Braums #231, 1200 Robinson Cros, Norman, OK 73072 - inspection findings and violations

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Business Info

Restaurant name: BRAUMS #231
Address: 1200 Robinson Cros, Norman, OK 73072
County: Cleveland
Total inspections: 49
Last inspection: 2/1/2016
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Inspection findings

Inspection date
  • Cold holding temps; received at proper temp
  • Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
  • Food contact surfaces of equipment & utensils clean
  • Food properly labeled, original container, honestly presented
  • 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 (premises):clean, free of litter; Removal of pests
 2/1/2016
  • Cooling time & temp; cooling methods
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
 10/30/2015
  • Food contact surfaces of equipment & utensils clean
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Single-use, single-service articles: properly stored, used
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
 5/5/2015
  • Critical: Hands clean, washed, maintained; Hand antiseptics
  • 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
 2/10/2015
No violation noted during this evaluation. 11/21/2014
  • 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
  • Cold holding temps; received at proper temp
  • 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
  • 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
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Other
 11/13/2014
  • Time as public health control, procedure/records
  • Food contact surfaces of equipment & utensils clean
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • 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 (premises):clean, free of litter; Removal of pests
 8/25/2014
  • Time as public health control, procedure/records
  • Probe themometers provided & accurate
  • 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
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
 5/19/2014
  • Critical: Hands clean, washed, maintained; Hand antiseptics
  • Toxic substances properly identified, stored, used
  • Warewashing: Sanitize at ppm/temp
  • Food contact surfaces of equipment & utensils clean
  • 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
  • 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
 2/20/2014
No violation noted during this evaluation. 12/31/2013
  • Cold holding temps; received at proper temp
 12/23/2013
No violation noted during this evaluation. 12/19/2013
No violation noted during this evaluation. 10/14/2013
  • 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
  • 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
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
 10/1/2013
  • 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
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Service Sinks;Maintenance & cleaning tools
 9/20/2013
  • Food equipment: improper use, operation (Materials, design)
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Wiping cloths: properly used & stored; Sponges prohibited
  • Food & non-food contact surfaces cleanable, design
 4/17/2013
  • Critical: Food in good condition, safe, unadulturated, segregated
  • Food equipment: improper use, operation (Materials, design)
  • Cold holding temps; received at proper temp
  • Time as public health control, procedure/records
  • Food contact surfaces of equipment & utensils clean
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Personnel: clean, jewelry, hair restraints, FH Permits
  • 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
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Other
 3/25/2013
  • Cold holding temps; received at proper temp
  • Time as public health control, procedure/records
  • Warewashing: Sanitize at ppm/temp
  • 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
  • Plumbing sys: maintained, backflow device instal
 12/17/2012
  • Date marking and disposition
  • Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
  • 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
 9/28/2012
  • Toxic substances properly identified, stored, used
  • 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
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 11/9/2011
  • Critical: Cold Hold (41/45 F)
  • Critical: Approved Source/Sound Condition
  • 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
  • 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.
 8/22/2011
  • Critical: Hot Hold (140 F)/Time Control
  • 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
  • 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.
 5/27/2011
  • Critical: Hot Hold (140 F)/Time Control
  • Toxic Items Properly Used/Stored/Labeled
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 1/25/2011
  • Critical: Cold Hold (41/45 F)
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Handling of food or ice minimized, proper use of utensils
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
 7/1/2010
  • Critical: Cold Hold (41/45 F)
  • Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • 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
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Original container, no misbranding, honestly presented, properly labeled
  • 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.
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Authorized persons only in food preparation and storage areas.
 6/4/2010
  • Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
  • 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
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 4/27/2010
  • 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
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • 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.
 4/6/2010
  • Toxic Items Properly Used/Stored/Labeled
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • 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.
 1/12/2010
  • Critical: Hot Hold (140 F)/Time Control
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Original container, no misbranding, honestly presented, properly labeled
  • 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.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 10/10/2009
  • 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.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 7/14/2009
  • Critical: Cold Hold (41/45 F)
  • Food Protected during Storage, Display, Transportation, Service
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
 4/14/2009
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Handling of food or ice minimized, proper use of utensils
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • 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.
 1/5/2009
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/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
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 10/7/2008
No violation noted during this evaluation. 7/18/2008
  • Critical: Cold Hold (41/45 F)
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • 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 of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 7/14/2008
  • Critical: Cold Hold (41/45 F)
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 4/7/2008
No violation noted during this evaluation. 2/3/2008
  • 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
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 1/28/2008
  • 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
  • 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.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 11/6/2007
  • Critical: Cold Hold (41/45 F)
  • Critical: Hot Hold (140 F)/Time Control
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Toxic Items Properly Used/Stored/Labeled
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • 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 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
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 10/19/2007
  • Critical: Hot Hold (140 F)/Time Control
  • 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.
 8/24/2007
  • Toxic Items Properly Used/Stored/Labeled
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • 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.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 7/18/2007
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Plumbing properly installed and maintained, inspected where required.
 4/20/2007
  • 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
  • Non-food-contact surfaces of equipment and utensils clean.
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 4/4/2007
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • 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.
  • Plumbing properly installed and maintained, inspected where required.
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
 2/1/2007
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 10/5/2006
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • 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
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 9/13/2006
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 3/29/2006
  • 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,
 3/24/2005

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