Ribs-N-More, 729 Nw 32nd Place, Newcastle, OK - Restaurant inspection findings and violations

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Business Info

Restaurant: RIBS-N-MORE
Address: 729 Nw 32nd Place, Newcastle, OK 73065
Phone: (405) 387-4949
Type: Food Services -Establishment
License #: 58564
Owner: DON TERRY'S RIBS-N-MORE LLC
Total inspections: 24
Last inspection: 08/09/10
Issued: 07/27/10
Expiration date: 07/27/11

Restaurant representatives - add corrected or new information about Ribs-N-More, 729 Nw 32nd Place, Newcastle, OK »

Inspection findings

Inspection Date

Type

Follow up

No violation noted during this evaluation. 08/09/2010Follow-up activityNo
No violation noted during this evaluation. 08/09/2010Follow-up activityNo
  • Cross-Contamination of Raw/Cooked Foods/Other
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • 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)
  • Original container, no misbranding, honestly presented, properly labeled
  • Thermometers provided and conspicuous
  • In-use food or ice dispensing utensils properly stored and used
  • 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.
  • Toilet rooms enclosed, self-closing doors
  • Floors, walls, ceilings in good repair, clean, constructed properly.
07/26/2010RoutineNo
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Toilet rooms enclosed, self-closing doors
  • Floors, walls, ceilings in good repair, clean, constructed properly.
07/21/2010OtherNo
No violation noted during this evaluation. 05/25/2010OtherNo
No violation noted during this evaluation. 05/25/2010OtherNo
No violation noted during this evaluation. 05/10/2010Follow-up activityNo
No violation noted during this evaluation. 05/10/2010Follow-up activityNo
No violation noted during this evaluation. 04/29/2010OtherNo
No violation noted during this evaluation. 04/29/2010OtherNo
  • Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Original container, no misbranding, honestly presented, properly labeled
  • 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.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Authorized persons only in food preparation and storage areas.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Approved Source/Sound Condition
04/29/2010RoutineNo
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • 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
  • Floors, walls, ceilings in good repair, clean, constructed properly.
01/14/2010ComplianceNo
No violation noted during this evaluation. 12/09/2009ComplianceNo
No violation noted during this evaluation. 12/09/2009ComplianceNo
  • Food Protected during Storage, Display, Transportation, Service
  • Cross-Contamination of Raw/Cooked Foods/Other
  • Hot and Cold Water Under Pressure / Sufficient Capacity
  • Original container, no misbranding, honestly presented, properly labeled
  • 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.
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Toilet rooms enclosed, self-closing doors
  • 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
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
12/09/2009RoutineNo
  • Cross-Contamination of Raw/Cooked Foods/Other
  • Toxic Items Properly Used/Stored/Labeled
  • Original container, no misbranding, honestly presented, properly labeled
  • Thermometers provided and conspicuous
  • 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.
  • Cleaning/maintenance equipment properly stored
07/30/2009ComplianceNo
  • 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
  • Thermometers provided and conspicuous
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed 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)
06/11/2009RoutineNo
  • 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.
  • Single-service articles properly stored and dispensed
  • Floors, walls, ceilings in good repair, clean, constructed properly.
02/09/2009ComplianceNo
  • Cross-Contamination of Raw/Cooked Foods/Other
  • Toxic Items Properly Used/Stored/Labeled
  • 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
  • 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
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Rapid Reheating (165 F in 2 Hrs)
12/04/2008RoutineNo
  • Thermometers provided and conspicuous
  • 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.
  • Cleaning/maintenance equipment properly stored
08/27/2008ComplianceNo
  • Cross-Contamination of Raw/Cooked Foods/Other
  • Toxic Items Properly Used/Stored/Labeled
  • 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
  • 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.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Cleaning/maintenance equipment properly stored
  • Authorized persons only in food preparation and storage areas.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
06/17/2008RoutineNo
No violation noted during this evaluation. 03/11/2008Follow-up activityNo
No violation noted during this evaluation. 03/11/2008Follow-up activityNo
  • Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • 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
  • 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.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
02/27/2008RoutineNo

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