Food for Thought 10.14 - KCBD NewsChannel 11 Lubbock

10/14

Food for Thought 10.14

Posted:

For a complete overview of the Violations see below.

No Critical Violations

Cast Iron Grill

1711 Ave. K 

-

Daylight Donut Kitchen

285934th St.

-

Jason's Deli

4001 S. Loop 289

-
Early Childhood Development

5502 Nashville Ave.

-
Fortune Cookie Restaurant 7006 University Ave. -
Furr's Cafeteria 2817 S. Loop 289 -
Lubbock Cooper North Elementary School 3202 108th St. -
Sugarbakers 4601 S. Loop 289  
Sweet Street Cupckaes 4525 50th St.  
Walgreens #4822 4847 Slide Road  

One Critical Violation

 Dairy Queen

7813 Slide Road 

25 

Asian Food Market 

3501 50th St.  9

Maharaja Indian Cuisine

5130 80th St. 12

Two or More Critical Violations

 
Cracker Barrel Old Country 5018 Milwaukee Ave.   21,25
Rosa's Cafe & Tortilla  5020 Milwaukee Ave. 21,25
A Cup of Yo 6076 Marsha Sharp Freeway   8,25
Funky Door Bistro & Wine Room 6015 82nd St.   12,21
Lubbock Women's Club 2020 Broadway Ave.   10,21
Meadowbrook Golf Course 103 Municipal Drive   13,25
Rib Crib 8211 Slide Road   10,25,
Sam's Club (meat) 4304 W. Loop 289   8,25
Dimba's 421 Frankford Ave.   2,25,
Picantes 3814 34th St.   2,25
Amigo's Restaurant 5001 34th St.   3,11
Church's Fried Chicken 4401 34th St.   8,17,25
Wiley's BBQ 1805 Parkway Drive   12,24,25
Cheddar's Casual Cafe (Food Service) 4009 S. Loop 289  8, 11,12,21
Chinese Kitchen 5302 Slide Road   1,2,3,21
Lujan's (food service) 10101 Slide Road   1,2,3,8,12,25

 

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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