Summary of Inspection Program

Routine inspections are conducted at all licensed food establishments. The frequency of these inspections is based on the type of food service conducted at the facility. Inspections are unannounced and only represent a “snapshot” of what is happening at the food establishment at the time of the inspection. A review of the facilities inspection history is a better indicator of ongoing operational conditions. Inspections for the establishments in Oklahoma may be viewed here. If you have any questions about the inspections in Oklahoma County, please call 405-425-4348.

Anyone wishing to obtain a copy of the current regulations for Food Service Establishments may contact the Oklahoma State Department of Health at (405) 271-5243 or you may access them online.

Smoking Rooms

This program is conducted under Title 310: Oklahoma State Department Health Chapter 355: Smoking in public places and indoor workplaces. In the event that there is an exemption to allow smoking in a public place such as a restaurant, sanitarians from OCCHD conduct plan reviews and inspections to make sure these facilities are in compliance. These sanitarians also have the authority to use enforcement at these facilities to keep compliance.

The majority of OCCHD’s role under this act is to monitor the smoking in places where food, alcohol, or low-point beer are being sold for the consumption of the public. On occasion, sanitarians will go out and collect information for the Oklahoma State Department of Health at public places that we normally do not have the authority to monitor.

For questions regarding smoking room inspections, please contact Matt Brosh at Matt_Brosh@occhd.org or (405) 425-4454.

If you have any complaints on facilities not monitored by OCCHD, i.e. restaurants, bars, etc. please contact the Oklahoma State Department of Health at (405) 271-3619 or 1-877-662-8887.

Emergency Responses for the General Public

Q: What do I need to do if the power is out at my home?
Generally, if the power is off for four hours or less, food in an unopened refrigerator will stay below 40 degrees Fahrenheit and should be fine to use. A full freezer will keep food at an acceptable temperature for about 48 hours if the freezer door remains closed.

Q: What about frozen foods?
Frozen food is usually safe to cook or refreeze if the power hasn’t been off any longer than 24 hours. If you have an appliance thermometer in your freezer, check the temperature when the power comes back on. If it reads 40 degrees or below, the food is safe and may be refrozen. If you don’t have an appliance thermometer, check each item individually. If the food still contains ice crystals it’s safe to refreeze or cook.

Q: What if I just cook the foods?
Remember, even thorough cooking may not destroy all the bacteria in perishable food that’s been left warmer than 40 degrees for longer than two hours. If you take a chance and eat it, you may become seriously ill.
WHEN IN DOUBT – THROW IT OUT

Emergency Responses for Restaurants, Grocery Stores, and other Food Establishments

Q: Do I have to close if I lose water at my food business?
If you are without water service for more than 1 hour you must close until it is restored.

Q: What if my food business is damaged?
If your place is damaged by a fire, tornado/strong winds, sewage backup, etc., you must close until inspected and approved by the Health Department.

For questions regarding Emergency/Disaster Response, please contact Mike Rockey at Mike_Rockey@occhd.org or at (405) 425-4321. You may also view our What to do in an Emergency handout.

Signs and Handouts

• What is needed in a HAACP plan?
• Checklist for variance/HAACP approval
• Fact sheet on food service variances
• Food service establishment variance request worksheet
• Food service establishment variance request worksheet
• FDA summary of reduced oxygen packaging temperature options
• Growing sprouts at retail

For questions regarding Reduced Oxygen Packaging, please contact Gary Rutherford at Gary_Rutherford@occhd.org or (405) 419-4325.

Opening a Restaurant

• Steps in Opening a Food Establishment
• Food Establishment Construction Guide
• Plan Review Application for a Food Service Establishment

For questions regarding liquor and beer licenses and/or the ABLE Commission, please contact Mike Rockey at Mike_Rockey@occhd.org or at (405) 425-4321.

Frequently Asked Questions

Question: Who is my inspector?
Answer: Our inspectors have a given an assigned area that they cover. You can contact one of our clerks to obtain the area and the phone number for your inspector. The phone numbers are (405) 425-4347, (405) 425-4348, (405) 425-4319.

Question: Do I have to have a food license to sell food in Oklahoma County?
Answer: Yes, in a preapproved commercial kitchen that is licensed thru our agency. City license requirements vary within each municipality.

Question: Can I sell food out of my home?
Answer: You must have the proper zoning for your area and have a complete separation between living quarters and you food area. You can refer to the 257 Food Code, chapter 11; it will provide you with the detail of what is required or allowed.