Cattle Rustler's Inc., 110 Holiday Dr., Ardmore, OK - Restaurant inspection findings and violations

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Business Info

Name: cattle rustler's Inc.
Type: Food Services -Establishment
Address: 110 Holiday Dr., Ardmore, OK 73401
Phone: (580) 223-7848
License #: 52638
Owner: Cattle Rustler's, Inc.
Total inspections: 23
Last inspection: 01/20/11
Issued: 03/04/10
Expiration date: 03/04/11
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Inspection findings

Inspection Date

Type

Follow up
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 01/20/2011RoutineNo
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 10/27/2010ComplaintNo
  • Food Protected during Storage, Display, Transportation, Service
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Non-food-contact surfaces of equipment and utensils clean.
 10/11/2010ComplianceNo
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • 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
  • Hot Hold (140 F)/Time Control
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 09/13/2010ComplianceNo
  • Food Protected during Storage, Display, Transportation, Service
  • Hot and Cold Water Under Pressure / Sufficient Capacity
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • 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
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 08/11/2010ComplianceNo
  • Cross-Contamination of Raw/Cooked Foods/Other
  • 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
  • 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.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 07/26/2010RoutineNo
  • Food Protected during Storage, Display, Transportation, Service
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • 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.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 04/30/2010ComplianceNo
  • Food Protected during Storage, Display, Transportation, Service
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • 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
  • 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.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 04/09/2010RoutineNo
  • 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
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 01/20/2010RoutineNo
  • In-use food or ice dispensing utensils properly stored and used
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 10/26/2009RoutineNo
  • Demonstration of Knowledge / Person In Charge
  • 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)
  • 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.
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 07/16/2009RoutineNo
No violation noted during this evaluation. 05/05/2009ComplianceNo
  • Cross-Contamination of Raw/Cooked Foods/Other
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • 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
 02/03/2009ComplianceNo
  • Food Protected during Storage, Display, Transportation, Service
  • Cross-Contamination of Raw/Cooked Foods/Other
  • Demonstration of Knowledge / Person In Charge
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • 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)
  • Original container, no misbranding, honestly presented, properly labeled
  • 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.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Proper Handwashing / Proper Handling of Ready-To-Eat
 12/29/2008ComplianceNo
  • 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
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • In-use food or ice dispensing utensils properly stored and used
  • 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.
  • Lighting provided as required, fixtures shielded properly.
  • Authorized persons only in food preparation and storage areas.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 11/21/2008ComplianceNo
  • Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • 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
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Rooms and equipment vented as required
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 11/07/2008ComplianceNo
  • Food Protected during Storage, Display, Transportation, Service
  • 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
  • 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.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Rooms and equipment vented as required
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 10/15/2008RoutineNo
No violation noted during this evaluation. 08/18/2008Follow-up activityNo
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Cold Hold (41/45 F)
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 08/14/2008ComplianceNo
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • 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
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Hot Hold (140 F)/Time Control
  • 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
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 07/30/2008RoutineNo
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • OTHER VIOLATIONS
  • Original container, no misbranding, honestly presented, properly labeled
  • Handling of food or ice minimized, proper use of utensils
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • 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.
 04/11/2008RoutineNo
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 01/24/2008ComplianceNo
  • Food Protected during Storage, Display, Transportation, Service
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • In-use food or ice dispensing utensils properly stored and used
  • Non-food-contact surfaces of equipment and utensils clean.
  • 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.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 01/09/2008RoutineYes (01/23/2008)

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