Food for Thought 3.25 - KCBD NewsChannel 11 Lubbock

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Food for Thought 3.25

For a complete overview of the Violations see below.

No Critical Violations

On the Border (Bar)

6709 Side

-

Sonic Drive In

4401 4th St.

-

Westminster Preschool 3321 33rd St. -
Bangkok Thai

4624 34th St.

-

One Critical Violation

Belly's Cafe

1406 Ave. Q

25

Cattle Baron Restaurant (Bar)

8201 Quaker

25
Little Caesars 2312 19th St.,
Suite 200
17
Pinocchio's Pizza

5404 4th St.

25
Stripes #149

5801 19th St.

17
Tastee Burger 2434 N. Clovis Rd. 25
Dairy Queen 5735 19th St. 12

Two or More Critical Violations

Cattle Baron Restaurant
 (Food Service)

8201 Quaker

8,12

Wienerschnitzel

301 University

11,20,25

On the Border
 (Food Service)
6709 Slide 8,12,25
Durango's Restaurant 5004 Frankford,
Suite 100
2,21,24,25

 

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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