Food for Thought 4.30 - KCBD NewsChannel 11 Lubbock

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Food for Thought 4.30

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For a complete overview of the Violations see below.

No Critical Violations

Hawaiian Shaved Ice #1

3401 I-27

-

Ralph's Corndogs

16510 CR 2330

-

Sanchez Bakery

1608 N. Main
Clovis, NM

-

One Critical Violation

McGilligutty's Sports Grill & Pub (Bar)

9806 Quaker

25

Panaderia 3 Hermanos

2323 Ave. K

7

Two or More Critical Violations

Chili's (Food Service)

5805 Slide

21, 25

Ruby Tequila's - North (Bar)

413 University

14, 25

Buns Over Texas

3402 73rd St.

2, 25

Wedgewood South

9812 Vinton

9, 13

McAlister's Deli

2415 19th St.

2, 8

Hawaiian Shaved Ice #2

3401 I-27

8, 17, 20

McGilligutty's Sports Grill & Pub
(Food Service)

9806 Quaker

8, 24, 25

Subway

6302 Frankford

2, 13, 25

Ruby Tequila's - North
(Food Service)

413 University

 8, 24, 25, 26

Heavenly Flea

2323 Ave. K

2, 8, 12, 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