Chuck Wagon Diner, 118 N. Highway 11, Sperry, OK - Restaurant inspection findings and violations

Business Info

Name: CHUCK WAGON DINER
Type: Food Services -Establishment
Address: 118 N. Highway 11, Sperry, OK 74073
Phone: (918) 288-2100
License #: 62526
Owner: RICHARD E. COLLINS
Total inspections: 15
Last inspection: 12/07/10
Issued: 07/05/10
Expiration date: 08/02/11
Restaurant policy: Non Smoking

Ratings Summary

Based on 1 vote

Overall Rating:		4.3
Ratings in categories:
Food:		5.0
Service:		5.0
Price:		3.0
Ambience:		3.0
Cleanliness:		4.0

Restaurant representatives - add corrected or new information about Chuck Wagon Diner, 118 N. Highway 11, Sperry, OK »

Inspection findings	Inspection Date	Type	Follow up
Handling of food or ice minimized, proper use of utensils In-use food or ice dispensing utensils properly stored and used Toilet rooms enclosed, self-closing doors Outside storage area/enclosures properly constructed, clean, located on proper surface, drained Dressing rooms/lockers adequate, clean, used.	12/07/2010	Routine	No
Food Protected during Storage, Display, Transportation, Service Cross-Contamination of Raw/Cooked Foods/Other Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning) In-use food or ice dispensing utensils properly stored and used Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Outside storage area/enclosures properly constructed, clean, located on proper surface, drained Floors, walls, ceilings in good repair, clean, constructed properly. Dressing rooms/lockers adequate, clean, used.	09/24/2010	Routine	No
Cold Hold (41/45 F)	06/30/2010	Routine	No
Food Protected during Storage, Display, Transportation, Service Cross-Contamination of Raw/Cooked Foods/Other Cold Hold (41/45 F) Proper storage and handling of clean sanitized equipment and utensils	06/11/2010	Routine	No
Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro Plumbing properly installed and maintained, inspected where required. Floors, walls, ceilings in good repair, clean, constructed properly. Lighting provided as required, fixtures shielded properly.	04/22/2010	Routine	No
No violation noted during this evaluation.	02/03/2010	Other	No
Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected 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. Plumbing properly installed and maintained, inspected where required. Floors, walls, ceilings in good repair, clean, constructed properly. Lighting provided as required, fixtures shielded properly. Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)	10/05/2009	Compliance	No
Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided 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 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 Hot Hold (140 F)/Time Control Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean Floors, walls, ceilings in good repair, clean, constructed properly. Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)	09/17/2009	Routine	No
Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided 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 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 Toilet rooms enclosed, self-closing doors Floors, walls, ceilings in good repair, clean, constructed properly. Lighting provided as required, fixtures shielded properly.	04/23/2009	Routine	No
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. Dressing rooms/lockers adequate, clean, used.	01/21/2009	Routine	No
Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning) In-use food or ice dispensing utensils properly stored and used 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 Toilet rooms enclosed, self-closing doors 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. Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner	11/13/2008	Routine	No
Cross-Contamination of Raw/Cooked Foods/Other Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected 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 Hot Hold (140 F)/Time Control 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 Toilet rooms enclosed, self-closing doors Floors, walls, ceilings in good repair, clean, constructed properly. Dressing rooms/lockers adequate, clean, used. Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)	09/15/2008	Routine	No
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 Toilet rooms enclosed, self-closing doors Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)	06/16/2008	Routine	No
Cold Hold (41/45 F) 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.	05/12/2008	Routine	No
Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.) Food Protected during Storage, Display, Transportation, Service Toxic Items Properly Used/Stored/Labeled 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 No re-use of single service articles, except non-potentially hazardous packaged item. Toilet rooms enclosed, self-closing doors Floors, walls, ceilings in good repair, clean, constructed properly. Dressing rooms/lockers adequate, clean, used. Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)	04/01/2008	Routine	No

1 User Review:

me

Added on Nov 25, 2014 2:46 PM

Food:

Service:

Price:

Ambience:

Cleanliness:

Would you recommend CHUCK WAGON DINER to others? Yes

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