Food for Thought 12.5 - KCBD NewsChannel 11 Lubbock

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Food for Thought 12.5

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    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
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