Food for Thought 3.18 - KCBD NewsChannel 11 Lubbock

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Food for Thought 3.18

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For a complete overview of the Violations see below.

No Critical Violations

Bingo Express

3601 N. Loop 289

-

Bingo Express II

3601 N. Loop 289

-

Candy Wrapper 6002 Slide -
Cigarettes Plus 102

6309 19th St.

-
Fat Tony's Delicatessen

1101 Main

-
Gordon Automotive Reminice 1808 Clovis Rd. -
Lil Precious Steps Early
 Learning Center
420 N. MLK -
Mrs. Field's Cookies 6002 Slide -
Original Great American
 Cookie Co.
6002 Slide -
Pretzel Maker 6002 Slide -
Texas Tech Early Parkway/
 Cherry Point
515 N. Zenith -
Tom & Bingo BBQ 3006 34th St. -
United Supermarket (Deli) 2630 Parkway -
Wienerschnitzel  7102 Quaker -
Wing Stop 6807 Slide -

One Critical Violation

Beef O'Brady's (Bar)

5510 4th St.,
Suite 280

25

Burger America

6002 Slide

25
A New World Daycare 1912 19th St. 24
Pepe's Taco

1808 Clovis Rd.

24
Vanda Early Learning Center

1301 Vanda

25
Golden Field Buffet 7307 University 8
Mi Taco Village 220 Regis Ave. 11
Hawaiian Shaved Ice #1 3401 I-27 3
Texas Quick Mart 6002 Slide 3

Two or More Critical Violations

Hawaiian Shaved Ice #2

3401 I-27

14,20

Beef O'Brady's (Food Service)

5510 4th St.,
Suite 280

24,26

Wiley's BBQ 1805 Parkway 8,12
Tech Cafe 1524 50th St. 8,12,25
Hayashi Japanese Restaurant 4220 82nd St. 8,10,12,20
George's 6914 82nd St.,
Suite A
2,10,13,21,24

 

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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