Food for Thought 5.28 - KCBD NewsChannel 11 Lubbock

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Food for Thought 5.28

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For a complete overview of the Violations see below.

No Critical Violations

Arbor Inn & Suites

5310 Englewood

-

Berl Huffman Complex-North

3302 Kent

-

Hampton Inn & Suites

5614 Englewood

-

Lakeridge Country Club (Bar)

8802 Vicksburg

-

Lubbock Elk's Lodge #1348
(Food Service)

3409 Milwaukee

-

Residence Inn by Marriott

 2551 S. Loop 289

-

Sun N Fun Swim Club - YWCA

6204 Elgin

-

One Critical Violation

Lakeridge Country Club
(Food Service)

8802 Vicksburg

25

River Smith's Catering
(Mobile Food Unit #2)

406 Ave. Q

24

Homewood Suites

5320 W. Loop 289

10

Lubbock Health Care Center

4120 22nd Pl.

8

 Lakeridge Country Club
(Snack Bar)

 8802 Vicksburg

2

Two or More Critical Violations

Lubbock Elk's Lodge #1348 (Bar)

3409 Milwaukee

20, 24

Jumbo Joe's #2

3218 34th St.

2, 8, 21

Pete's Drive In #3

4156 34th St.

3, 14, 20

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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