Sooners Corner Restaurant, 3101 Hwy 77 West, Perry, OK - Restaurant inspection findings and violations

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Business Info

Name: SOONERS CORNER RESTAURANT
Type: Food Services -Establishment
Address: 3101 Hwy 77 West, Perry, OK 73077
Phone: (580) 336-5111
License #: 57479
Owner: MM EATERIES LLC
Total inspections: 13
Last inspection: 11/24/10
Issued: 05/05/10
Expiration date: 05/05/11

Restaurant representatives - add corrected or new information about Sooners Corner Restaurant, 3101 Hwy 77 West, Perry, OK »

Inspection findings

Inspection Date

Type

Follow up

  • Cold Hold (41/45 F)
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • 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.
  • Lighting provided as required, fixtures shielded properly.
11/24/2010RoutineNo
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Thermometers provided and conspicuous
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
08/04/2010RoutineNo
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Cold Hold (41/45 F)
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
05/26/2010RoutineNo
  • Handling of food or ice minimized, proper use of utensils
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Plumbing properly installed and maintained, inspected where required.
  • Lighting provided as required, fixtures shielded properly.
03/12/2010RoutineNo
  • 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
  • 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
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Lighting provided as required, fixtures shielded properly.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
  • Cleaning/maintenance equipment properly stored
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
11/30/2009RoutineNo
  • Food Protected during Storage, Display, Transportation, Service
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • 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
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
09/22/2009RoutineNo
    04/13/2009Follow-up activityNo
    No violation noted during this evaluation. 04/13/2009ComplianceNo
    • Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
      Beans cooling in large plastic tub.
    • Food Protected during Storage, Display, Transportation, Service
      Rice, bread crumbs in open bags on storage shelves.
    • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
      Dish machine not hot enough to sanitize.
    • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
      Can opener dirty. Meat slicer dirty.
    • In-use food or ice dispensing utensils properly stored and used
      Clean glasses wet stacked.
    • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
      Storage pallets for onions hard to clean. Walk in Freezer has condensation leak causing ice. Broken formica table top in bakery area.
    • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
      No test strips to check sanitizer.
    • Single-service articles properly stored and dispensed
      Wiping cloths not in sanitizer.
    • Cleaning/maintenance equipment properly stored
      Mop not properly stored to dry.
    • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
    03/31/2009RoutineYes (04/14/2009)
    • Food Protected during Storage, Display, Transportation, Service
      Pinto beans sack stored on floor. Bag of bread crumbs open on storage shelf.
    • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
      Counter top coming apart by mixer at baking area. Bottom shelf in WIC is not 6 inches off floor. Loose shelf liner under prep table by ice machine. Sugar storage is on the floor. Boxes on floor in storage area. Broken dirty AC unit by WIF.
    • Non-food-contact surfaces of equipment and utensils clean.
      Men's restroom is dirty. Bun warmer area is dirty. Storage shelves in cabinets are dirty. Accumulation of dirt and debris around soda box area and small chest freezer. Meat cutting area is dirty. Old cabinet by WIC is dirty. Pipes and wall by ice ma
    • Floors, walls, ceilings in good repair, clean, constructed properly.
      Floor rough and cracked, not easily cleanable in prep and storage area.
    09/23/2008ComplaintNo
      07/29/2008Follow-up activityNo
      No violation noted during this evaluation. 07/29/2008RoutineNo
      • Cross-Contamination of Raw/Cooked Foods/Other
        Boxes of ribs stored with lettuce.
      • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
        Hobart RIC not maintaining temp.
      • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
        No hand wash signs in restrooms.
      • Toxic Items Properly Used/Stored/Labeled
        Spray bottle of cleaner not labeled.
      • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
        Ice machine drain line laying on floor drain.
      • Cold Hold (41/45 F)
        Burgers out of temp in Hobart RIC.
      • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
        Sheet pans and meat cutting equipment are dirty.
      • Thermometers provided and conspicuous
        Thermometer not found in under counter cooler or Arctic Air RIC.
      • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
        Wood cutting boards are hard to clean.
      • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
        WIF door latch and seal are broken. Frost accumulation in WIF.
      • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
        No test strips to check sanitizer.
      • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
        Wiping cloths not stored in sanitizing soultion.
      • Non-food-contact surfaces of equipment and utensils clean.
        Shelf dirty by bun warmer. Floor fan is dirty. Pipes under vent hood are dirty. WIF door, tarp, shelves are dirty.
      • Floors, walls, ceilings in good repair, clean, constructed properly.
        Floor rough and cracked, not easily cleanable in prep area.
      07/15/2008RoutineYes (07/29/2008)

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