Wood Shed Of Buffalo Ranch, 21600 S Hwy 69, Afton, OK 74331 - inspection findings and violations

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Business Info

Restaurant name: WOOD SHED OF BUFFALO RANCH
Address: 21600 S Hwy 69, Afton, OK 74331
County: Ottawa
Total inspections: 20
Last inspection: 10/5/2015
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Inspection findings

Inspection date
  • Critical: PIC Present, demonstration of knowledge, performs duties
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Hot holding temps; received at proper temp
  • Time as public health control, procedure/records
  • Food contact surfaces of equipment & utensils clean
  • Non-food contact surfaces clean; Cleaning frequency
 10/5/2015
  • Insects, rodents, & other pests controlled
  • Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
  • 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
  • Garbage/refuse:properly disposed
 7/14/2015
  • Critical: Valid license to operate; non-transferable
  • Critical: Special processes (Variance, ROP, shellfish tanks, HACCP
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
 4/30/2015
  • Hot holding temps; received at proper temp
  • Time as public health control, procedure/records
  • Food contact surfaces of equipment & utensils clean
  • Food properly labeled, original container, honestly presented
  • Personnel: clean, jewelry, hair restraints, FH Permits
 1/21/2015
  • Cold holding temps; received at proper temp
  • Date marking and disposition
  • Themometers provided, accurate, conspicuous
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Plumbing sys: maintained, backflow device instal
 11/3/2014
  • Date marking and disposition
  • Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
  • Food contact surfaces of equipment & utensils clean
 8/27/2014
  • Reheating procedures for hot holding
  • Cold holding temps; received at proper temp
  • Time as public health control, procedure/records
  • Food contact surfaces of equipment & utensils clean
  • Approved thaw methods; Active coll containers stored
  • Non-food contact surfaces clean; Cleaning frequency
 6/13/2014
  • Food contact surfaces of equipment & utensils clean
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
 1/13/2014
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
 11/21/2013
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Cold holding temps; received at proper temp
  • Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
  • Warewashing: Sanitize at ppm/temp
  • Food contact surfaces of equipment & utensils clean
  • Food properly labeled, original container, honestly presented
  • 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
 8/22/2013
  • Date marking and disposition
  • Non-food contact surfaces clean; Cleaning frequency
 5/31/2013
No violation noted during this evaluation. 3/20/2013
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • Non-food contact surfaces clean; Cleaning frequency
 2/5/2013
No violation noted during this evaluation. 10/25/2012
  • Critical: Special processes (Variance, ROP, shellfish tanks, HACCP
  • Cold holding temps; received at proper temp
  • Food contact surfaces of equipment & utensils clean
  • Food & non-food contact surfaces cleanable, design
  • Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 10/24/2012
No violation noted during this evaluation. 10/19/2012
  • Critical: Special processes (Variance, ROP, shellfish tanks, HACCP
  • Critical: Hands clean, washed, maintained; Hand antiseptics
  • Reheating procedures for hot holding
  • Cold holding temps; received at proper temp
  • Time as public health control, procedure/records
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • Food properly labeled, original container, honestly presented
  • Wiping cloths: properly used & stored; Sponges prohibited
  • 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
  • Service Sinks;Maintenance & cleaning tools
  • Garbage/refuse:properly disposed
  • Other
 10/10/2012
  • Critical: Special processes (Variance, ROP, shellfish tanks, HACCP
  • Food contact surfaces of equipment & utensils clean
  • Food properly labeled, original container, honestly presented
  • Food & non-food contact surfaces cleanable, design
  • Other
 8/20/2012
  • Critical: Special processes (Variance, ROP, shellfish tanks, HACCP
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Food contact surfaces of equipment & utensils clean
  • Food properly labeled, original container, honestly presented
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Garbage/refuse:properly disposed
 5/22/2012
  • Critical: Special processes (Variance, ROP, shellfish tanks, HACCP
  • Cold holding temps; received at proper temp
  • Warewashing: Sanitize at ppm/temp
  • Food properly labeled, original container, honestly presented
 1/18/2012

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