Roys Bar-B-Que, 309 Missouri Ave, Chickasha, OK 73018 - inspection findings and violations

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Business Info

Restaurant name: ROYS BAR-B-QUE
Address: 309 Missouri Ave, Chickasha, OK 73018
County: Grady
Total inspections: 67
Last inspection: 1/14/2016
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Inspection findings

Inspection date
  • Food & non-food contact surfaces cleanable, design
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 1/14/2016
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Insects, rodents, & other pests controlled
  • Hot holding temps; received at proper temp
  • Toxic substances properly identified, stored, used
  • Warewashing: Sanitize at ppm/temp
  • Food & non-food contact surfaces cleanable, design
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 12/30/2015
No violation noted during this evaluation. 10/2/2015
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Insects, rodents, & other pests controlled
  • Hot holding temps; received at proper temp
  • Probe themometers provided & accurate
  • Food & non-food contact surfaces cleanable, design
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 9/29/2015
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Insects, rodents, & other pests controlled
  • Hot holding temps; received at proper temp
  • Food & non-food contact surfaces cleanable, design
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 6/26/2015
  • Probe themometers provided & accurate
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • 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
 3/31/2015
No violation noted during this evaluation. 12/15/2014
  • Hot holding temps; received at proper temp
  • Warewashing: Sanitize at ppm/temp
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • 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
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 12/12/2014
  • Cooling time & temp; cooling methods
  • Warewashing: Sanitize at ppm/temp
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Wiping cloths: properly used & stored; Sponges prohibited
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 9/25/2014
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Food contact surfaces of equipment & utensils clean
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Food & non-food contact surfaces cleanable, design
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Other
 6/26/2014
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • 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
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 3/25/2014
No violation noted during this evaluation. 12/31/2013
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Toxic substances properly identified, stored, used
  • 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
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 9/25/2013
  • Insects, rodents, & other pests controlled
  • Probe themometers provided & accurate
  • Warewashing: Sanitize at ppm/temp
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • 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
  • Plumbing sys: maintained, backflow device instal
  • Other
 6/28/2013
  • Insects, rodents, & other pests controlled
  • Probe themometers provided & accurate
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 4/17/2013
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Insects, rodents, & other pests controlled
  • Hot holding temps; received at proper temp
  • Probe themometers provided & accurate
  • Toxic substances properly identified, stored, used
  • Themometers provided, accurate, conspicuous
  • 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
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 3/28/2013
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Hot holding temps; received at proper temp
  • Warewashing: Sanitize at ppm/temp
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Service Sinks;Maintenance & cleaning tools
  • Other
 12/12/2012
  • Warewashing: Sanitize at ppm/temp
  • 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
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 9/21/2012
  • Insects, rodents, & other pests controlled
  • Toxic substances properly identified, stored, used
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Wiping cloths: properly used & stored; Sponges prohibited
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 6/26/2012
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Insects, rodents, & other pests controlled
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 3/28/2012
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Warewashing: Sanitize at ppm/temp
  • Approved thaw methods; Active coll containers stored
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Wiping cloths: properly used & stored; Sponges prohibited
  • Other
 12/16/2011
No violation noted during this evaluation. 10/6/2011
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • OTHER VIOLATIONS
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 9/21/2011
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 6/22/2011
No violation noted during this evaluation. 3/31/2011
  • Critical: Hot Hold (140 F)/Time Control
  • Food Protected during Storage, Display, Transportation, Service
  • Toxic Items Properly Used/Stored/Labeled
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 3/29/2011
No violation noted during this evaluation. 11/12/2010
  • Critical: Hot Hold (140 F)/Time Control
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Handling of food or ice minimized, proper use of utensils
  • In-use food or ice dispensing utensils properly stored and used
  • Lighting provided as required, fixtures shielded properly.
 11/3/2010
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 9/22/2010
  • Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Critical: Cold Hold (41/45 F)
  • Food Protected during Storage, Display, Transportation, Service
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 6/23/2010
No violation noted during this evaluation. 3/26/2010
  • Critical: Cold Hold (41/45 F)
  • Toxic Items Properly Used/Stored/Labeled
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Handling of food or ice minimized, proper use of utensils
  • Lighting provided as required, fixtures shielded properly.
 3/25/2010
No violation noted during this evaluation. 12/31/2009
