Dans Bar-B-Que, Po Box 561, Davenport, OK 74026 - inspection findings and violations

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Business Info

Restaurant name: DANS BAR-B-QUE
Address: Po Box 561, Davenport, OK 74026
County: Lincoln
Total inspections: 33
Last inspection: 12/7/2015
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Inspection findings

Inspection date
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • Plumbing sys: maintained, backflow device instal
  • Other
 12/7/2015
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Non-food contact surfaces clean; Cleaning frequency
  • Plumbing sys: maintained, backflow device instal
  • Other
 9/23/2015
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Food & non-food contact surfaces cleanable, design
  • Plumbing sys: maintained, backflow device instal
  • Garbage/refuse:properly disposed
 6/9/2015
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Single-use, single-service articles: properly stored, used
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 3/2/2015
  • Critical: Special processes (Variance, ROP, shellfish tanks, HACCP
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Sinks used for intended purposes
  • Date marking and disposition
  • Food contact surfaces of equipment & utensils clean
  • 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
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 11/18/2014
  • Food contact surfaces of equipment & utensils clean
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Single-use, single-service articles: properly stored, used
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 9/12/2014
  • Warewashing: Sanitize at ppm/temp
  • 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
  • Non-food contact surfaces clean; Cleaning frequency
  • Plumbing sys: maintained, backflow device instal
 6/26/2014
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Date marking and disposition
  • 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
  • Other
 2/13/2014
No violation noted during this evaluation. 12/31/2013
  • Critical: PIC Present, demonstration of knowledge, performs duties
  • Critical: Special processes (Variance, ROP, shellfish tanks, HACCP
  • Critical: Hands clean, washed, maintained; Hand antiseptics
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Insects, rodents, & other pests controlled
  • Reheating procedures for hot holding
  • Cooling time & temp; cooling methods
  • Cold holding temps; received at proper temp
  • Adequate facilities/equip. to maintain food temps
  • 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
  • Other
 9/11/2013
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Food contact surfaces of equipment & utensils clean
  • Single-use, single-service articles: properly stored, used
 6/6/2013
  • Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
  • Single-use, single-service articles: properly stored, used
  • Non-food contact surfaces clean; Cleaning frequency
  • Other
 3/18/2013
  • Date marking and disposition
  • Food contact surfaces of equipment & utensils clean
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
 10/29/2012
No violation noted during this evaluation. 8/23/2012
  • Date marking and disposition
  • Service Sinks;Maintenance & cleaning tools
 6/11/2012
  • Single-use, single-service articles: properly stored, used
  • Plumbing sys: maintained, backflow device instal
 2/15/2012
  • Food contact surfaces of equipment & utensils clean
 12/1/2011
  • 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
 9/29/2011
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
 5/25/2011
  • 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)
 3/14/2011
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Handling of food or ice minimized, proper use of utensils
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Lighting provided as required, fixtures shielded properly.
 11/15/2010
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • No re-use of single service articles, except non-potentially hazardous packaged item.
 9/8/2010
  • Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • 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)
  • Handling of food or ice minimized, proper use of utensils
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
 8/23/2010
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Handling of food or ice minimized, proper use of utensils
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
 4/28/2010
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Thermometers provided and conspicuous
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 7/15/2008
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Lighting provided as required, fixtures shielded properly.
 1/31/2008
  • In-use food or ice dispensing utensils properly stored and used
  • Lighting provided as required, fixtures shielded properly.
 5/22/2007
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
 11/21/2006
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 9/27/2005
  • 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
  • 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.
 6/10/2005
  • Proper storage and handling of clean sanitized equipment and utensils
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
 3/14/2005
  • Original container, no misbranding, honestly presented, properly labeled
  • No re-use of single service articles, except non-potentially hazardous packaged item.
 11/29/2004
  • Critical: Cold Hold (41/45 F)
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
 9/21/2004

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