Blue Ribbon Diner, 1720 W Cherokee, Sallisaw, OK 74955 - inspection findings and violations

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Business Info

Restaurant name: BLUE RIBBON DINER
Address: 1720 W Cherokee, Sallisaw, OK 74955
County: Sequoyah
Total inspections: 17
Last inspection: 12/29/2015
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Inspection findings

Inspection date
  • Toxic substances properly identified, stored, used
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Food & non-food contact surfaces cleanable, design
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 12/29/2015
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Hot holding temps; received at proper temp
  • Cold holding temps; received at proper temp
  • Date marking and disposition
  • Toxic substances properly identified, stored, used
  • Food & non-food contact surfaces cleanable, design
  • Plumbing sys: maintained, backflow device instal
 11/6/2015
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Food equipment: improper use, operation (Materials, design)
  • Cold holding temps; received at proper 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
 9/9/2015
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Insects, rodents, & other pests controlled
  • Cold holding temps; received at proper temp
  • Food contact surfaces of equipment & utensils clean
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • Wiping cloths: properly used & stored; Sponges prohibited
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
 6/8/2015
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Date marking and disposition
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • Personnel: clean, jewelry, hair restraints, FH Permits
  • 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 (premises):clean, free of litter; Removal of pests
 3/9/2015
  • Insects, rodents, & other pests controlled
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • Themometers provided, accurate, conspicuous
  • 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
  • Single-use, single-service articles: properly stored, used
  • Plumbing sys: maintained, backflow device instal
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Other
 11/19/2014
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Themometers provided, accurate, conspicuous
  • Single-use, single-service articles: properly stored, used
  • Other
 9/19/2014
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Food equipment: improper use, operation (Materials, design)
  • Cold holding temps; received at proper temp
  • 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
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
 3/20/2014
  • Insects, rodents, & other pests controlled
  • Hot holding temps; received at proper temp
  • Food contact surfaces of equipment & utensils clean
  • 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
  • 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
 11/21/2013
  • Insects, rodents, & other pests controlled
  • Hot holding temps; received at proper temp
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • 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 (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
 9/4/2013
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Consumer advisory, Child menu, Allergen label
  • Food contact surfaces of equipment & utensils clean
  • Approved thaw methods; Active coll containers stored
  • 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
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 4/12/2013
  • Cold holding temps; received at proper temp
  • 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
  • Service Sinks;Maintenance & cleaning tools
 1/23/2013
  • Food equipment: improper use, operation (Materials, design)
  • Insects, rodents, & other pests controlled
  • Hot holding temps; received at proper temp
  • 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
 11/1/2012
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Insects, rodents, & other pests controlled
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • 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
 9/5/2012
  • 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
  • Non-food contact surfaces clean; Cleaning frequency
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
 6/21/2012
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • 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
  • Hand wash sinks:designed, clean,used; Proper signage
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 3/27/2012
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 10/13/2011

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