Dave's Newcastle Diner Llc, 990 N Main St, Newcastle, OK 73065

Inspection findings	Inspection date
Date marking and disposition Food contact surfaces of equipment & utensils clean Floors,walls ceilings (premises):clean, free of litter; Removal of pests Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect	11/4/2015
Critical: Hands clean, washed, maintained; Hand antiseptics Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required Date marking and disposition Food contact surfaces of equipment & utensils clean 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 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 Other	10/20/2015
Critical: Hands clean, washed, maintained; Hand antiseptics Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations Cold holding temps; received at proper temp Food contact surfaces of equipment & utensils clean 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 Non-food contact surfaces clean; Cleaning frequency Service Sinks;Maintenance & cleaning tools	7/30/2015
Critical: Hands clean, washed, maintained; Hand antiseptics Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required Cold holding temps; received at proper temp Date marking and disposition 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 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 Other	5/26/2015
No violation noted during this evaluation.	3/17/2015
Cold holding temps; received at proper temp Date marking and disposition Food contact surfaces of equipment & utensils clean Food & non-food contact surfaces cleanable, design	3/12/2015
Critical: PIC Present, demonstration of knowledge, performs duties Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required Cooling time & temp; cooling methods Date marking and disposition Food contact surfaces of equipment & utensils clean Food properly labeled, original container, honestly presented 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 Food & non-food contact surfaces cleanable, design Non-food contact surfaces clean; Cleaning frequency Hand wash sinks:designed, clean,used; Proper signage Other	2/19/2015
Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied Food equipment: improper use, operation (Materials, design) Cold holding temps; received at proper temp Date marking and disposition Food contact surfaces of equipment & utensils clean Themometers provided, accurate, conspicuous Food properly labeled, original container, honestly presented 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 Plumbing sys: maintained, backflow device instal Hand wash sinks:designed, clean,used; Proper signage Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect Service Sinks;Maintenance & cleaning tools	11/24/2014
Critical: Hands clean, washed, maintained; Hand antiseptics Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations Cold holding temps; received at proper temp Food contact surfaces of equipment & utensils clean 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 Food & non-food contact surfaces cleanable, design Non-food contact surfaces clean; Cleaning frequency Hand wash sinks:designed, clean,used; Proper signage Service Sinks;Maintenance & cleaning tools	8/11/2014
Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations Critical: Food in good condition, safe, unadulturated, segregated Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required Cold holding temps; received at proper temp Food contact surfaces of equipment & utensils clean Themometers provided, accurate, conspicuous Food properly labeled, original container, honestly presented 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 Other	6/4/2014
Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations Food, water, ice: obtained from approved sources Critical: Food in good condition, safe, unadulturated, segregated Reheating procedures for hot holding Hot holding temps; received at proper temp Date marking and disposition Toxic substances properly identified, stored, used Food contact surfaces of equipment & utensils clean Food properly labeled, original container, honestly presented Contamination prevented during food preparation, storage & display; Washing fruits/vegetables Personnel: clean, jewelry, hair restraints, FH Permits 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 Single-use, single-service articles: properly stored, used Food & non-food contact surfaces cleanable, design Non-food contact surfaces clean; Cleaning frequency Plumbing sys: maintained, backflow device instal Floors,walls ceilings (premises):clean, free of litter; Removal of pests Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect	5/14/2014
Critical: Hands clean, washed, maintained; Hand antiseptics Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required Warewashing: Sanitize at ppm/temp Food contact surfaces of equipment & utensils clean Approved thaw methods; Active coll containers stored Themometers provided, accurate, conspicuous Food properly labeled, original container, honestly presented Contamination prevented during food preparation, storage & display; Washing fruits/vegetables Eating,drink,tobacco use; No discharge from eyes,nose Wiping cloths: properly used & stored; Sponges prohibited Single-use, single-service articles: properly stored, used Food & non-food contact surfaces cleanable, design 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 Service Sinks;Maintenance & cleaning tools	4/29/2014
Critical: Hands clean, washed, maintained; Hand antiseptics Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied Sinks used for intended purposes Themometers provided, accurate, conspicuous Contamination prevented during food preparation, storage & display; Washing fruits/vegetables 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 Service Sinks;Maintenance & cleaning tools Other	1/8/2014
No violation noted during this evaluation.	1/3/2013
