B.J.'s Pit Stop, 25985 S. Hwy 66, Claremore, OK 74017 - inspection findings and violations

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Business Info

Restaurant name: B.J.'S PIT STOP
Address: 25985 S. Hwy 66, Claremore, OK 74017
County: Rogers
Total inspections: 37
Last inspection: 11/18/2015
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Inspection findings

Inspection date
  • Themometers provided, accurate, conspicuous
  • Food properly labeled, original container, honestly presented
  • Food & non-food contact surfaces cleanable, design
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
  • 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
 11/18/2015
  • Themometers provided, accurate, conspicuous
  • Food properly labeled, original container, honestly presented
  • Food & non-food contact surfaces cleanable, design
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
  • 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
 5/27/2015
  • Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
  • Themometers provided, accurate, conspicuous
  • Food & non-food contact surfaces cleanable, design
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Service Sinks;Maintenance & cleaning tools
  • Other
 12/17/2014
No violation noted during this evaluation. 5/19/2014
  • Critical: Food in good condition, safe, unadulturated, segregated
  • Cold holding temps; received at proper temp
  • Date marking and disposition
  • Themometers provided, accurate, conspicuous
  • Food properly labeled, original container, honestly presented
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • Plumbing sys: maintained, backflow device instal
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Service Sinks;Maintenance & cleaning tools
  • Other
 5/15/2014
  • Date marking and disposition
  • Toxic substances properly identified, stored, used
  • Themometers provided, accurate, conspicuous
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Plumbing sys: maintained, backflow device instal
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Service Sinks;Maintenance & cleaning tools
  • Other
 11/14/2013
No violation noted during this evaluation. 5/22/2013
  • Cold holding temps; received at proper temp
  • Themometers provided, accurate, conspicuous
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Service Sinks;Maintenance & cleaning tools
  • Other
 5/20/2013
No violation noted during this evaluation. 11/13/2012
  • Critical: PIC Present, demonstration of knowledge, performs duties
  • Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
  • Date marking and disposition
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • Themometers provided, accurate, conspicuous
  • Food properly labeled, original container, honestly presented
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
  • Hand wash sinks:designed, clean,used; Proper signage
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Service Sinks;Maintenance & cleaning tools
  • Other
 11/8/2012
  • Hot holding temps; received at proper temp
  • Themometers provided, accurate, conspicuous
  • Personnel: clean, jewelry, hair restraints, FH Permits
  • Wiping cloths: properly used & stored; Sponges prohibited
  • 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
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Service Sinks;Maintenance & cleaning tools
  • Other
 5/30/2012
No violation noted during this evaluation. 12/12/2011
  • Date marking and disposition
  • Probe themometers provided & accurate
  • Food contact surfaces of equipment & utensils clean
  • Approved thaw methods; Active coll containers stored
  • Themometers provided, accurate, conspicuous
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • Plumbing sys: maintained, backflow device instal
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Service Sinks;Maintenance & cleaning tools
  • Other
 11/29/2011
No violation noted during this evaluation. 6/9/2011
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Original container, no misbranding, honestly presented, properly labeled
  • Thermometers provided and conspicuous
  • 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
  • Single-service articles properly stored and dispensed
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Rooms and equipment vented as required
  • Cleaning/maintenance equipment properly stored
 6/6/2011
No violation noted during this evaluation. 12/21/2010
  • Critical: Rapid Reheating (165 F in 2 Hrs)
  • Thermometers provided and conspicuous
  • 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
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Rooms and equipment vented as required
  • Cleaning/maintenance equipment properly stored
 12/20/2010
No violation noted during this evaluation. 6/10/2010
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Thermometers provided and conspicuous
  • 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
  • Single-service articles properly stored and dispensed
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Rooms and equipment vented as required
  • Cleaning/maintenance equipment properly stored
 5/25/2010
No violation noted during this evaluation. 1/4/2010
  • Critical: Hot Hold (140 F)/Time Control
  • 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
  • Non-food-contact surfaces of equipment and utensils clean.
  • Single-service articles properly stored and dispensed
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Rooms and equipment vented as required
  • Cleaning/maintenance equipment properly stored
 12/23/2009
No violation noted during this evaluation. 6/16/2009
  • Critical: Cold Hold (41/45 F)
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Original container, no misbranding, honestly presented, properly labeled
  • Thermometers provided and conspicuous
  • 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
  • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
  • 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
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
  • Cleaning/maintenance equipment properly stored
 6/10/2009
No violation noted during this evaluation. 12/16/2008
  • Critical: Approved Source/Sound Condition
  • 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
  • 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
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Rooms and equipment vented as required
  • Cleaning/maintenance equipment properly stored
 12/11/2008
  • Critical: Cold Hold (41/45 F)
  • Critical: Approved Source/Sound Condition
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Thermometers provided and conspicuous
  • 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.
  • Single-service articles properly stored and dispensed
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Rooms and equipment vented as required
  • Cleaning/maintenance equipment properly stored
  • Authorized persons only in food preparation and storage areas.
 5/15/2008
No violation noted during this evaluation. 12/6/2007
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • 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 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.
  • Single-service articles properly stored and dispensed
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Rooms and equipment vented as required
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
  • Cleaning/maintenance equipment properly stored
 11/27/2007
No violation noted during this evaluation. 5/22/2007
  • Food Protected during Storage, Display, Transportation, Service
  • 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
  • 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
  • Non-food-contact surfaces of equipment and utensils clean.
  • Single-service articles properly stored and dispensed
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Rooms and equipment vented as required
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
  • Cleaning/maintenance equipment properly stored
  • Authorized persons only in food preparation and storage areas.
  • Clean/soiled laundered items properly stored.
 5/9/2007
No violation noted during this evaluation. 11/16/2006
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Original container, no misbranding, honestly presented, properly labeled
  • Thermometers provided and conspicuous
  • 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.
  • Single-service articles properly stored and dispensed
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Rooms and equipment vented as required
  • Authorized persons only in food preparation and storage areas.
 10/25/2006
  • 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
  • Thermometers provided and conspicuous
  • 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
  • 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.
  • Single-service articles properly stored and dispensed
  • Plumbing properly installed and maintained, inspected where required.
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Rooms and equipment vented as required
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
  • Cleaning/maintenance equipment properly stored
  • Authorized persons only in food preparation and storage areas.
 4/11/2006
  • Critical: Hot Hold (140 F)/Time Control
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
 10/10/2005
  • Critical: Hot Hold (140 F)/Time Control
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Original container, no misbranding, honestly presented, properly labeled
  • Thermometers provided and conspicuous
  • 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.
  • Single-service articles properly stored and dispensed
  • Plumbing properly installed and maintained, inspected where required.
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Rooms and equipment vented as required
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
  • Cleaning/maintenance equipment properly stored
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 10/3/2005
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Original container, no misbranding, honestly presented, properly labeled
  • Thermometers provided and conspicuous
  • 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
  • Single-service articles properly stored and dispensed
  • Plumbing properly installed and maintained, inspected where required.
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Rooms and equipment vented as required
  • Dressing rooms/lockers adequate, clean, used.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
  • Cleaning/maintenance equipment properly stored
  • Authorized persons only in food preparation and storage areas.
 3/1/2005
  • 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
  • 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
  • Plumbing properly installed and maintained, inspected where required.
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Rooms and equipment vented as required
  • Authorized persons only in food preparation and storage areas.
 8/19/2004

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