Braums Ice Cream #21, 823 North 44th, Blackwell, OK 74631 - inspection findings and violations

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Business Info

Restaurant name: BRAUMS ICE CREAM #21
Address: 823 North 44th, Blackwell, OK 74631
County: Kay
Total inspections: 31
Last inspection: 8/18/2015
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Inspection findings

Inspection date
  • Food contact surfaces of equipment & utensils clean
  • Single-use, single-service articles: properly stored, used
 8/18/2015
  • Cold holding temps; received at proper temp
  • Non-food contact surfaces clean; Cleaning frequency
 4/13/2015
  • 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
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • Non-food contact surfaces clean; Cleaning frequency
  • Service Sinks;Maintenance & cleaning tools
  • Garbage/refuse:properly disposed
 5/6/2014
  • Critical: Hands clean, washed, maintained; Hand antiseptics
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Cold holding temps; received at proper temp
  • Time as public health control, procedure/records
  • Food contact surfaces of equipment & utensils clean
  • Single-use, single-service articles: properly stored, used
  • 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
  • Outdoor areas:constructed, maintained clean
  • Garbage/refuse:properly disposed
 8/27/2013
No violation noted during this evaluation. 5/14/2013
  • Insects, rodents, & other pests controlled
  • Cold holding temps; received at proper temp
  • Time as public health control, procedure/records
  • Food contact surfaces of equipment & utensils clean
  • 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
  • Service Sinks;Maintenance & cleaning tools
  • Outdoor areas:constructed, maintained clean
  • Other
 5/7/2013
No violation noted during this evaluation. 11/15/2012
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Food contact surfaces of equipment & utensils clean
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
  • Other
 11/8/2012
No violation noted during this evaluation. 6/27/2012
  • Cold holding temps; received at proper temp
  • Food contact surfaces of equipment & utensils clean
  • 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
 6/21/2012
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
 7/8/2011
No violation noted during this evaluation. 6/13/2011
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • 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.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
 5/27/2011
No violation noted during this evaluation. 1/4/2011
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • 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
  • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
 12/9/2010
  • Critical: Cold Hold (41/45 F)
  • Food Protected during Storage, Display, Transportation, Service
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • 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
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
 5/19/2010
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • 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.
  • Single-service articles properly stored and dispensed
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
 11/12/2009
  • Critical: Cold Hold (41/45 F)
  • 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.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
 6/16/2009
  • Critical: Cold Hold (41/45 F)
  • Critical: Approved Source/Sound Condition
  • 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
  • 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
  • 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
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
 5/18/2009
  • 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
  • Non-food-contact surfaces of equipment and utensils clean.
  • Single-service articles properly stored and dispensed
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 12/3/2008
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Single-service articles properly stored and dispensed
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 4/14/2008
No violation noted during this evaluation. 12/10/2007
  • Critical: Cold Hold (41/45 F)
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Handling of food or ice minimized, proper use of utensils
  • 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.
  • Single-service articles properly stored and dispensed
  • Plumbing properly installed and maintained, inspected where required.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Dressing rooms/lockers adequate, clean, used.
 11/26/2007
  • 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.
  • Single-service articles properly stored and dispensed
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Rooms and equipment vented as required
 3/27/2007
No violation noted during this evaluation. 12/27/2006
  • Food Protected during Storage, Display, Transportation, Service
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Thermometers provided and conspicuous
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Single-service articles properly stored and dispensed
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
 12/11/2006
No violation noted during this evaluation. 3/2/2006
  • Toxic Items Properly Used/Stored/Labeled
  • Handling of food or ice minimized, proper use of utensils
  • In-use food or ice dispensing utensils properly stored and used
  • Non-food-contact surfaces of equipment and utensils clean.
  • Single-service articles properly stored and dispensed
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 12/6/2005
No violation noted during this evaluation. 3/1/2005
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
 2/15/2005
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
 1/4/2005

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