Food for Thought Report 12.27 - KCBD NewsChannel 11 Lubbock

Food for Thought Report 12.27

For a complete overview of the Violations see below.

No Critical Violations
Burger King #1320

5112 Slide Road

-
Chuck E Cheese

5612 W. Loop 289

-
Dairy Queen

8105 Indiana Ave.

-
Five Guys Burgers & Fries

4410 19th St. Ste.100

-
J & M BBQ Express

7924 Slide Road

-
Mackenzie House

8609 Boston Ave.

-
Seven-Eleven #406

2102 50th St.

-
Seven-Eleven #409

3402 University Ave.

-
Smithlawn Maternity Home

711 76th St.

-
Taco Villa #8

4516 50th St.

-
Tinsel Town USA

2535 82nd St.

-

One Critical Violation
Lucky Mart #2

2012 N. Ash Ave.

25
Seven-Eleven #405

2524 Parkway Drive

17
Shapes Academy

1611 Avenue M 

21
McDonald's #7791

6001 W. 19th St.

7
Seven-Eleven #420

5746 82nd St.

13
United Supermarkets (Deli) #501 

2630 Parkway Dr.

3

Two or More Critical Violations
McDonald's #7801

6007 Slide Road

8,25
Seven-Eleven #412

5002 Quaker Ave.

8,25

Zio's Itailian Kitchen 

4414 82nd St.

12,25
The Office Grill & Sports Bar (Bar)

5004 Frankford Ave. Ste. 900

2,25
Seven-Eleven #400 

2318 19th St.

12,24,25
The Office Grill & Sports Bar (Food Service)

5004 Frankford Ave. Ste. 900

8,12,20
Whataburger #720

7201 Quaker Ave.

10,12,20
Whataburger #294

1702 19th St.

8,12,20,25
Seven-Eleven #413

4324 82nd St.

3,8,10,13,20

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