Food for Thought 5.8 - KCBD NewsChannel 11 Lubbock

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Food for Thought 5.8

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For a complete overview of the Violations see below.

No Critical Violations

Violations

 Blanquita's

2314 Fir Ave.

 -

 Heaven's

1106 E. 50th St.

 -

 House of Hookah

1618 Buddy Holly Ave.

 -

 Joel's Restaurant and Bar (Bar)

 1901 W. Loop 289

 -

One Critical Violation

 

 Lubbock Fairfield Inn

4007 S. Loop 289

26

 Quizno's Subs

7301 Unviersity,
Suite 100

25

 Vaqueros (Bar)

1706 E. 4th St.

16

 R.J.'s Cafe & Catering

 1620 Ave. Q

9

 Two or More Critical Violations

    
 Bingo Express

3601 N. Loop 289

2, 10, 25

 Joel's Restaurant and Bar (Restaurant)

1901 W. Loop 289

17, 18, 23, 25

 Wienerschnitzel

7615 University

3, 10, 20, 25

 Big E's

1802 Buddy Holly Ave.

 2,3,7,8,11,12,
16,17,22,24,25

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