No violation noted during this evaluation. 10/23/2009
  • Critical: Hot Hold (140 F)/Time Control
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
  • 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.
 9/24/2009
  • Food Protected during Storage, Display, Transportation, Service
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • 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.
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 6/23/2009
No violation noted during this evaluation. 3/31/2009
  • Toxic Items Properly Used/Stored/Labeled
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Handling of food or ice minimized, proper use of utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 3/25/2009
No violation noted during this evaluation. 12/11/2008
  • Toxic Items Properly Used/Stored/Labeled
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Handling of food or ice minimized, proper use of utensils
  • In-use food or ice dispensing utensils properly stored and used
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 12/9/2008
  • Critical: Hot Hold (140 F)/Time Control
  • Food Protected during Storage, Display, Transportation, Service
  • Handling of food or ice minimized, proper use of utensils
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Plumbing properly installed and maintained, inspected where required.
  • Lighting provided as required, fixtures shielded properly.
 9/30/2008
No violation noted during this evaluation. 7/15/2008
  • Critical: Cold Hold (41/45 F)
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Handling of food or ice minimized, proper use of utensils
  • Lighting provided as required, fixtures shielded properly.
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 6/25/2008
  • Critical: Hot Hold (140 F)/Time Control
  • Handling of food or ice minimized, proper use of utensils
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Rooms and equipment vented as required
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 3/27/2008
No violation noted during this evaluation. 1/16/2008
  • Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Critical: Cold Hold (41/45 F)
  • Critical: Hot Hold (140 F)/Time Control
  • Food Protected during Storage, Display, Transportation, Service
  • Handling of food or ice minimized, proper use of utensils
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • 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.
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 1/9/2008
  • Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Critical: Hot Hold (140 F)/Time Control
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: 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
  • 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
  • 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.
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 12/18/2007
No violation noted during this evaluation. 10/4/2007
  • Critical: Cold Hold (41/45 F)
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • 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
  • Lighting provided as required, fixtures shielded properly.
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 9/25/2007
No violation noted during this evaluation. 6/29/2007
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • 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.
  • Lighting provided as required, fixtures shielded properly.
  • Rooms and equipment vented as required
  • Authorized persons only in food preparation and storage areas.
 6/28/2007
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Handling of food or ice minimized, proper use of utensils
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 3/27/2007
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
 2/1/2007
  • Food Protected during Storage, Display, Transportation, Service
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 12/28/2006
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
 11/8/2006
No violation noted during this evaluation. 10/10/2006
  • Critical: Hot Hold (140 F)/Time Control
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Food Protected during Storage, Display, Transportation, Service
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • 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
  • 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
 9/26/2006
  • Food Protected during Storage, Display, Transportation, Service
  • Handling of food or ice minimized, proper use of utensils
  • In-use food or ice dispensing utensils properly stored and used
  • 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.
  • Lighting provided as required, fixtures shielded properly.
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 6/29/2006
  • Food Protected during Storage, Display, Transportation, Service
  • 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.
 3/24/2006
  • Critical: Cold Hold (41/45 F)
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • 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.
  • 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.
 1/11/2006
  • Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • 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 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
  • Lighting provided as required, fixtures shielded properly.
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 12/21/2005
  • Handling of food or ice minimized, proper use of utensils
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Lighting provided as required, fixtures shielded properly.
 9/23/2005
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: 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
  • Handling of food or ice minimized, proper use of utensils
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Authorized persons only in food preparation and storage areas.
 9/8/2005
  • Critical: Hot Hold (140 F)/Time Control
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
 6/23/2005
  • Critical: Hot Hold (140 F)/Time Control
  • 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 of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 3/24/2005
  • 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.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
 12/3/2004
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 9/23/2004

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