Food for Thought 12.5 - KCBD NewsChannel 11 Lubbock

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Food for Thought 12.5

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  • NewsChannel 11 will share our views on specific topics that impact the South Plains community during regular segments on Consider This.
    NewsChannel 11 will share our views on specific topics that impact the South Plains community during regular segments on Consider This.

  • So you've seen the ads on TV promoting some fantastic new product but it just sounds too good to be true. We put the products to the test and answer the question right here on NewsChannel 11's 'Does It Work?'
    So you've seen the ads on TV promoting some fantastic new product but it just sounds too good to be true. We put the products to the test and answer the question right here on NewsChannel 11's 'Does It Work?'

  • Find the latest health scores for local resuarants. Click here to visit our Food For Thought section.
    Find the latest health scores for local resuarants. Click here to visit our Food For Thought section.
 
 
 
 
 

For a complete overview of the Violations see below.

No Critical Violations

Violations

Burger Boy

1902 34th

-

Monterey High School

3211 47th

-

Jumbo Joe's

1520 Ave. Q

-

Candy Wrapper

6602 Slide

-

Our School Imagination Nation

5838 22nd

-

One Critical Violation

Arby's

5052 Frankford

26

Carl's Jr.

5601 Slide

8

Villa Pizza

6002 Slide

1

Chick-Fil-A

6002 Slide

1

Two or More Critical Violations

Jimenez Bakery

601 University

8, 17

Elmbrook Estates

5301 66th St.

10, 13

Boss Office

518 E. 34th St.

19, 24, 27

Ronnie's

5206 82nd St.

12, 22, 25

River Smith Catfish

406 Ave. Q

8, 10, 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