On Cue Express #63, 115 W. Main St., Stroud, OK 74079 - inspection findings and violations

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Business Info

Restaurant name: ON CUE EXPRESS #63
Address: 115 W. Main St., Stroud, OK 74079
County: Lincoln
Total inspections: 33
Last inspection: 10/27/2015
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Inspection findings

Inspection date
  • Insects, rodents, & other pests controlled
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • Plumbing sys: maintained, backflow device instal
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 10/27/2015
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Non-food contact surfaces clean; Cleaning frequency
  • Other
 8/31/2015
  • Food contact surfaces of equipment & utensils clean
  • Other
 7/15/2015
  • Hot holding temps; received at proper temp
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 6/24/2015
  • 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
 5/26/2015
  • Insects, rodents, & other pests controlled
  • Date marking and disposition
  • Toxic substances properly identified, stored, used
  • Service Sinks;Maintenance & cleaning tools
 1/23/2015
  • Toxic substances properly identified, stored, used
  • Single-use, single-service articles: properly stored, used
 10/22/2014
  • Plumbing sys: maintained, backflow device instal
  • Service Sinks;Maintenance & cleaning tools
 8/26/2014
  • 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
  • Food & non-food contact surfaces cleanable, design
  • Service Sinks;Maintenance & cleaning tools
  • Other
 6/9/2014
  • Critical: PIC Present, demonstration of knowledge, performs duties
  • Date marking and disposition
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Service Sinks;Maintenance & cleaning tools
 1/17/2014
  • Food contact surfaces of equipment & utensils clean
  • Single-use, single-service articles: properly stored, used
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 11/12/2013
  • Food contact surfaces of equipment & utensils clean
  • Single-use, single-service articles: properly stored, used
  • 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
 8/26/2013
  • Food & non-food contact surfaces cleanable, design
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 5/22/2013
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 2/22/2013
  • Toxic substances properly identified, stored, used
 11/26/2012
  • Food & non-food contact surfaces cleanable, design
  • Plumbing sys: maintained, backflow device instal
 8/8/2012
  • Reheating procedures for hot holding
  • Food contact surfaces of equipment & utensils clean
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 4/30/2012
  • Prohibited animals; Prohibited food operation locations
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 2/23/2012
  • Food & non-food contact surfaces cleanable, design
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 11/7/2011
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
 7/20/2011
  • Critical: Cold Hold (41/45 F)
  • Critical: Hot Hold (140 F)/Time Control
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • 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
  • Lighting provided as required, fixtures shielded properly.
 4/25/2011
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Handling of food or ice minimized, proper use of utensils
  • Plumbing properly installed and maintained, inspected where required.
 1/27/2011
  • Toxic Items Properly Used/Stored/Labeled
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
 10/12/2010
  • 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
  • Plumbing properly installed and maintained, inspected where required.
 7/30/2010
  • Critical: Cold Hold (41/45 F)
  • Food Protected during Storage, Display, Transportation, Service
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Toxic Items Properly Used/Stored/Labeled
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Original container, no misbranding, honestly presented, properly labeled
  • 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
  • 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.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
 5/5/2010
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Toxic Items Properly Used/Stored/Labeled
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 11/12/2008
  • In-use food or ice dispensing utensils properly stored and used
 7/17/2007
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
 5/1/2007
  • 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 of equipment and utensils clean.
 2/28/2007
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 11/13/2006
No violation noted during this evaluation. 9/13/2005
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Proper storage and handling of clean sanitized equipment and utensils
  • Plumbing properly installed and maintained, inspected where required.
  • Lighting provided as required, fixtures shielded properly.
 5/24/2005
  • Handling of food or ice minimized, proper use of utensils
 3/7/2005

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