Food for Thought 1.8 - KCBD NewsChannel 11 Lubbock

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Food for Thought 1.8

For a complete overview of the Violations see below.

No Critical Violations

Violations

Burger King

3525 19th St.

-

Hoot's on Broadway

2409 Broadway Ave.

-

J&M BBQ Inc.

3605 34th St.

-

Rip Griffin (Subway)

708 Frontage Road- Idalou

-

Thriftway (Meat)

902 Frontage Road- Idalou

-

Thriftway (Poultry & Meat)

902 Frontage Road- Idalou

-

One Critical Violation

Chick Fil A

3525 19th St.

17

Bigham's Smokehouse

3312 82nd St.

8

Burger Boy

1902 34th St.

8

Apple Pizza Deli

6423 E. FM 40

9

Charlie Brown's Woodstock

Rt. 2 Box 212

9

Island Oaks Golf Course

CR 33 & CR 62 Hwy.

7

Thriftway (Dairy)

902 Frontage Road- Idalou

10

Thriftway (Frozen Foods)

902 Frontage Road- Idalou

9

Thriftway (Grocery)

902 Frontage Road- Idalou

9

United - Meat

5001 Brownfield Hwy.

8

Little Panda

1221 University Ave.

2

Two or More Critical Violations

7-11 #410

8109 Indiana Ave.

8, 20

Mackie's Steak House

8301 Indiana Ave.

12, 13

PaPa Johns

3300 82nd St.

2, 20

Rooftop Cafe'

3300 82nd St.

8, 24, 25

Hub City Brewery

1807 Buddy Holly Ave.

2, 10, 16, 17, 25

Sylvia's Catering

Rt. 1 Box 49- Idalou

20, 24

Rip Griffin Truck Service Center

708 Frontage Road- Idalou

10, 13

Anne's Mini Mart

102 W. 1st- Idalou

9, 25, 26

Jesse's Authentic Mexican Food

709 Main St.- Wolfforth

15, 25

Lori's Cafe'

106 2nd St.- Idalou

2, 7, 9, 13, 17, 25

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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