Food for Thought 6.30 - KCBD NewsChannel 11 Lubbock

Food for Thought 6.30

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For a complete overview of the Violations see below.

No Critical Violations

A 2 Z Learning Center

3305 83rd St

-

Covenant Child Development Center

2210 Joliet Ave

-

Family Dollar Store #3438

2636 Parkway Drive

-

Kmart #4972 (grocery)

6201 University Ave.

-

Lubbock Senior Center

2001 19th St.

-

Popeye's

224 N. University Ave.

-

River Smith's Restaurant (bar)

8222 University Ave.

-

Subway #16534

1129 SE Loop 289

-

Trejo, Maggie Supercenter

3200 Amherst Ave.

-

One Critical Violation

Kmart #4972 (restaurant) 6201 University Ave.   17
Red Roof Inn #707 6624 I-27  26
Stripes #2253 2412 98th St.  25
Lubbock Hospitality House 4710 Slide Road  13
Potato Joe's 6002 Slide Road  13
Jumbo's Joes 3218 34th St.  2
Klemke's BBQ Joint @ Chisum's 2611 E. Slaton Road  1

Two or More Critical Violations

River Smith's Restaurant (food service)

8222 University Ave.

17,25

Holiday Inn Civic Center (bar)

5806 I-27

8,25

Holiday Inn Express 5806 I-27 3,24
Tanglewood Village 5501 34th St. 8,13
China One Express Food 1308 50th St.  12,17,25
Bee Hive Homes 2105 W. Loop 289  11,13,20
Home Plate Diner 7615 University Ave.  12,22,24,25
Holiday Inn Civic Center 801 Ave. Q  2,10,12,20
McDonald's 5201 4th St.  2,12,13,25
Rip Griffin Swif Shop #1 4407 Idalou Highway  8,10,12,20,25
Fuzzy's Taco Shop 2102 Broadway Ave.  2,8,10,17,18

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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