Food for Thought 2.20 - KCBD NewsChannel 11 Lubbock

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Food for Thought 2.20

 

 

 

For a complete overview of the Violations see below.

No Critical Violations

Violations

Dairy Queen

2311 Ave.Q

-

Kentucky Fried Chicken

1208 50th St.

-

Nothin Butt Smokes

3002 34th St.

-

The Rink

8002 Oakridge

-

One Critical Violation

Birdies Grill/Shadow Hills Golf Course

6002 3rd.

16

Grace House

6514 4th St.

25

Grace House West

6508 4th St.

25

Learning Zone

2701 Bates

25

Maggie Trejo Supercenter

3200 Amherst

25

Quizno's Classic Subs

5705 4th St.

25

Rise N Shine

6302 Frankford

20

Taco Bell

5713 4th St.

25

Tubbs Elementary School

3311 Bates

25

Papa John's

5206 82nd St.

10

Two or More Critical Violations

Grace House of Lubbock

6502 4th St.

24, 25

Pinocchios Pizza

5402 4th St.

24, 25

Raider Mart

302 19th St.

n/a

7-11

3402 University

24, 25

Alex's Drive In

2802 Ave. Q

11, 17

Atria Cottage Home of Lubbock

110 Frankford

13, 25

Comfort Suites

5113 S. Loop 289

13, 16

Mak's Coffiee Co.

4818 50th St.

8, 20

Haynes Meat Market

8116 W. 19th St.

9, 13

Taqueria Jalisco

2211 Ave. Q.

2, 24

Domino's Pizza

5407 4th St.

13, 25

Bubba's

6628 W. 66th St.

11, 12, 26

Golden Corral

5117 S. Loop 289

2, 13, 24

El Molino

2918 Colgate Ave.

16, 20, 21, 25

Grand Court

4601 71st St.

10, 13, 24

Uncle Chien

3004 34th St.

1, 3, 21, 24

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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