Food for Thought 7.24 - KCBD NewsChannel 11 Lubbock

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Food for Thought 7.24

 

 

For a complete overview of the Violations see below.

No Critical Violations

Violations

Ace Sushi @ United

401 Slide Rd.

-

KFC

6411 19th St.

-

One Critical Violation

Dollar General

5715 19th St.

24

Bahama Buck's

5009 50th St.

8

Covenant Childcare

2210 Joliet

8

Brown Snack Bar

3610 N. Loop 289

3

Two or More Critical Violations

Nirvana

5130 80th St.

8, 13

Samburgers

4447 34th St.

2, 13

Picante's

3814 34th St.

1, 2

Spanky's II

5405 Slide Rd.

2, 15, 20

Souper Salad

6703 Slide Rd.

2, 3, 20

Texas Land & Cattle

7202 Indiana

5, 12, 13, 20, 25

Moose Magoo's

8209 University

1, 2, 8, 10, 13, 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
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