Food for Thought 11.28 - KCBD NewsChannel 11 Lubbock

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Food for Thought 11.28

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For a complete overview of the Violations see below.

No Critical Violations

Violations

Bolton Oil Co

8002 Slide

-

Drug Emporium

5109 82nd St

-

Frenchman's Inn

4409 19th St

-

Lela's Fina Foods To Go

4411 19th St

-

Papa John's/Pizza Venture

5206 82nd St

-

United-Bakery

2701 82nd St

-

Heaven Sent Daycare

8213 FM 40 CR 66

-

Reddi Mart Food #2

6423 E. FM 40

-

Roosevelt High School

RT 1 Box 402

-

United-Meat/Fish

2701 82nd St

-

One Critical Violation

Apple's Pizza Deli

6423 E. FM 40

2

Roosevelt Elementary School

RT 1 Box 402

3

Camille's Sidewalk Cafe

6002 Slide

20

Domino's Pizza #135

5815 82nd St

24

Friend's Store #115

5616 Slide

25

Kentucky Fried Chicken

6411 W. 19th St

24

VeraFaz

1902 18th St

24

Bigham's BBQ

4302 19th St

10

Linda's Cafe

6201 W. 19th St

13

Skate Ranch

4701 W. Loop 289

13

United-Grocery

2701 82nd St

8

United-Produce

2701 82nd St

8

WalGreen Inc.

5204 4th St

10

Chinese Kitchen

3715 19th St

3

Subway

4009 19th St

3

Two or More Critical Violations

Skillet's

6622 I-27

2,8

Speedy's

4719 58th St

16,20,23,24

Rosa's Cantina

4407 4th St

11,13,18

Don Pablo's

4626 50th St

14,16,22,25

United-Deli

2701 82nd St

2,3,12

Powell BBQ

7729 W. 19th St

3,13,17,25

Kountry Konvenience Ctr.

4505 E. 4th St

16,21,24

Acuff Steak House

269 A. RT 1 FM 40E

13,16,17,25

 

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
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