Food for Thought 6.19 - KCBD NewsChannel 11 Lubbock

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Food for Thought 6.19

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For a complete overview of the Violations see below.

No Critical Violations

Violations

 Hillcrest Country Club
(The Shack)

4011 N. Boston

 -

 Hollis House

2924 68th St.

 -

 Oakwood Methodist Preschool

 2215 58th St.

 -

 River Smith's Restaurant (Bar)

8222 University

 -

 Schlotzsky's

 3715 19th St.

 -

 Seven-Eleven

 2504 98th St.

 -

 Smoke Rings 2

 814 Main

 -

One Critical Violation

 

 Holiday Inn - Lubbock Civic Center (Bar)

801 Ave. Q

 17

 Hillcrest Country Club
(19th Hole)

4011 N. Boston

 12

 Chuckwagon

2323 Ave. K

 2

 Two or More Critical Violations

 

 

 Chicken Express

4704 4th St.

12, 25

 Hillcrest Country Club
(19th Hole)

4011 N. Boston

8, 25

 Homewood Suites

5320 W. Loop 289

10, 25

 River Smith's Restaurant (Bar)

8222 University

8, 25

 Bodyworks Fitness & Wellness

5025 50th St.

20, 24, 25

 Mi Tio's Restaurante & Cantina #2

 5028 50th St.

9, 20, 25

 Hillcrest Country Club
(Eddie's Bar)

4011 N. Boston

9, 12, 25

 Bigham's Smokehouse

 3312 82nd St.

 2, 3, 17, 20

 Dairy Queen

 5735 19th St.

 2, 11, 13, 25

 Holiday Inn - Lubbock Civic Center (Bar)

801 Ave. Q

2, 8, 12, 25

 Holiday Park

4704 4th St.

8,17,20,24,25

 Furr's Cafeteria

 6001 Slide Rd.

2,7,8,12,18,25

 Hillcrest Country Club (Kitchen)

 4011 N. Boston

 3,7,12,13,14,25

 Snacky Flea

2323 Ave. K

 2,3,7,8,11,12,24

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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