Critical: Hands clean, washed, maintained; Hand antiseptics Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations 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 Food properly labeled, original container, honestly presented Contamination prevented during food preparation, storage & display; Washing fruits/vegetables Eating,drink,tobacco use; No discharge from eyes,nose 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 Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities Floors,walls ceilings (premises):clean, free of litter; Removal of pests Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect Other	12/10/2012
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	9/24/2012
Critical: Hands clean, washed, maintained; Hand antiseptics Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required Sinks used for intended purposes Cooking time & temperatures; Plant food cooking Toxic substances properly identified, stored, used Warewashing: Sanitize at ppm/temp Food contact surfaces of equipment & utensils clean Themometers provided, accurate, conspicuous Food properly labeled, original container, honestly presented 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 Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning Non-food contact surfaces clean; Cleaning frequency Floors,walls ceilings (premises):clean, free of litter; Removal of pests	9/5/2012
Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required 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 Non-food contact surfaces clean; Cleaning frequency Plumbing sys: maintained, backflow device instal 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	6/1/2012
Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required Date marking and disposition Themometers provided, accurate, conspicuous Food properly labeled, original container, honestly presented Eating,drink,tobacco use; No discharge from eyes,nose Wiping cloths: properly used & stored; Sponges prohibited Single-use, single-service articles: properly stored, used Food & non-food contact surfaces cleanable, design Non-food contact surfaces clean; Cleaning frequency Plumbing sys: maintained, backflow device instal Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect Service Sinks;Maintenance & cleaning tools Other	12/14/2011
Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other) Critical: Cross-Contamination of Raw/Cooked Foods/Other Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 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 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	8/1/2011
Critical: Cold Hold (41/45 F) Critical: Proper Handwashing / Proper Handling of Ready-To-Eat Food Protected during Storage, Display, Transportation, Service Hot and Cold Water Under Pressure / Sufficient Capacity Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels 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 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. Lighting provided as required, fixtures shielded properly. Cleaning/maintenance equipment properly stored	6/21/2011
Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other) Food Protected during Storage, Display, Transportation, Service Critical: Cross-Contamination of Raw/Cooked Foods/Other Toxic Items Properly Used/Stored/Labeled Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 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 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 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 Cleaning/maintenance equipment properly stored	1/27/2011
Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other) Food Protected during Storage, Display, Transportation, Service Critical: Cross-Contamination of Raw/Cooked Foods/Other 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) 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 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. 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	12/20/2010
No violation noted during this evaluation.	8/11/2010
Critical: Cold Hold (41/45 F) Food Protected during Storage, Display, Transportation, Service Critical: 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 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 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. 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.	8/2/2010
Critical: Proper Handwashing / Proper Handling of Ready-To-Eat Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other) Food Protected during Storage, Display, Transportation, Service Critical: 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) 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. Lighting provided as required, fixtures shielded properly. Cleaning/maintenance equipment properly stored	6/7/2010
No violation noted during this evaluation.	2/5/2010
Food Protected during Storage, Display, Transportation, Service Critical: 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 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. Floors, walls, ceilings in good repair, clean, constructed properly.	1/27/2010
Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other) Food Protected during Storage, Display, Transportation, Service Critical: 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) 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. Non-food-contact surfaces of equipment and utensils clean. Floors, walls, ceilings in good repair, clean, constructed properly.	12/15/2009
Critical: Cold Hold (41/45 F) Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other) Food Protected during Storage, Display, Transportation, Service 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 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. Floors, walls, ceilings in good repair, clean, constructed properly. Lighting provided as required, fixtures shielded properly. Cleaning/maintenance equipment properly stored	9/21/2009
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. Floors, walls, ceilings in good repair, clean, constructed properly.	5/13/2009

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Dave's Newcastle Diner Llc, 990 N Main St, Newcastle, OK 73065 - inspection findings and violations

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