Food for Thought 8.5 - KCBD NewsChannel 11 Lubbock

8/5/10

Food for Thought 8.5

Posted:

For a complete overview of the Violations see below.

No Critical Violations
Abuelo's (Bar)

4401 82nd St.

-
August Foods 4820 Ave Q.

-
Jason's Deli 4001 S. Loop 289 -
Lubbock Country Club 3400 Mesa Road  
Neighborhood Academy Inc. 10101 Slide Road,
Ste. 700		 -
Mini's Productos Helados
 (Mobile Cart)		 1518 31st St. -
Tequila Jungle 1718 Ave. E. -

One Critical Violation

Abuelo's (Food Service)

4401 82nd St.

25

Hillcrest Country Club (Kitchen)

4011 N. Boston

25

Texas Burritos

2167 50th St.

17
Gilbert's Bar & Grill
 (Food Service)		 2608 Salem 8
Manila Cafe'-Filipino Cuisine 4917 34th St. 12

Two or More Critical Violations

  
Fazoli's 1902 W. Loop 289 24,25
Raider Ranch (Bistro) 6806 43rd St. 12,25
Raider Ranch (Assisted Living) 6806 43rd St. 13,20,25
Melt (Food Service) 1711 Texas Ave. 13,17,21,25

 

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