Food for Thought 6.2 - KCBD NewsChannel 11 Lubbock

Food for Thought 6.2

Posted: Updated:

For a complete overview of the Violations see below.

No Critical Violations
Adventures USA

3305 116th St.

-
Aramark/University Medical Center

602 Indiana Ave.

-
El Burrito Mariachi

4250 Ave. A

-
Estrella's mexican Restaurant

1905 50th St.

-
Gonzales Snow Cones

735 E. Edwards-Slaton, Tx

-
The Grocery Bin

4901 Memphis Ave.

-
Hampton Inn & Suites

5614 Englewood Ave.

-
Hillcrest Country Club (concession)

4011 N. Boston Ave.

-
Hillcrest Country Club (Eddie's Bar)

4011 N. Boston Ave.

-
Hillcrest Country Club (Mixed Grill)

4011 N. Boston Ave.

-
KFC

7902 University Ave.

-
Lubbock Heart Hospital, L.P. 4810 N. Loop 289  
Premier High School 2002 W. Loop 289  
Quality Inn & Suites 3430 W. Loop 289  
Rudy's "Country Store" & BBQ (food service) 4930 S. Loop 289  
Southwest Sportsplex 7116 82nd St.  
Whitewood Lanes 3632 50th St.  

One Critical Violation
Cheddar's Casual Cafe' (bar) 4009 S. Loop 289   20
Hillcrest Country Club (the kitchen) 4011 N. Boston Ave. 21

Two or More Critical Violations
Grace Medical Center

2412 50th St.

21,25
Hooters Restaurant

4920 S. Loop 289

20,25
Mesquite's (bar) 2419 Broadway Ave. 17,25
Rain Uptown (raintini) 5217 98th St. 8,17
Genghis Grill 6201 Slide Rd. 8,12
Golden Corral 5117 SW Loop 289 2,3
Freebird World Burrito 4930 S. Loop 289 8,12,25
Cheddar's Casual Cafe' (food service) 4009 S. Loop 289 2,12,13,21,24,25

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