Food for Thought 6.5 - KCBD NewsChannel 11 Lubbock

get more>> Web Enhanced 6/5/03

Food for Thought 6.5

 

 

For a complete overview of the Violations see below.

No Critical Violations

Violations

First Christian Church

2323 Broadway

-

Klusoz

1802 Buddy Holly

-

Lowe's Marketplace-Meat

5725 19th St.

-

Smokey River Restaurant & Bar

1711 Texas

-

Tom & Bingo's BBQ

3006 34th St.

-

Tom's Daiquiri

1808 Buddy Holly

-

Whiskey River

1720 Buddy Holly

-

One Critical Violation

Sportsmans Club

803 N. Ave. Q

17

Lowe's Marketplace-Deli/Bakery

5725 19th St.

3

Two or More Critical Violations

Double Dave's Pizzawork

405 Slide Rd.

24, 25

Lowe's Marketplace-Grocery

5725 19th St.

16, 25

Library

1701 Texas

8, 13

Lubbock Hospitality

4701 Slide

13, 20, 25

Big E's

1711 Texas

7, 8, 11

Logan's Roadhouse

6213 Slide

7, 20, 22, 25

Town & Country

1611 19th St.

3, 17, 19, 20, 24

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

  • get more>> Web Enhanced 6/5/03Food for Thought 6.5

  • 6/5/03

    It's a meaty edition of Food for Thought, and whether you like it sliced or chopped, grilled or smoked, we've got just the beef for you. Let's take a taste in this week's edition of NewsChannel 11's Food for Thought.

  • get more>> Web Enhanced

    Curious about just what a critical violation is? Find out the rules that Lubbock restaurants have to follow to make the grade.