Food for Thought 8.28 - KCBD NewsChannel 11 Lubbock

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Food for Thought 8.28

 

 

For a complete overview of the Violations see below.

No Critical Violations

Violations

Bayless Elementary

2115 58th St.

-

Buckhorn Saloon

5001 Ave. Q South

-

Diamond Shamrock #1456

6425 W.19th St.

-

Haynes Elementary

3802 60th St.

-

Kentucky Fried Chicken

6411 W. 19th St.

-

Ripley Do Da's

5811 69th St.

-

Sam's (Bakery)

4304 W. Loop 289

-

Smithlawn Maternity Home

513 76th St.

One Critical Violation

Sam's (Retail Store)

4304 W. Loop 289

17

Bakery Creations

3414 82nd St.

12

Sam's (Meat & Fish)

4304 W. Loop 289

8

Smoothie King

4210 82nd St.

12

Sam's (Snackbar)

4304 W. Loop 289

2

Two or More Critical Violations

McDonald's

1910 50th St.

24, 25

Rosa's Cafe

5103 82nd St.

15, 20

7-11 #47

6101 W. 19th St.

25, 27

Subway

6301 W. 19th St.

24, 25

Fazoli's

1902 W. Loop 289

13, 24

Shelley & Friends

62423 87th St.

13, 20

Taco Villa

4516 50th St.

11, 25

Arby's

5052 Frankford Avenue

3, 17

7-11

3802 36th St.

13, 17, 24

Sonic Drive In

6419 W. 19th St.

13, 24, 25

Town & Country

7753 W. 19th St.

10, 20, 25

Arby's

3215 50th St.

 3, 7, 13
Kentucky Fried Chicken

7902 University

 3, 12, 13

Hi D Ho

5710 58th St.

2, 13, 15, 20

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