Food for Thought 9.30 - KCBD NewsChannel 11 Lubbock

9/30/10

Food for Thought 9.30

Posted:

For a complete overview of the Violations see below.

No Critical Violations

Auntie Anne's Pretzel (Kiosk)

6002 Slide Road

-

Coronado High School (cafeteria)

3307 Vicksburg Ave.

-

Cornado High School (Catering)

3307 Vicksburg Ave.

-
Cornado High School (Java City)

3307 Vicksburg Ave.

-
Lubbock Christian University 5601 W. 19th St. -
Lubbock High School 2004 19th St. -
Tropical Icy 1701 E. Broadway Ave. -

One Critical Violation

Auntie Anne's Pretzel

6002 Slide Road

20

E-Z Mart

5702 4th St.

25

Home Plate Dinner

5812 34th St.

25

Koffee Cup at LCU 5601 19th St. 13
Wolffarth Elementary School 3202 Erskine Ave. 8
Buns Over Texas 3402 73rd St. 2
Take 10 5601 W. 19th St. 3

Two or More Critical Violations

 
Berl Huffman 3302 Kent St. 3,7
Jimmy John's 5510 4th St. 7,12,20
Five Guys Burgers and Fries 4410 19th St. Ste. 100 7,11,20
Arby's 5711 19th St.  3,12,25

 

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

 

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