Blackwell Elks Lodge #1347, 1721 N. 29th St., Blackwell, OK 74631 - inspection findings and violations

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Business Info

Restaurant name: BLACKWELL ELKS LODGE #1347
Address: 1721 N. 29th St., Blackwell, OK 74631
County: Kay
Total inspections: 7
Last inspection: 5/29/2015
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Inspection findings

Inspection date
  • Food & non-food contact surfaces cleanable, design
 5/29/2015
No violation noted during this evaluation. 4/29/2014
No violation noted during this evaluation. 8/6/2012
  • Toxic substances properly identified, stored, used
  • Water: adequate pressure, sufficient capacity
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Service Sinks;Maintenance & cleaning tools
  • Garbage/refuse:properly disposed
  • Other
 4/24/2012
No violation noted during this evaluation. 5/31/2011
  • Toxic Items Properly Used/Stored/Labeled
  • 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
  • Non-food-contact surfaces of equipment and utensils clean.
  • Plumbing properly installed and maintained, inspected where required.
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • 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
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 5/27/2011
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • In-use food or ice dispensing utensils properly stored and used
  • 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
  • Proper storage and handling of clean sanitized equipment and utensils
  • Rooms and equipment vented as required
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 5/26/2010

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