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Jake's Cafe Inc., 626 S. Aspen Ave., Broken Arrow, OK - Restaurant inspection findings and violations

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Restaurant: JAKE'S CAFE INC.
Address: 626 S. Aspen Ave., Broken Arrow, OK 74012
Phone: 258-7710
Type: Food Services -Establishment
License #: 31663
Owner: JAKE'S CAFE, INC.
Total inspections: 12
Last inspection: 12/20/10
Issued: 02/19/11
Expiration date: 02/19/12

Restaurant representatives - add corrected or new information about Jake's Cafe Inc., 626 S. Aspen Ave., Broken Arrow, OK »

Inspection findings

Inspection Date

Type

Follow up
  • Cold Hold (41/45 F)
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Authorized persons only in food preparation and storage areas.
 12/20/2010RoutineNo
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Lighting provided as required, fixtures shielded properly.
  • Authorized persons only in food preparation and storage areas.
 09/27/2010RoutineNo
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • 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.
 06/30/2010RoutineNo
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 04/21/2010RoutineNo
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Rooms and equipment vented as required
  • Authorized persons only in food preparation and storage areas.
 01/06/2010RoutineNo
  • Cold Hold (41/45 F)
  • 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.
  • Authorized persons only in food preparation and storage areas.
 10/29/2009RoutineNo
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Proper storage and handling of clean sanitized equipment and utensils
  • Dressing rooms/lockers adequate, clean, used.
 07/14/2009ComplianceNo
  • Demonstration of Knowledge / Person In Charge
  • 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)
  • 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
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • 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
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Approved Source/Sound Condition
 06/18/2009ComplianceNo
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • 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
  • 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.
  • Lighting provided as required, fixtures shielded properly.
  • Cleaning/maintenance equipment properly stored
  • Authorized persons only in food preparation and storage areas.
  • Proper Handwashing / Proper Handling of Ready-To-Eat
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 06/03/2009RoutineNo
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • 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 of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Authorized persons only in food preparation and storage areas.
 11/24/2008RoutineNo
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Cold Hold (41/45 F)
  • 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
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • 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.
  • Authorized persons only in food preparation and storage areas.
  • Proper Handwashing / Proper Handling of Ready-To-Eat
 08/05/2008RoutineNo
  • Cross-Contamination of Raw/Cooked Foods/Other
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Handling of food or ice minimized, proper use of utensils
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • 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.
  • Proper Handwashing / Proper Handling of Ready-To-Eat
 03/17/2008RoutineNo



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