Food for Thought 5.15 - KCBD NewsChannel 11 Lubbock

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Food for Thought 5.15

 

 

 

For a complete overview of the Violations see below.

No Critical Violations

Violations

Rise N Shine

6302 Frankford

-

Taco Villa

7110 Quaker

-

One Critical Violation

Aroma's Coffeehouse

5109 82nd St.

20

Joe's Crab Shack

5802 W. Loop 289

17

Wal-Mart-Deli

702 W. Loop 289

24

Chick fil A

6820 Slide

8

Home Plate Diner

3515 50th St.

12

Wal-Mart-Bakery

702 W. Loop 289

9

Carino's

6821 Slide Rd.

2

Two or More Critical Violations

Rudy's Country Store

4930 S. Loop 289

15, 25

Speedy's

4719 58th St.

23, 26

Chinese Kitchen

5308 Slide Rd.

8, 25

Shrimp Galley

5109 82nd St.

8, 20

Taco Villa

5139 80th St.

13, 17

Wal-Mart-Grocery

702 W. Loop 289

10, 24

Wal-Mart-Meat & Fish

702 W. Loop 289

9, 16

Home Plate Diner

7615 University

10, 12

Gilberts Bar & Grill

5601 Aberdeen

1, 7

Jumbo Joe's

3218 34th St.

2, 10

Mamarita's

6602 Slide

1, 13

66th Street Cafe'

2323 66th St.

3, 5

Burger King

7006 University

8, 12, 25

Sarah Belle's Tea Room

8004 Indiana

8, 13, 20

Burger King

4202 82nd St.

2, 7, 12

Dairy Queen

6925 University

2, 8, 12

Kentucky Fried Chicken

7902 University

2, 3, 13

Buns Over Texas

3402 73rd St.

2, 13, 20, 25

New York Bakery

7239 Quaker

2, 8, 20, 25

Whataburger

7201 Quaker

8, 11, 16, 20, 25

Cattlebaron

8201 Quaker

2, 12, 13, 17, 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