- Food contact surfaces of equipment & utensils clean
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
10/30/2015 |
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
5/12/2015 |
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
- Service Sinks;Maintenance & cleaning tools
|
10/20/2014 |
- Cooling time & temp; cooling methods
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Wiping cloths: properly used & stored; Sponges prohibited
- Non-food contact surfaces clean; Cleaning frequency
|
6/30/2014 |
- Single-use, single-service articles: properly stored, used
|
10/10/2013 |
- Wiping cloths: properly used & stored; Sponges prohibited
- Food & non-food contact surfaces cleanable, design
- Plumbing sys: maintained, backflow device instal
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
1/14/2013 |
- Toxic substances properly identified, stored, used
- Food properly labeled, original container, honestly presented
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
|
7/12/2012 |
- Insects, rodents, & other pests controlled
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
1/3/2012 |
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- 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
|
7/18/2011 |
- 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.
|
1/4/2011 |
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
|
11/15/2010 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Dressing rooms/lockers adequate, clean, used.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
3/24/2010 |
- Toxic Items Properly Used/Stored/Labeled
- 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
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/13/2009 |
- Critical: Hot Hold (140 F)/Time Control
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Thermometers provided and conspicuous
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- Cleaning/maintenance equipment properly stored
|
12/4/2008 |
- Critical: 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
- Non-food-contact surfaces of equipment and utensils clean.
- Dressing rooms/lockers adequate, clean, used.
|
6/2/2008 |
- 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.
|
11/28/2007 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Thermometers provided and conspicuous
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
|
5/31/2007 |
| No violation noted during this evaluation. | 2/8/2007 |
- Critical: Cold Hold (41/45 F)
- Toxic Items Properly Used/Stored/Labeled
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Single-service articles properly stored and dispensed
- Dressing rooms/lockers adequate, clean, used.
|
12/26/2006 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
3/31/2006 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- 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
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Dressing rooms/lockers adequate, clean, used.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
3/17/2006 |
| No violation noted during this evaluation. | 12/1/2005 |
- Critical: Cold Hold (41/45 F)
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
|
11/28/2005 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- 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
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- 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
- 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
- Single-service articles properly stored and dispensed
- Dressing rooms/lockers adequate, clean, used.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
11/14/2005 |
| No violation noted during this evaluation. | 5/16/2005 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
|
5/2/2005 |
| No violation noted during this evaluation. | 9/17/2004 |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- 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.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/8/2004 |
Restaurant representatives - add corrected or new information about Braums Ice Cream #32, 2401 W 6th, Stillwater, OK 74074 »