BARREL CAFE
Address: 15225 S. Memorial Dr., Bixby, OK 74008
County: Tulsa
Total inspections: 47
Last inspection: 11/13/2015
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Inspection findings

Inspection date
  • Cold holding temps; received at proper temp
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Garbage/refuse:properly disposed
 11/13/2015
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Cold holding temps; received at proper temp
  • Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
  • Food contact surfaces of equipment & utensils clean
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 8/28/2015
  • Critical: Hands clean, washed, maintained; Hand antiseptics
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Personnel: clean, jewelry, hair restraints, FH Permits
  • Non-food contact surfaces clean; Cleaning frequency
  • Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 5/22/2015
  • Warewashing: Sanitize at ppm/temp
  • Food properly labeled, original container, honestly presented
  • Personnel: clean, jewelry, hair restraints, FH Permits
  • 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 (physical facilities):design, maintained, good repair, Outer openings protect
 2/20/2015
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Toxic substances properly identified, stored, used
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Personnel: clean, jewelry, hair restraints, FH Permits
  • 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
  • Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
  • Service Sinks;Maintenance & cleaning tools
  • Garbage/refuse:properly disposed
 11/17/2014
  • 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
  • Personnel: clean, jewelry, hair restraints, FH Permits
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Food & non-food contact surfaces cleanable, design
  • Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning
  • Non-food contact surfaces clean; Cleaning frequency
  • Service Sinks;Maintenance & cleaning tools
 8/20/2014
  • Critical: PIC Present, demonstration of knowledge, performs duties
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Food & non-food contact surfaces cleanable, design
  • Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
 6/3/2014
  • Date marking and disposition
  • Toxic substances properly identified, stored, used
  • Food & non-food contact surfaces cleanable, design
  • Plumbing sys: maintained, backflow device instal
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 3/3/2014
  • Critical: Valid license to operate; non-transferable
  • Warewashing: Sanitize at ppm/temp
  • Food contact surfaces of equipment & utensils clean
  • Wiping cloths: properly used & stored; Sponges prohibited
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Plumbing sys: maintained, backflow device instal
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 12/10/2013
  • Food contact surfaces of equipment & utensils clean
  • Food & non-food contact surfaces cleanable, design
  • Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Other
 9/30/2013
  • Wiping cloths: properly used & stored; Sponges prohibited
  • Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 5/14/2013
  • Food contact surfaces of equipment & utensils clean
  • Wiping cloths: properly used & stored; Sponges prohibited
  • 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
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
 2/19/2013
  • Insects, rodents, & other pests controlled
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Other
 11/15/2012
  • Critical: Hands clean, washed, maintained; Hand antiseptics
  • Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
  • Food contact surfaces of equipment & utensils clean
  • Non-food contact surfaces clean; Cleaning frequency
  • Other
 9/4/2012
  • Cold holding temps; received at proper temp
  • Personnel: clean, jewelry, hair restraints, FH Permits
  • Food & non-food contact surfaces cleanable, design
  • Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Garbage/refuse:properly disposed
  • Other
 4/9/2012
  • 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
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 1/4/2012
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 10/5/2011
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
 7/7/2011
  • Critical: Cold Hold (41/45 F)
  • In-use food or ice dispensing utensils properly stored and used
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Lighting provided as required, fixtures shielded properly.
 4/1/2011
  • Critical: Approved Source/Sound Condition
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Dressing rooms/lockers adequate, clean, used.
 1/21/2011
  • Critical: Cold Hold (41/45 F)
  • Critical: Hot Hold (140 F)/Time Control
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • 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
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Dressing rooms/lockers adequate, clean, used.
 10/8/2010
  • Critical: Hot Hold (140 F)/Time Control
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Original container, no misbranding, honestly presented, properly labeled
  • 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.
  • 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
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
 7/12/2010
  • Critical: Cold Hold (41/45 F)
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Toxic Items Properly Used/Stored/Labeled
  • 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.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Authorized persons only in food preparation and storage areas.
 4/28/2010
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Authorized persons only in food preparation and storage areas.
 2/10/2010
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Non-food-contact surfaces of equipment and utensils clean.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
 11/5/2009
  • Critical: Cold Hold (41/45 F)
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Thermometers provided and conspicuous
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
 7/8/2009
  • 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.
 3/23/2009
  • Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Original container, no misbranding, honestly presented, properly labeled
  • 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
  • Non-food-contact surfaces of equipment and utensils clean.
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 12/12/2008
  • Critical: Cold Hold (41/45 F)
  • Critical: Rapid Reheating (165 F in 2 Hrs)
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • 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
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 10/20/2008
  • Critical: Cold Hold (41/45 F)
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • 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
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 7/18/2008
  • Critical: Cold Hold (41/45 F)
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
 5/14/2008
  • Critical: Cold Hold (41/45 F)
  • Handling of food or ice minimized, proper use of utensils
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • 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
  • Lighting provided as required, fixtures shielded properly.
 2/8/2008
  • Critical: Cold Hold (41/45 F)
  • 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
  • Non-food-contact surfaces of equipment and utensils clean.
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 11/21/2007
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Outside storage area/enclosures properly constructed, clean, located on proper surface, drained
 9/7/2007
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • 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.
 6/7/2007
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • Handling of food or ice minimized, proper use of utensils
  • 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.
  • Lighting provided as required, fixtures shielded properly.
  • Authorized persons only in food preparation and storage areas.
 4/9/2007
  • 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
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
 1/17/2007
  • Food Protected during Storage, Display, Transportation, Service
  • Handling of food or ice minimized, proper use of utensils
  • 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
  • Non-food-contact surfaces of equipment and utensils clean.
  • Authorized persons only in food preparation and storage areas.
 9/13/2006
  • 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
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
 4/19/2006
  • Critical: Hot Hold (140 F)/Time Control
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • 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 of equipment and utensils clean.
  • 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
 2/22/2006
  • Critical: Cold Hold (41/45 F)
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Handling of food or ice minimized, proper use of utensils
  • 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
  • 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
  • Outside storage area/enclosures properly constructed, clean, located on proper surface, drained
  • Lighting provided as required, fixtures shielded properly.
  • Cleaning/maintenance equipment properly stored
  • Authorized persons only in food preparation and storage areas.
 2/7/2006
  • Critical: Approved Source/Sound Condition
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Original container, no misbranding, honestly presented, properly labeled
  • Handling of food or ice minimized, proper use of utensils
  • 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
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Authorized persons only in food preparation and storage areas.
 11/21/2005
  • Critical: Cold Hold (41/45 F)
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Handling of food or ice minimized, proper use of utensils
  • 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
  • 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
  • Dressing rooms/lockers adequate, clean, used.
  • Authorized persons only in food preparation and storage areas.
 9/9/2005
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • 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
  • 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.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Authorized persons only in food preparation and storage areas.
 6/8/2005
  • Critical: Hot Hold (140 F)/Time Control
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • 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
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Proper storage and handling of clean sanitized equipment and utensils
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 3/15/2005
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
 12/8/2004
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Non-food-contact surfaces of equipment and utensils clean.
 12/7/2004

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