Big B Food & Deli #3, Hwy 59 North, Stilwell, OK 74960 - inspection findings and violations

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Business Info

Restaurant name: BIG B FOOD & DELI #3
Address: Hwy 59 North, Stilwell, OK 74960
County: Adair
Total inspections: 37
Last inspection: 10/29/2015
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Inspection findings

Inspection date
  • Critical: Hands clean, washed, maintained; Hand antiseptics
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Sinks used for intended purposes
  • Food contact surfaces of equipment & utensils clean
  • Non-food contact surfaces clean; Cleaning frequency
  • Plumbing sys: maintained, backflow device instal
 10/29/2015
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Hot holding temps; received at proper temp
  • Food contact surfaces of equipment & utensils clean
  • Themometers provided, accurate, conspicuous
 4/30/2015
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Reheating procedures for hot holding
  • Hot holding temps; received at proper temp
 10/30/2014
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Food equipment: improper use, operation (Materials, design)
  • Hot holding temps; received at proper temp
  • Food contact surfaces of equipment & utensils clean
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Other
 5/15/2014
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Cold holding temps; received at proper temp
  • Food contact surfaces of equipment & utensils clean
  • Approved thaw methods; Active coll containers stored
 11/7/2013
  • Food contact surfaces of equipment & utensils clean
  • Food properly labeled, original container, honestly presented
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
 4/12/2013
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Insects, rodents, & other pests controlled
  • Probe themometers provided & accurate
  • Food contact surfaces of equipment & utensils clean
 10/18/2012
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Probe themometers provided & accurate
  • Food properly labeled, original container, honestly presented
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Food & non-food contact surfaces cleanable, design
 2/16/2012
  • Critical: Hot Hold (140 F)/Time Control
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Original container, no misbranding, honestly presented, properly labeled
 8/26/2011
No violation noted during this evaluation. 4/5/2011
No violation noted during this evaluation. 1/27/2011
No violation noted during this evaluation. 10/7/2010
  • Original container, no misbranding, honestly presented, properly labeled
  • 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.
 7/9/2010
  • Handling of food or ice minimized, proper use of utensils
  • 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
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 4/15/2010
  • Single-service articles properly stored and dispensed
  • Lighting provided as required, fixtures shielded properly.
 2/3/2010
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Non-food-contact surfaces of equipment and utensils clean.
 10/9/2009
  • Single-service articles properly stored and dispensed
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 8/7/2009
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Wash; rinse water clean, proper temperature
  • Single-service articles properly stored and dispensed
  • Lighting provided as required, fixtures shielded properly.
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 5/19/2009
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 1/22/2009
  • Food Protected during Storage, Display, Transportation, Service
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Cleaning/maintenance equipment properly stored
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 10/20/2008
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • 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.
 7/14/2008
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Cleaning/maintenance equipment properly stored
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 4/21/2008
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Plumbing properly installed and maintained, inspected where required.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
 1/24/2008
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Cleaning/maintenance equipment properly stored
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 10/8/2007
  • Critical: Cold Hold (41/45 F)
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
 7/30/2007
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Non-food-contact surfaces of equipment and utensils clean.
 4/6/2007
  • Critical: Cold Hold (41/45 F)
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Non-food-contact surfaces of equipment and utensils clean.
 2/2/2007
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Single-service articles properly stored and dispensed
  • Authorized persons only in food preparation and storage areas.
 11/29/2006
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Non-food-contact surfaces of equipment and utensils clean.
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
 7/24/2006
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 5/8/2006
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Non-food-contact surfaces of equipment and utensils clean.
  • Single-service articles properly stored and dispensed
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 2/15/2006
  • Critical: Cold Hold (41/45 F)
  • Critical: Hot Hold (140 F)/Time Control
  • Critical: Proper Cooking Temperatures per PHF
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 11/7/2005
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 9/14/2005
No violation noted during this evaluation. 4/22/2005
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • 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
  • Original container, no misbranding, honestly presented, properly labeled
  • 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.
 4/19/2005
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Handling of food or ice minimized, proper use of utensils
  • 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
 2/28/2005
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Single-service articles properly stored and dispensed
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 9/23/2004

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