- Date marking and disposition
|
8/11/2015 |
- Food contact surfaces of equipment & utensils clean
|
3/10/2015 |
| No violation noted during this evaluation. | 4/1/2014 |
- 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
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
5/22/2013 |
- 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
- Food contact surfaces of equipment & utensils clean
|
9/19/2012 |
- Time as public health control, procedure/records
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
4/5/2012 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Toxic Items Properly Used/Stored/Labeled
|
9/27/2011 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Non-food-contact surfaces of equipment and utensils clean.
- Authorized persons only in food preparation and storage areas.
|
1/19/2011 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- 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 properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Authorized persons only in food preparation and storage areas.
- Authorized persons only in food preparation and storage areas.
|
8/19/2010 |
- Hot and Cold Water Under Pressure / Sufficient Capacity
|
2/9/2010 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
|
8/20/2009 |
- Critical: Cold Hold (41/45 F)
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/18/2009 |
- Critical: Hot Hold (140 F)/Time Control
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
1/8/2009 |
- Critical: Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
9/30/2008 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Critical: Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
9/11/2008 |
- Critical: Proper Cooking Temperatures per PHF
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Critical: Approved Source/Sound Condition
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- 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.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
8/28/2008 |
- Critical: Cold Hold (41/45 F)
- 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.
|
7/22/2008 |
- Critical: Cold Hold (41/45 F)
- Critical: Proper Cooking Temperatures per PHF
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- In-use food or ice dispensing utensils properly stored and used
- Non-food-contact surfaces of equipment and utensils clean.
- Authorized persons only in food preparation and storage areas.
|
7/10/2008 |
- Critical: Hot Hold (140 F)/Time Control
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- 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.
- Dressing rooms/lockers adequate, clean, used.
|
6/27/2008 |
- Non-food-contact surfaces of equipment and utensils clean.
|
2/12/2008 |
- Critical: Cold Hold (41/45 F)
- Critical: Proper Cooking Temperatures per PHF
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
|
10/18/2007 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Proper storage and handling of clean sanitized equipment and utensils
- Plumbing properly installed and maintained, inspected where required.
- Rooms and equipment vented as required
|
8/1/2007 |
- Critical: Hot Hold (140 F)/Time Control
- Non-food-contact surfaces of equipment and utensils clean.
|
2/8/2007 |
- Critical: 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
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
7/11/2006 |
| No violation noted during this evaluation. | 3/2/2006 |
- Critical: Cold Hold (41/45 F)
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
|
8/23/2005 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Critical: Cold Hold (41/45 F)
- 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.
|
6/22/2005 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
1/25/2005 |
- Critical: Hot Hold (140 F)/Time Control
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
1/13/2005 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/19/2004 |
Restaurant representatives - add corrected or new information about Braums #48, 24 North Commerce, Ardmore, OK 73401 »