Food for Thought Report 8.18 - KCBD NewsChannel 11 Lubbock

Food for Thought Report 8.18

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For a complete overview of the Violations see below.

No Critical Violations

August Foods 4820 Ave. Q

-

Bahama Bucks

5123 69th St.

-

Burger King #4634

6003 West 19th St.

-

Cake

8201 Quaker Ave. 128

-

Executive Inn

4401 Ave. Q

-

LABA Mobile Disaster Unit

5514 34th St.

-

Raising Canes

907 University

-

Smithlawn Maternity Home

 

-

Taco Bell/TCBY

5713 W. 4th St.

-

YWCA @ the Legacy

1500 14th St.

-

One Critical Violation

Asbury lane

2005 Ave. T

24

Nikki's Swirl Shoppe #2

4930 South Loop 289

20

Duraugo's Restaurant

5004 Frankford Ave.

8

First United methodist

1502 13th St.

12

Cueva's Drive-In

2013 N. Ash

2

Two or More Critical Violations

American State Bank

1401 Ave. Q

12,13

Carino's Italian Kitchen

6821 Slide Rd.

2,24,25

China Star

1919 50th St.

8,12,25

Lin's Buffet

5608 Slide

 

Lucky Mart #2

2012 N Ash Ave.

 

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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