Food for Thought 4.1 - KCBD NewsChannel 11 Lubbock

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Food for Thought 4.1

 

For a complete overview of the Violations see below.

No Critical Violations

Violations

On Guy from Italy

1019 University

-

JoAnn's Family Restaurant

704 Highway 62/82- Wolfforth

-

One Critical Violation

Subway

4902 34th St.

23

Bryan's Steakhouse

1212 50th St.

13

Buddy's

518 50th St.

3

Frenship High School

82nd St. & FM 179- Wolfforth

24

Super Kids Daycare & Learning

604 Highway 62/82- Wolfforth.

25

Discovery Depot Child Care

518 Highway 62/82- Wolfforth

12

Dollar General Store

314 Highway 62- Wolfforth

10

Two or More Critical Violations

Josie's

5101 Aberdeen Ave.

2, 24

Klusoz

1802 Buddy Holly Ave.

10, 16, 25

Mandarin Express

6002 Slide Rd.

8, 15, 21

Pupuseria & Restaurante/ El Salvador

9609 CR 6900- Wolfforth

9, 13, 20

Shallowater Truck Stop

7411 Highway 84 East- Shallowater

2, 7, 9, 10, 24

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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