Applebee's, 3900 South Elm Pla, Broken Arrow, OK 74011 - inspection findings and violations

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Business Info

Restaurant name: APPLEBEE'S
Address: 3900 South Elm Pla, Broken Arrow, OK 74011
County: Tulsa
Total inspections: 43
Last inspection: 11/6/2015
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Inspection findings

Inspection date
  • Critical: Special processes (Variance, ROP, shellfish tanks, HACCP
  • Personnel: clean, jewelry, hair restraints, FH Permits
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • Food & non-food contact surfaces cleanable, design
  • 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
  • Outdoor areas:constructed, maintained clean
  • Other
 11/6/2015
  • Cold holding temps; received at proper temp
  • Warewashing: Sanitize at ppm/temp
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Hand wash sinks:designed, clean,used; Proper signage
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 8/26/2015
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Cold holding temps; received at proper temp
  • Food & non-food contact surfaces cleanable, design
  • 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
  • Other
 5/29/2015
  • Critical: Special processes (Variance, ROP, shellfish tanks, HACCP
  • Food contact surfaces of equipment & utensils clean
  • 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
  • Plumbing sys: maintained, backflow device instal
  • 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
 3/2/2015
  • Sinks used for intended purposes
  • Food contact surfaces of equipment & utensils clean
  • 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
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Service Sinks;Maintenance & cleaning tools
  • Other
 11/4/2014
  • Food contact surfaces of equipment & utensils clean
  • 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
  • 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
 8/5/2014
No violation noted during this evaluation. 4/29/2014
  • 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
  • Plumbing sys: maintained, backflow device instal
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 2/13/2014
  • Insects, rodents, & other pests controlled
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • Water: adequate pressure, sufficient capacity
  • Food & non-food contact surfaces cleanable, design
  • 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
  • Other
 12/4/2013
  • Food contact surfaces of equipment & utensils clean
  • Personnel: clean, jewelry, hair restraints, FH Permits
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • Food & non-food contact surfaces cleanable, design
  • 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
 9/23/2013
  • Food contact surfaces of equipment & utensils clean
  • 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
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 6/28/2013
  • Food contact surfaces of equipment & utensils clean
  • Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning
  • Non-food contact surfaces clean; Cleaning frequency
  • Hand wash sinks:designed, clean,used; Proper signage
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 3/18/2013
  • 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
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 12/27/2012
  • Cold holding temps; received at proper temp
  • Food contact surfaces of equipment & utensils clean
  • 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
  • Plumbing sys: maintained, backflow device instal
  • Hand wash sinks:designed, clean,used; Proper signage
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 9/24/2012
  • Insects, rodents, & other pests controlled
  • Food contact surfaces of equipment & utensils clean
  • 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
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • 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
 6/27/2012
  • 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
  • Non-food contact surfaces clean; Cleaning frequency
  • Plumbing sys: maintained, backflow device instal
 5/31/2012
  • Food contact surfaces of equipment & utensils clean
  • 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
  • Single-use, single-service articles: properly stored, used
  • 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
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 12/29/2011
  • 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
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Non-food-contact surfaces of equipment and utensils clean.
 10/26/2011
  • 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
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
 5/31/2011
  • Food Protected during Storage, Display, Transportation, Service
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Original container, no misbranding, honestly presented, properly labeled
  • Handling of food or ice minimized, proper use of utensils
  • 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
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 4/25/2011
  • Critical: Cold Hold (41/45 F)
  • 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
  • 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.
 12/21/2010
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Thermometers provided and conspicuous
  • 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
  • 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
  • Authorized persons only in food preparation and storage areas.
 6/23/2010
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • 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
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 4/26/2010
  • Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Critical: Cold Hold (41/45 F)
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • 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
  • 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
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Cleaning/maintenance equipment properly stored
  • Authorized persons only in food preparation and storage areas.
 11/4/2009
  • Critical: Cold Hold (41/45 F)
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • 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.
  • Plumbing properly installed and maintained, inspected where required.
  • Authorized persons only in food preparation and storage areas.
 8/5/2009
  • Critical: Cold Hold (41/45 F)
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Thermometers provided and conspicuous
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Non-food-contact surfaces of equipment and utensils clean.
  • Outside storage area/enclosures properly constructed, clean, located on proper surface, drained
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Cleaning/maintenance equipment properly stored
 6/23/2009
  • Critical: Cold Hold (41/45 F)
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Thermometers provided and conspicuous
  • 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
  • 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.
 6/3/2009
  • Demonstration of Knowledge / Person In Charge
  • 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.
  • 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.
 3/18/2009
No violation noted during this evaluation. 12/31/2008
  • Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Critical: Rapid Reheating (165 F in 2 Hrs)
  • Food Protected during Storage, Display, Transportation, Service
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • 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
  • 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
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Authorized persons only in food preparation and storage areas.
 6/18/2008
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • 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
  • 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.
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • 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.
  • Outside storage area/enclosures properly constructed, clean, located on proper surface, drained
  • 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.
 5/22/2008
  • Critical: Hot Hold (140 F)/Time Control
  • Hot and Cold Water Under Pressure / Sufficient Capacity
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Handling of food or ice minimized, proper use of utensils
  • 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.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Cleaning/maintenance equipment properly stored
 12/18/2007
  • 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
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • 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.
  • Lighting provided as required, fixtures shielded properly.
  • Cleaning/maintenance equipment properly stored
  • Authorized persons only in food preparation and storage areas.
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 9/5/2007
  • Critical: Cold Hold (41/45 F)
  • Food Protected during Storage, Display, Transportation, Service
  • Toxic Items Properly Used/Stored/Labeled
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Plumbing properly installed and maintained, inspected where required.
  • 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.
 6/15/2007
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 1/10/2007
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • 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
 6/24/2006
  • Critical: Cold Hold (41/45 F)
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • 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
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Authorized persons only in food preparation and storage areas.
 3/4/2006
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • 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.
  • 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.
 12/29/2005
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • 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.
  • 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.
  • Authorized persons only in food preparation and storage areas.
 8/15/2005
  • Critical: Cold Hold (41/45 F)
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Lighting provided as required, fixtures shielded properly.
 5/27/2005
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Toxic Items Properly Used/Stored/Labeled
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • 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
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • 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
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 2/25/2005
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • 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
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Thermometers provided and conspicuous
  • 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.
  • 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.
  • Lighting provided as required, fixtures shielded properly.
  • Authorized persons only in food preparation and storage areas.
 12/8/2004
  • Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Critical: Cold Hold (41/45 F)
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/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
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Plumbing properly installed and maintained, inspected where required.
 7/9/2004

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SMOKIN GOAT ROADHOUSEVian, OK
*****
J.W. QUICK STOPRyan, OK
*
CROWS ROOST BARFort Cobb, OK

Restaurants in neighborhood

Name
APPLE BARREL CAFE #2
ARBY'S #6761
ACTION LOUNGE
ANDOLINI'S PIZZERIA
ROCCO'S CURBSIDE DINER
ALL SAINTS CATHOLIC SCHOOL
AFFORDABLE AMERICAN ADVENTURES INC
BEAVERS BEND YOUTH CAMP #2

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