Sodexo Operations, Llc, 323 W Eagle Blvd, Goodwell, OK 73739 - inspection findings and violations

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Business Info

Restaurant name: SODEXO OPERATIONS, LLC
Address: 323 W Eagle Blvd, Goodwell, OK 73739
County: Texas
Total inspections: 39
Last inspection: 6/10/2015
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Inspection findings

Inspection date
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
 6/10/2015
  • Critical: Hands clean, washed, maintained; Hand antiseptics
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
  • 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
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Garbage/refuse:properly disposed
 10/30/2013
  • Single-use, single-service articles: properly stored, used
  • Non-food contact surfaces clean; Cleaning frequency
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
 9/20/2013
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Food contact surfaces of equipment & utensils clean
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
 5/15/2013
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
  • Service Sinks;Maintenance & cleaning tools
 2/4/2013
  • Non-food contact surfaces clean; Cleaning frequency
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
  • Hand wash sinks:designed, clean,used; Proper signage
 11/19/2012
  • Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
 8/27/2012
  • Wiping cloths: properly used & stored; Sponges prohibited
  • Toliet facilities: accessible, properly constructed, cleaned Self closures
 4/26/2012
No violation noted during this evaluation. 2/6/2012
No violation noted during this evaluation. 12/12/2011
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Thermometers provided and conspicuous
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
 9/19/2011
  • Handling of food or ice minimized, proper use of utensils
 6/28/2011
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 1/20/2011
  • Original container, no misbranding, honestly presented, properly labeled
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
 11/3/2010
  • In-use food or ice dispensing utensils properly stored and used
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
 9/17/2010
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
 4/7/2010
  • Handling of food or ice minimized, proper use of utensils
 1/20/2010
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
 11/18/2009
  • Handling of food or ice minimized, proper use of utensils
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
 9/24/2009
  • Food Protected during Storage, Display, Transportation, Service
  • Toxic Items Properly Used/Stored/Labeled
  • Handling of food or ice minimized, proper use of utensils
  • Non-food-contact surfaces of equipment and utensils clean.
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
 6/11/2009
  • Food Protected during Storage, Display, Transportation, Service
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 3/26/2009
No violation noted during this evaluation. 10/27/2008
  • 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.
 9/24/2008
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 5/5/2008
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
 3/25/2008
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
 12/5/2007
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 9/17/2007
  • Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
  • Handling of food or ice minimized, proper use of utensils
 5/21/2007
  • Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 2/28/2007
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Food Protected during Storage, Display, Transportation, Service
  • Handling of food or ice minimized, proper use of utensils
 12/6/2006
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Single-service articles properly stored and dispensed
 9/14/2006
  • Food Protected during Storage, Display, Transportation, Service
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 6/14/2006
  • 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.
 3/26/2006
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • 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.
 12/16/2005
  • Original container, no misbranding, honestly presented, properly labeled
  • Thermometers provided and conspicuous
  • Handling of food or ice minimized, proper use of utensils
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Single-service articles properly stored and dispensed
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 9/8/2005
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
 5/26/2005
  • 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.
 3/10/2005
  • 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 of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 12/12/2004
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Food Protected during Storage, Display, Transportation, Service
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Thermometers provided and conspicuous
  • Handling of food or ice minimized, proper use of utensils
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Equipment and utensils pre-flushed, scraped, soaked.
  • 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.
 9/7/2004

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