Braum's #90, 2318 E. Noble, Guthrie, OK 73044 - inspection findings and violations

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Business Info

Restaurant name: BRAUM'S #90
Address: 2318 E. Noble, Guthrie, OK 73044
County: Logan
Total inspections: 35
Last inspection: 11/18/2015
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Inspection findings

Inspection date
  • Probe themometers provided & accurate
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
 11/18/2015
  • Food contact surfaces of equipment & utensils clean
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Non-food contact surfaces clean; Cleaning frequency
 9/22/2015
  • Food contact surfaces of equipment & utensils clean
  • 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
 6/24/2015
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
 3/16/2015
  • Food & non-food contact surfaces cleanable, design
 12/8/2014
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Themometers provided, accurate, conspicuous
  • Eating,drink,tobacco use; No discharge from eyes,nose
 9/15/2014
  • Warewashing: Sanitize at ppm/temp
 5/13/2014
  • Critical: PIC Present, demonstration of knowledge, performs duties
  • Cooking time & temperatures; Plant food cooking
  • Cooling time & temp; cooling methods
  • Cold holding temps; received at proper temp
  • Time as public health control, procedure/records
  • Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
  • Warewashing: Sanitize at ppm/temp
  • Food contact surfaces of equipment & utensils clean
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
 3/20/2014
  • Time as public health control, procedure/records
  • Toxic substances properly identified, stored, used
  • Single-use, single-service articles: properly stored, used
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
 12/3/2013
  • Sinks used for intended purposes
  • 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
 9/16/2013
  • Date marking and disposition
  • Time as public health control, procedure/records
  • Food & non-food contact surfaces cleanable, design
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
 6/10/2013
  • Probe themometers provided & accurate
 3/14/2013
  • Plumbing sys: maintained, backflow device instal
 12/18/2012
  • Critical: Food in good condition, safe, unadulturated, segregated
  • Cold holding temps; received at proper temp
  • Date marking and disposition
 12/17/2012
  • Probe themometers provided & accurate
  • Approved thaw methods; Active coll containers stored
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
 9/13/2012
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Cooking time & temperatures; Plant food cooking
  • Time as public health control, procedure/records
  • Themometers provided, accurate, conspicuous
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
 6/14/2012
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Sinks used for intended purposes
  • Time as public health control, procedure/records
  • Toxic substances properly identified, stored, used
 3/12/2012
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Time as public health control, procedure/records
  • Themometers provided, accurate, conspicuous
 12/15/2011
  • Critical: Cold Hold (41/45 F)
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
 8/19/2011
  • Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
 5/12/2011
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • 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.
 12/28/2010
  • 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
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 8/18/2010
  • Food Protected during Storage, Display, Transportation, Service
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 4/20/2010
  • Hot and Cold Water Under Pressure / Sufficient Capacity
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
 8/17/2009
  • Critical: Cold Hold (41/45 F)
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
 6/9/2009
  • Non-food-contact surfaces of equipment and utensils clean.
 2/11/2009
No violation noted during this evaluation. 11/13/2008
  • 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
 10/24/2008
  • 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 of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 2/6/2008
No violation noted during this evaluation. 3/1/2007
No violation noted during this evaluation. 11/4/2006
  • 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
  • Single-service articles properly stored and dispensed
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
 6/26/2006
  • Non-food-contact surfaces of equipment and utensils clean.
  • Authorized persons only in food preparation and storage areas.
 3/10/2006
  • Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
  • 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
  • Proper storage and handling of clean sanitized equipment and utensils
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Cleaning/maintenance equipment properly stored
  • Authorized persons only in food preparation and storage areas.
 3/3/2005
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • 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
  • Authorized persons only in food preparation and storage areas.
 12/8/2004

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