Food for Thought 4.17 - KCBD NewsChannel 11 Lubbock

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Food for Thought 4.17

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For a complete overview of the Violations see below.

No Critical Violations

Violations

 Belle's Kitchen

2013 N. Ash 

 -

 Christakis Burgers

1111 34th St.

 -

 Dippin Dots

 6002 Slide

 -

 Elmwood House

 3707 Elmwood

 -

 J Bar J Ice Cream (MFU)

7803 Ave. X,
Suite A

 -

 J Bar J Ice Cream 2 (MFU)

7803 Ave. X,
Suite A

 -

 Phoenix House

 3319 35th St.

 -

One Critical Violation

 

 Applebee's (Bar)

6501 4th St.

 25

 C.C.'s Bar & Grill

1605 50th St.

 25

 Eddie's Barbeque

 1324 E. 50th St.

 21

 El Guero Ice Cream

520 E. 35th St.

 22

 McDonald's

6511 82nd St.

 25

 Mesquite's (Food Service)

 2419 Broadway

 21

 Seven-Eleven

5746 82nd St.

 20

 Mesquite's (Bar)

2419 Broadway

 12

 Two or More Critical Violations

   
 Southhaven Ashton

4611 66th St.

10, 25

 Donut Depot

3612 34th St.

2, 22

 Midwest Little League

2601 Frankford

 3, 8

 Meadowbrook Golf Course

103 Municipal Dr.

3, 20, 24, 25

 Southhaven

4613 66th St.

7, 8, 24, 25

 Texas Quick Mart

 6002 Slide

 20,22,23,24,25

 Grand Court

 4601 71st St.

2, 3, 21, 25

 Market Street (deli, hot foods,
    pizza & sandwiches)

 4205 98th St.

 2, 8, 12, 25

 Cracker Barrel Old Country

5018 Milwaukee

 2, 8, 20, 24, 25

 Rise N Shine Donuts

 5604 Slide Rd.,
Suite 900

 7,8,12,14,17,27
 O'Hana Japanese Steak House

 5217 82nd St.

 1,2,13,17,20,25
 Elmbrook Estates

 5301 66th St.

 2,7,8,9,10,
17,21,22,25

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 (135 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
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