Food for Thought Report 4.26 - KCBD NewsChannel 11 Lubbock

Food for Thought Report 4.26

For a complete overview of the Violations see below.

No Critical Violations

Apple Tree Cafe 3501 50th St Ste. 26

-

Broadway Beverage 1713 E. Broadway Ave -
Cattle Baron Restaurant (Bar) 8201 Quaker Ave Ste. 170 -
The Country Store 2415 34th St -
Quailridge Alzheimer Special Care 5204 Elgin Ave -
Sonic Drive In 1901 34th St -
Texas Tech Early Parkway/Cherry Point 515 N. Zenith Ave -

One Critical Violation

Dirty's Brisket & Sausage Co. 4816 Idalou Highway

24

South Plains Children's Shelter P. O. Box 802 25
Double Nickel Steakhouse (Food Service) 5405 Slide Road 14

Two or More Critical Violations

Melt (Bar) 1711 Texas Ave 8, 17
Cattle Baron Restaurant (Food Service) 8201 Quaker Ave Ste. 170 2,25
Overton Hotel & Conference Center 1022322 Mac Davis Lane 8,13
Lone Star Oyster Bar #2 (Bar) 609 18th St 7,17,18,25
Lone Star Oyster Bar #2 (Food Service) 609 18th St 7,12,13,14,22

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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