- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food contact surfaces of equipment & utensils clean
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
|
1/11/2016 |
- Food contact surfaces of equipment & utensils clean
|
8/20/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food contact surfaces of equipment & utensils clean
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
|
4/22/2015 |
- Food contact surfaces of equipment & utensils clean
- Service Sinks;Maintenance & cleaning tools
|
8/7/2014 |
- Toxic substances properly identified, stored, used
- Wiping cloths: properly used & stored; Sponges prohibited
|
8/1/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Time as public health control, procedure/records
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
- Plumbing sys: maintained, backflow device instal
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
1/17/2013 |
- Reheating procedures for hot holding
- Time as public health control, procedure/records
- Wiping cloths: properly used & stored; Sponges prohibited
|
12/21/2012 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food in good condition, safe, unadulturated, segregated
- Time as public health control, procedure/records
- Non-food contact surfaces clean; Cleaning frequency
|
3/19/2012 |
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
|
9/20/2011 |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Toxic Items Properly Used/Stored/Labeled
- Proper storage and handling of clean sanitized equipment and utensils
|
8/23/2011 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Proper storage and handling of clean sanitized equipment and utensils
|
1/13/2011 |
- Critical: Hot Hold (140 F)/Time Control
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- 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
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
|
8/23/2010 |
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
|
5/18/2010 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
|
12/12/2008 |
| No violation noted during this evaluation. | 12/11/2008 |
Restaurant representatives - add corrected or new information about Braums #111, 2401 Redwheat Dr., Clinton, OK 73601 »