Food for Thought 5.6 - KCBD NewsChannel 11 Lubbock

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Food for Thought 5.6

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For a complete overview of the Violations see below.

No Critical Violations

Birdie's Grill (Shadow Hills Golf)

6002 3rd St.

-

Embassy Suites Lubbock (Bar)

5215 S. Loop 289

-

Fat J's (Mobile)

1924 E. 1st St.

-
Gonzales Snow Cones

735 E. Edward-Slaton

-
Lubbock Courtyard 4011 S. Loop 289 -
Lubbock Hampton Inn 4003 S. Loop 289 -
Pizza Hut/Taco Bell 2001 50th St. -
Queso's 2102 19th St. -
Sweet Things 3301 35th St. -
Taco Villa #96 7110 Quaker -
Yamagata Japanese Steakhouse 5905 82nd St.,
Suite 104
-

One Critical Violation

Cafe J

2605 19th St.

24

China Town

5217 82nd St.

25
Embassy Suites Lubbock
 (Food Service)
5215 S. Loop 289 25
Pit Stop Club

707 N. I-27

17
Salvation Army Kitchen

1614 Ave. J

21
Subway #1544 5816 4th St. 25
Taco Villa #34 8212 Indiana 25
Oriental Market 4220 50th St. 9
Bless Your Heart 3701 19th St. 2

Two or More Critical Violations

Lone Star Oyster Bar (Bar)

5116 58th St.,
Suite C

8,25

Orlando's (Food Service)

2402 Ave. Q

10,25

Subway #16084 5717 Slide 2,25
Sue's Stonegate Cafe 10010 S., Indiana 12,13
Skooner's Grill & Bar
 (Food Service)
1617 University 17,20,21
Tommy's Burgers #2 3303 Idalou Rd. 13,17,25
Trinity Church 7002 Canton 11,19,25
Great Wall 1625 University 8,20,24,25
Ginger Express 5510 4th St.,
Suite 250
3,8,14,17
Lone Star Oyster Bar
 (Food Service)
5116 58th St.,
Suite C
8,12,13,20,21
George's Downtown 1520 Ave. Q 2,8,10,17,20,21

 

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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