Okmulgee Diner, 600 E 6th, Okmulgee, OK 74447 - inspection findings and violations

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Business Info

Restaurant name: OKMULGEE DINER
Address: 600 E 6th, Okmulgee, OK 74447
County: Okmulgee
Total inspections: 27
Last inspection: 12/28/2015
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Inspection findings

Inspection date
  • 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
  • Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
  • Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
  • Themometers provided, accurate, conspicuous
  • Food & non-food contact surfaces cleanable, design
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 12/28/2015
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Cold holding temps; received at proper temp
  • Adequate facilities/equip. to maintain food temps
  • Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
  • Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
  • Approved thaw methods; Active coll containers stored
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Service Sinks;Maintenance & cleaning tools
 6/19/2015
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Food properly labeled, original container, honestly presented
  • Food & non-food contact surfaces cleanable, design
 12/30/2014
  • Critical: Hands clean, washed, maintained; Hand antiseptics
  • 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
  • Sinks used for intended purposes
  • Cold holding temps; received at proper temp
  • Time as public health control, procedure/records
  • Toxic substances properly identified, stored, used
  • Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
  • Themometers provided, accurate, conspicuous
  • Wiping cloths: properly used & stored; Sponges prohibited
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Food & non-food contact surfaces cleanable, design
  • Hand wash sinks:designed, clean,used; Proper signage
 9/29/2014
  • 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
  • Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
  • Warewashing: Sanitize at ppm/temp
  • Themometers provided, accurate, conspicuous
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Food & non-food contact surfaces cleanable, design
 6/23/2014
No violation noted during this evaluation. 3/27/2014
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Cold holding temps; received at proper temp
  • Adequate facilities/equip. to maintain food temps
  • Food & non-food contact surfaces cleanable, design
 3/13/2014
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Cold holding temps; received at proper temp
  • Toxic substances properly identified, stored, used
  • Approved thaw methods; Active coll containers stored
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Food & non-food contact surfaces cleanable, design
 11/6/2013
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Approved thaw methods; Active coll containers stored
  • Themometers provided, accurate, conspicuous
  • Food properly labeled, original container, honestly presented
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Food & non-food contact surfaces cleanable, design
 9/18/2013
  • 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
  • Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
 6/28/2013
  • 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 properly labeled, original container, honestly presented
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Food & non-food contact surfaces cleanable, design
 3/29/2013
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
 7/23/2012
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Food, water, ice: obtained from approved sources
  • Critical: Food in good condition, safe, unadulturated, segregated
  • Warewashing: Sanitize at ppm/temp
 3/29/2012
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Date marking and disposition
  • Time as public health control, procedure/records
  • Probe themometers provided & accurate
  • Food properly labeled, original container, honestly presented
  • 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
 3/15/2012
  • Critical: PIC Present, demonstration of knowledge, performs duties
  • Critical: Hands clean, washed, maintained; Hand antiseptics
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Critical: Food in good condition, safe, unadulturated, segregated
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Date marking and disposition
  • Approved thaw methods; Active coll containers stored
  • Food properly labeled, original container, honestly presented
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Food & non-food contact surfaces cleanable, design
 2/27/2012
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
 12/6/2010
  • Critical: Cold Hold (41/45 F)
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
 6/3/2010
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Thermometers provided and conspicuous
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
 12/3/2009
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
 5/13/2009
  • Critical: Cold Hold (41/45 F)
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • In-use food or ice dispensing utensils properly stored and used
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
 11/20/2008
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
 5/20/2008
  • Critical: Hot Hold (140 F)/Time Control
  • Critical: Rapid Reheating (165 F in 2 Hrs)
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
 11/30/2007
  • Thermometers provided and conspicuous
 2/14/2007
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
 7/11/2006
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
 1/9/2006
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
 10/25/2005
No violation noted during this evaluation. 4/7/2005

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