Food for Thought Report 5.12

For a complete overview of the Violations see below.
No Critical Violations
Carillon (Bistro)	1717 Norfolk Ave	-
Carillon (Hobnob Diner)	1717 Norfolk Ave	-
Carillon (Skylight)	1717 Norfolk Ave	-
Carillon (Starlight)	1717 Norfolk Ave
The Country Store	2415 34th St.
Days Inn-University	2401 4th St.
Fuddruckers	5501 Slide Rd.
Holiday Inn Lubbock Plaza	3201 S. Loop 289
J Bar J Ice Cream (Mobile Unit 1)	7803 Ave X Ste. A
J Bar J Ice Cream (Mobile Unit 2)	7803 Ave X Ste. A
La Quinta Inn & Suites - North	5006 Auburn Dr.
Lubbock Hampton Inn	4003 S. Loop 289
Raider Ranch (Coffee Shop)	6806 43rd St.
The Ranch at Dove Tree Beginnings	3813 24th St.
Sea Horse	3314 35th St.
Stella's Deli & Restraunt	4646 50th St.
Stone Gate Golf Course, LLC.	11010 Indiana Ave

One Critical Violation
Baymont Inn & Suites	3901 19th St.	20
Motor Inns of America	4925 Marsha Sharp Freeway	24
Raider Ranch (Bistro)	6806 43rd St.	21
50th St. Caboose	5025 50th	8
Yamagata Japanese Steakhouse	5905 82nd St. Ste. 104	12
Two or More Critical Violations
Domino's Pizza	1617 University	20,24
Recovery Room	3901 19th St.	17,25
Sweet Tooth Donuts	1726 Parkway Dr.	20,25
Logan's Roadhouse	6251 Slide Rd.	8,25
Raider Ranch (Assisted Living)	6806 43rd Street	17,21,25
Wendy's	401 Frankford	8,21,24
Nick's Sports Grill & Lounge	9806 Quaker	8,25,12
China Star	1919 50th St.	13,20,21,25
O'Hana Japanese Steakhouse	5217 82nd St.	12,8,2,20
Lucky Mart #1	1550 34th St.	2,7,8,10,12,14,17,20,25,22

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 5.12 - KCBD NewsChannel 11 Lubbock