Food for Thought 10.16 - KCBD NewsChannel 11 Lubbock

10/16/03

Food for Thought 10.16

 

 

For a complete overview of the Violations see below.

No Critical Violations

Violations

Achiever's Learing Center

4539 34th St.

-

Burger House

5107 29th Dr.

-

CiCi's Pizza

5102 60th St.

-

Early Headstart Parkway/Cherry Point

515 N. Zenith

-

Gold's Gym

5025 50th St.

-

Host Ice

130 42nd St.

-

One Critical Violation

City Grill

4609 Ave. A

18

Crossroads

1801 19th St.

24

Quizno's Classic Subs

6802 Slide Rd.

25

Two or More Critical Violations

Kentucky Fried Chicken

1208 50th St.

17, 25

Red Lobster

5034 50th St.

13, 17

Santos Mexican Restaurant/Henry's

6624 I-27

8, 16

Chip's

5164 69th St.

12, 13

Dimba's

421 Frankford Ave.

3, 13

Jake's Sports Cafe'

5025 50th St.

2, 8

Durango's

4001 19th St.

1, 3

Mr. Gatti's

5001 50th St.

2, 17, 25

Popeye's

5725 82nd St.

2, 13, 25

Santos Mexican Restaurant

6624 I-27

2, 10, 15

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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