Blue Moon Restaurant, 1418 E South Ave, Ponca City, OK - Restaurant inspection findings and violations

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Business Info

Name: Blue Moon Restaurant
Type: Food Services -Establishment
Address: 1418 E South Ave, Ponca City, OK 74602
Phone: (580) 762-2425
License #: 3208
Owner: CHICK & MILLIES BLUE MOON INC.
Total inspections: 26
Last inspection: 02/03/11
Issued: 07/17/10
Expiration date: 07/17/11
Seats: 110
Restaurant policy: Designated Smoking Area
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Inspection findings

Inspection Date

Type

Follow up
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • In-use food or ice dispensing utensils properly stored and used
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 02/03/2011ComplianceNo
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Thermometers provided and conspicuous
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Approved Source/Sound Condition
 01/06/2011ComplianceNo
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • 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
  • Non-food-contact surfaces of equipment and utensils clean.
 12/03/2010ComplianceNo
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 11/03/2010ComplianceNo
  • 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
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 10/01/2010ComplianceYes (10/15/2010)
  • Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Cross-Contamination of Raw/Cooked Foods/Other
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Cold Hold (41/45 F)
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • 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.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
 09/17/2010RoutineYes (10/01/2010)
No violation noted during this evaluation. 05/11/2010Follow-up activityNo
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
 05/06/2010Follow-up activityYes (05/20/2010)
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
 04/22/2010ComplianceYes (05/06/2010)
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 03/24/2010ComplianceNo
  • Food Protected during Storage, Display, Transportation, Service
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Cold Hold (41/45 F)
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • 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.
  • Plumbing properly installed and maintained, inspected where required.
  • 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
 02/24/2010ComplianceNo
  • 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
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Thermometers provided and conspicuous
  • 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
  • Non-food-contact surfaces of equipment and utensils clean.
  • Single-service articles properly stored and dispensed
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 01/05/2010ComplianceNo
  • Cross-Contamination of Raw/Cooked Foods/Other
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Thermometers provided and conspicuous
  • 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 properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 12/14/2009ComplianceYes (12/28/2009)
  • Cross-Contamination of Raw/Cooked Foods/Other
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • Cold Hold (41/45 F)
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Thermometers provided and conspicuous
  • 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 properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Single-service articles properly stored and dispensed
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Dressing rooms/lockers adequate, clean, used.
 12/11/2009RoutineYes (12/25/2009)
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Hot Hold (140 F)/Time Control
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Single-service articles properly stored and dispensed
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 07/02/2009ComplianceNo
  • Food Protected during Storage, Display, Transportation, Service
  • Hot and Cold Water Under Pressure / Sufficient Capacity
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Cold Hold (41/45 F)
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Single-service articles properly stored and dispensed
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • 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.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 06/12/2009RoutineNo
  • Cross-Contamination of Raw/Cooked Foods/Other
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
 02/04/2009ComplianceNo
  • Food Protected during Storage, Display, Transportation, Service
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • 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
  • Non-food-contact surfaces of equipment and utensils clean.
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Proper Handwashing / Proper Handling of Ready-To-Eat
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 11/05/2008ComplianceNo
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • 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
  • 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.
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Rooms and equipment vented as required
  • Dressing rooms/lockers adequate, clean, used.
 09/18/2008ComplianceNo
  • Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Cross-Contamination of Raw/Cooked Foods/Other
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Original container, no misbranding, honestly presented, properly labeled
  • Handling of food or ice minimized, proper use of utensils
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Single-service articles properly stored and dispensed
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Plumbing properly installed and maintained, inspected where required.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Rooms and equipment vented as required
 08/15/2008ComplianceNo
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Non-food-contact surfaces of equipment and utensils clean.
 07/29/2008ComplaintYes (08/12/2008)
  • Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Non-food-contact surfaces of equipment and utensils clean.
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Rapid Reheating (165 F in 2 Hrs)
 06/13/2008ComplianceNo
  • Food Protected during Storage, Display, Transportation, Service
  • Cross-Contamination of Raw/Cooked Foods/Other
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Cold Hold (41/45 F)
  • 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
  • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
  • Hot Hold (140 F)/Time Control
  • 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.
  • Dressing rooms/lockers adequate, clean, used.
  • Authorized persons only in food preparation and storage areas.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 05/14/2008ComplianceYes (05/28/2008)
  • Food Protected during Storage, Display, Transportation, Service
  • Toxic Items Properly Used/Stored/Labeled
  • Cold Hold (41/45 F)
  • 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
  • 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
  • Hot Hold (140 F)/Time Control
  • 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.
  • Proper Handwashing / Proper Handling of Ready-To-Eat
 04/30/2008RoutineYes (05/14/2008)
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • 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.
  • Dressing rooms/lockers adequate, clean, used.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 01/08/2008ComplianceNo
No violation noted during this evaluation. 01/07/2008OtherNo

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