Food for Thought Report 8.4 - KCBD NewsChannel 11 Lubbock

Food for Thought Report 8.4

Posted: Updated:

No Critical Violations

Burger King

6311 W. 82nd

-
Casa Ole' #10

4413 S. Loop 289

-
Dairy Queen

5735 19th St

-
Dion's 2721 82nd -
Jim Dandy Drive In

2601 Clovis Rd

-
Leonard's (Grocery)

2407 9th

-
Leonard's (Meat)

2407 9th

-
Leonard's (Produce)

2407 9th

-
Lil Bigham's Smokehouse

1823 Buddy Holly Ave

-
Playhouse & Learning Station

2504 82nd St.

-
Shrimp Galley

5109 82nd St

-
Whataburger  7201 Quaker Ave -

One Critical Violation

Denny's #6675 607 Ave Q
 
Quizno's Classic Subs 6804 Slide Road  
Alcoholic Recovery Center

608 17th Street

 
IHOP # 1463 3911 S. Loop 289  
La Quinta Inn #0521
601 Ave Q  
Leonard's (Deli) 2407 9th St  
Cradles to Crayons 1115 53rd St  

Two or More Critical Violations

Fazoli's #5103

4008 82nd St

 
Maharaja Indian Cuisine

1115 53rd St

 

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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