Food for Thought 8.14 - KCBD NewsChannel 11 Lubbock

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Food for Thought 8.14

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For a complete overview of the Violations see below.

No Critical Violations

Violations

 Daiquiri Lounge
(ANX Sports Lounge)

2202 Buddy Holly

-

 Four Corners Mart

8624 W. 19th St.

-

 Moose Magoo's (Bar)

8217 University

-

 Nuthin Butt Smokes

2267 34th St.

-

 Shelby & Friends

2423 87th St.

-

One Critical Violation
 Bender Terrace

4510 27th St.

25

 Daiquiri Lounge
(Beer Garden)

2202 Buddy Holly

25

 Daiquiri Lounge  (Champagne Room)

2202 Buddy Holly

25

 Dollar General

10404 Slide

20

 Tequila Jungle

 1718 Ave. E

16, 25

 Koko Club

 5201 Ave. Q South Drive

 12

 Glazed Honey Ham

 3424 82nd St.

 2

Two or More Critical Violations
 Aunt Norie's Bakery

5217 82nd St.

22, 25

 Daiquiri Lounge (Bar)

2202 Buddy Holly

16, 25

 Orlando's (Bar)

2402 Ave. Q

21, 25

 Tejano's Club 97

5401 Ave. Q

17, 25

 Cactus Courtyard

1801 Buddy Holly

12, 16

 Kentucky Fried Chicken

1208 50th St.

2, 25

 Heavenly

2323 Ave. K

2, 11

 Taqueria y Torilleria El Diamante

313 N. Detroit

8, 24, 25

 A&W/Long John Silver's

1105 50th St.

2, 13, 25

 Club Luxor

2211 4th St.

2, 14, 25

 IHOP

1627 University

2, 8, 25

 Orlando's (Food Service)

2402 Ave. Q

2, 8, 25

 Tommy's Drive In

117 University

2,7,8,25

 Moose Magoo's
 (Food Service)

 8217 University

 3, 8, 13, 22, 25

 Taco Bueno

 5727 82nd St.

  8,13,17,18,24,25

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 (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