Williams Discount #10, 1417 W. Main, Stroud, OK 74079 - inspection findings and violations

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Business Info

Restaurant name: WILLIAMS DISCOUNT #10
Address: 1417 W. Main, Stroud, OK 74079
County: Lincoln
Total inspections: 20
Last inspection: 12/18/2015
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Inspection findings

Inspection date
  • Food contact surfaces of equipment & utensils clean
  • Approved thaw methods; Active coll containers stored
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 12/18/2015
  • Food contact surfaces of equipment & utensils clean
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 8/24/2015
  • Approved thaw methods; Active coll containers stored
  • Themometers provided, accurate, conspicuous
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 12/8/2014
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Insects, rodents, & other pests controlled
  • Cold holding temps; received at proper temp
  • Food contact surfaces of equipment & utensils clean
  • 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
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Plumbing sys: maintained, backflow device instal
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 9/30/2014
  • Critical: Food in good condition, safe, unadulturated, segregated
  • Insects, rodents, & other pests controlled
  • Hot holding temps; received at proper temp
  • Cold holding temps; received at proper temp
  • Adequate facilities/equip. to maintain food temps
  • Toxic substances properly identified, stored, used
  • Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
  • Food contact surfaces of equipment & utensils clean
  • Approved thaw methods; Active coll containers stored
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Personnel: clean, jewelry, hair restraints, FH Permits
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Food & non-food contact surfaces cleanable, design
  • Plumbing sys: maintained, backflow device instal
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 10/10/2013
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Hot holding temps; received at proper temp
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • Hand wash sinks:designed, clean,used; Proper signage
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 12/18/2012
  • 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
  • Prohibited animals; Prohibited food operation locations
  • Cold holding temps; received at proper temp
  • Date marking and disposition
  • Food contact surfaces of equipment & utensils clean
  • Water: adequate pressure, sufficient capacity
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • 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
  • Other
 3/13/2012
  • Critical: Cold Hold (41/45 F)
  • Critical: Hot Hold (140 F)/Time Control
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Toxic Items Properly Used/Stored/Labeled
  • 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.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
 4/25/2011
  • Critical: Hot Hold (140 F)/Time Control
  • Hot and Cold Water Under Pressure / Sufficient Capacity
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
 8/16/2010
  • Food Protected during Storage, Display, Transportation, Service
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • 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.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 3/22/2010
  • Food Protected during Storage, Display, Transportation, Service
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Single-service articles properly stored and dispensed
 8/26/2009
  • Hot and Cold Water Under Pressure / Sufficient Capacity
  • 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
  • Original container, no misbranding, honestly presented, properly labeled
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 10/17/2008
  • Critical: Cold Hold (41/45 F)
  • Lighting provided as required, fixtures shielded properly.
 3/20/2008
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • In-use food or ice dispensing utensils properly stored and used
  • Non-food-contact surfaces of equipment and utensils clean.
 2/28/2007
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Lighting provided as required, fixtures shielded properly.
 12/21/2006
No violation noted during this evaluation. 10/3/2005
  • Critical: Cold Hold (41/45 F)
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • 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.
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Cleaning/maintenance equipment properly stored
 9/13/2005
No violation noted during this evaluation. 6/14/2005
  • Critical: Cold Hold (41/45 F)
  • Critical: Hot Hold (140 F)/Time Control
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Lighting provided as required, fixtures shielded properly.
  • Authorized persons only in food preparation and storage areas.
 5/26/2005
No violation noted during this evaluation. 2/1/2005

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