Food for Thought 2.27 High/Low Performers

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For a complete overview of the Violations see below.
No Critical Violations
Caprock Cafe (Food Service)	3405 34th St.	-
Chili Dog Cafe	5903 82nd Ste.600	-
Gator Bayou(Food Service)	5217 98th St.	-
Grace Medical Center	2412 50th St.
Grand Court	4601 71st St
Mi Tios	7412 University Ave.
One Critical Violation
CiCi's Pizza	2821 50th St	17
Ventura Place	3026 54th St.	25
Outback Steakhouse (food service)	4015 S. Loop 289	8
Two or More Critical Violations
Jack in the Box	2402 Canyon Lake Drive	20,26
Texas Cafe & Bar (food service)	512 N. MLK Blvd.	20,25
Dickey's BBQ	1601 Vanda Ave.	8,20
Fox and House English Pub and Grill (Food Service)	4718 Slide Road	8,26
Mi Tios (Food service)	6002 Slide Road	12,24
United Supermarkets (Food Service)	5204 Elgin Ave.	8,25
Rise N Shine Donuts	4730 Slide Road	8,12
River Smith's Restaurant	5018 50th St.	2,8
50 Yard Line Steakhouse (Food Service)	2706 E. Slaton Road	8,12,20
J&M Bar BQ Express	5201 Ave. Q South Deive	3,8,12,20,26

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

Food for Thought 2.27 High/Low Performers - KCBD NewsChannel 11 Lubbock