Food for Thought 4.29 - KCBD NewsChannel 11 Lubbock

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Food for Thought 4.29

Posted:
LUBBOCK, TX (KCBD) -

For a complete overview of the Violations see below.

No Critical Violations
Cavazos Athletic Complex

Marsha Sharp Fwy &
Milwaukee

-
Faith Al-Anon Concession

2819 Clovis Rd.

-
Lubbock Cooper Little League

FM1585 & Milwaukee

 -
Lubbock Youth Sports Complex

125th & Milwaukee

 -
Manara Cafe 3806 50th St.,
Suite 226		 -
United Supermarket (Deli) 2703 82nd St. -
United Supermarket (Grocery) 2703 82nd St. -
United Supermarket (Produce) 2703 82nd St. -

One Critical Violation
The Lantern Tavern (Bar)

3502 Slide, Suite A27

25

The Lantern Tavern
 (Food Service)

3502 Slide, Suite A27

 25
Raising Higher Learning Center 3628 50th St. 20
United Supermarket (Bakery)

2703 82nd St.

 21
MLK Burger

107 Beech Ave.

 12
United Supermarket (Meat) 2703 82nd St. 12

Two or More Critical Violations
Fuzzy's Taco Shop

2102 Broadway

24,25
Burger King

2002 50th St.

8,25
City Grill 4609 Ave. A 8,20
El Burrito Mariachi 4250 Ave. A 11,12
Kaleidoscoops Ice Crem & More 2902 50th St. 22,24,25
Sonic Drive In 6419 W. 19th St. 8,25,26
Taqueria y Restaurante
 El Zarape		 1519 34th St.,
Suite B		 13,17,25
Overton Hotel & Conference
 Center		 2322 Mac Davis Ln. 8,10,25
Stripes #206 202 50th St. 3,8,25
Ranch House Restaurant 1520 Buddy Holly Ave. 8,11,13,25
Spanky's 811 University 2,11,20,25

 

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