-Food for Thought Report 6.16 - KCBD NewsChannel 11 Lubbock

Food for Thought Report 6.16

For a complete overview of the Violations see below.

No Critical Violations
Access Coffee  

-
All Concessiors  

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Ambroasia Catering  

-
Berl Huffman Complex  

-
Big Mike's Ice Cream  

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Body Works Fitness and Wellness  

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Broad Horizons Learning Center  

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Lubbock Civic Center  

-
Cold Stone Creamery  

-
Day Springs Designs  

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Dixie Little League  

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Family Dollar Store #2870    
Hillcrest Country Club Turning Point    
House of Hookah    
Kidz Kare Inc. Too    
Logan's Roadhouse Bar    
Macaroni Joe's    
Mother's On the Go    
Nikki's Swirl Shoppe    
Northwest Little League    
Pamela's Snow Cone    
Polly's Place    
Rain Cafe    

Ralph's Shaved Ice

    
Seven-Eleven    
Smokehead shop #3    
Smokin J's    
United Supermarket Street #502    
Yo Fresh Yogurt Cafe    
YWCA CDC of Lubbock    

One Critical Violation
Burger House 2405 19th St.   26
A cup of Yo 6076 Marsha Sharp Freeway  21
Double Nickel 5405 Slide Rd.  20
One Guy from Italy 1101 University Ave 25 
Ruby Tequila's Bar 8601 University Ave  17
Willshire Place 6410 Erskine Ave.  13

Two or More Critical Violations
Holiday Park 4704 4th

 13,24
Ruby Tequila's Fodd Service

8601 University Ave.

 2,20,25
Logan's Roadhouse Food Service 6251 Slide Rd  8,11,21,25
Fuddruckers 5501 Slide Rd. 2,8,11,25 
Texas Roadhouse of Lubbock Food Service 4810 S. Loop 289  2,8,12,17,21
Los Tacos 3501 Ave. A  11,12,13,14,18,20

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