Food for Thought 4.8 - KCBD NewsChannel 11 Lubbock

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Food for Thought 4.8

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For a complete overview of the Violations see below.

No Critical Violations

All Saints School

3222 103rd St.

-

Burrito Tower

3001 34th St.

-

Church on the Rock 10503 Slide -
Early Childhood Development
 Center

5502 Nashville

-
Hope Lutheran Church 5700 98th St. -
Jazz, A Louisiana Kitchen
 (Food Service)
3703 19th St.,
Suite C
-
Kid Central 3502 Slide -
Kidz Kare Inc. Too 4715 58th St. -
Red Hana (Bar) 411 University -
Ruby Tequila's North (Bar) 413 University -
Taco Bell/Pizza Hut 5111 82nd St. -
Texas Burritos 2167 50th St. -

One Critical Violation

Applebee's (Bar)

6501 4th St.

25

Furr's Cafeteria

2817 S. Loop 289

25
Mackenzie House 8609 Boston 17
Mar Y Tierra Restaurant

2722 50th St.

17
One Guy from Italy

4320 50th St.

17
Seoul Korean Cuisine 4620 50th St. 25
Heritage Oaks Nursing &
 Rehab Center
5301 University 8
IHOP 3911 S. Loop 289 12
Stripes #221 3401 98th St. 8
Kidz Kare 1901 W. Loop 289 2

Two or More Critical Violations

Cujo's Sports Bar & Grill
 (Bar)

5811 4th St.

17,25

Cujo's Sports Bar & Grill
 (Food Service)

5811 4th St.

12,25

Elmbrook Estates 5301 66th St. 8,20
Linda's Cafe 6201 W. 19th St. 12,24
Maharaja Indian Cuisine 5130 80th St. 12,25
Furr's Cafeteria 6001 Slide 3,12
Ruby Tequila's North
 (Food Service)
413 University 8,24,25
Applebee's (Food Service) 6501 4th St. 8,12,25
Josie's 2332 19th St. 1,10,25
Subway #29058 6302 Frankford 2,13,25
Josie's #1 212 N. University 7,11,21,24
Lakeside Care Center 4306 24th St. 2,8,21,24,25

 

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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