Food for Thought 6.18 - KCBD NewsChannel 11 Lubbock

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Food for Thought 6.18

Posted:

For a complete overview of the Violations see below.

No Critical Violations

Arby's

5052 Frankford

-

Denny's

607 Ave. Q

-

El Guero Ice Cream #1

903 36th St.

-

Hollis House

2924 68th St.

-

J Bar J Ice Cream #1

7803 Ave. X, Ste. A

-

J Bar J Ice Cream #2

7803 Ave. X, Ste. A

-

Joyland Amusement Park
(Dippin' Dots)

302 I-27

-

Joyland Amusement Park
(Jimmy's Place)

302 I-27

-

La Michoacana

1915 19th St.

-

Lone Star Oyster Bar (Bar 2)

3040 34th St.

-

Mrs. Camp's Bakery

4005 34th St.

-

Run-N-Tell

114 N. CR 1600

-

Valero Corner Store #1453 

5113 82nd St.

-

One Critical Violation

Joyland Amusement Park
(Thelma's)

302 I-27

25

Kentucky Fried Chicken

7902 University

25

Lone Star Oyster Bar (Bar 1)

3040 34th St.

21

US Concessions
(Lubbock Water Rampage)

6602 Marsha Sharp Fwy.

8

Joyland Amusement Park
(Main Concession)

302 I-27

3

Seven-Eleven

2504 98th St.

2

Two or More Critical Violations

Little Panda #5

7412 University

8, 25

Vintage Corner Market

12002 Trafalgar Ave.

12, 26

Klemke's BBQ Joint @ Chisum's

2611 E. Slaton

7, 11

Chuck E. Cheese

5612 W. Loop 289

13, 20, 22

Lubbock Hampton Inn

4003 S. Loop 289

2, 24, 25

Lone Star Oyster Bar
(Food Service)

 3040 34th St.

2, 20, 22, 24

Schlotzsky's

3715 19th St.

2, 9, 13, 20

Hong Kong

 4845 50th St.

 2,3,12,13,18,21,25

Demerits 5 Points

 Food (Potentially Hazardous) Temperature Requirements Violations Require Immediate Corrective Action

1

 Proper Cooling for Cooked/Prepared Food

2

 Cold Hold (41 Degrees Fahrenheit/45 Degrees Fahrenheit)

3

Hot Hold (140 Degrees Fahrenheit)

4

 Proper Cooking Temperature per PHF

5

 Rapid Reheating Temperature (165 Degrees Fahrenheit in Two Hours)


Demerits 4 Points

 Personnel/Food Handling/Source Requirements Violations Require Immediate Corrective Action to Be Taken

6

 Personnel with Infections Restricted/Excluded

7

 Proper/Adequate Handwashing

8

 Good Hygienic Practice (Eating/Drinking/Smoking/Other)

9

 Approved Source/Labeling

10

 Sound Condition

11

 Proper Handling of Ready-to-Eat Foods (sanitized hands, gloves, utensils)

12

 Cross Contamination of Raw/Cooked Foods/Other Areas

13

 Approved Systems(HACCP Plans/time as Public health Control)

14

 Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure

Demerits 3 Points

 Facility and Equipment Requirements Violations Require Immediate Corrective Action, Not to Exceed 10 Days

15

 Equipment Adequate to Maintain Product Temperature

16

Handwash Facilities Adequate and Accessible

17

 Handwash Facilities With Soap and Towels

18

 No Evidence of Insect Contamination

19

 No Evidence of Rodents/Other Animals

20

 Toxic Items Properly Labeled/Stored/Used

21

 Manual Warewashing and Sanitizing at ( ) ppm/temperature

22

 Mechanical Warewashing and Sanitizing at ( ) ppm/temperature

23

 Approved Sewage/Wastewater Disposal System. Proper Disposal

24

 Thermometers Provided/Accurate/Properly Calibrated (2 Degrees Fahrenheit)

25

 Food Contact Surfaces of Equipment and Utensils Clean/Sanitized/Good Repair

26

 Posting of Consumer Advisories (Heimlich chart/Raw Shellfish Warning/Buffet Plate)

27

 Food Establishment Permit