Food for Thought 9.16 - KCBD NewsChannel 11 Lubbock

9/16/10

Food for Thought 9.16

Posted:

For a complete overview of the Violations see below.

No Critical Violations
Aunt Norie's Bakery

5217 82nd St. Ste. 115

-
Bayless Elementary School

2115 58th St.

-
Bowie Elementary School
 5902 Chicago Ave. -
Cavazos Middle School 210 N. University Ave. -
Centenial Elementary School 1301 N. Utica Ave. -
Fat J's 2302 Texas Ave. -
Gonzales Snow Cones 735 E. Edwards-Slaton, TX -

Hardwick Elementary School

 1420 Chicago Ave. -
Haynes Elementary School 3802 60th St. -
Little Caesar's of Lubbock 7301 University Ave. Ste. 600 -
Mackenzie Middle School 5402 12th St. -
Maedgen Elementary School 4401 Nashville Ave. -
Matthews 417 N Akron Ave. -
Mom & Pop's BBQ Shack 1337 65th Drive Apt. 14  -
Murfee Elementary School 6901 Nashville Drive -
New Directions Early Center 417 N. Akron Ave.  -
Rush Elementary School 4702 15th St.  -
Smithlawn Maternity Home 711 76th St.  -
Starbuck's Coffee 5014 Milwaukee Ave.  -
Tubbs Elementary School 3311 Bates Ave.  -
Wright Elementary School 1302 Adrian Ave.  -

One Critical Violation

Burger King

1801 Marsha Sharp Freeway

26 

J & M BBQ

3605 34th St.

 25

Lubbock Cooper West Elementary School

10101 Fulton Ave.

 25
Frenship Crestview Elementary School 6020 81st St.  13
Oakridge Elementary School 6814 68th St. 13

Two or More Critical Violations

  
 Wienerschnitzel 1202 50th St. 20,25
Honey Child LLC Cafeteria 2319 N. University Ave. 10,12
Arby's 2422 19th St. 2,8,20,22,25

 

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 Hand washing

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