Food for Thought 4.22 - KCBD NewsChannel 11 Lubbock

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Food for Thought 4.22

 

For a complete overview of the Violations see below.

No Critical Violations

Violations

Ask House for Women

1611 Ave. O

-

Branch Office Sports Grill

5023 34th St.

-

Kid Central

3502 Slide Rd.

-

Saigon Cafe' Too

4515 50th St.

-

7-11

2608 Ave. Q

-

T&D Snowcone

412 43rd St.

-

Westwind Elementary School

6401 43rd St.- Wolfforth

-

One Critical Violation

C.C. Bar & Grill

1605 50th St.

25

Canyon Cafe Lunge

801 Ave. Q

25

El Rodeo

4802 Ave. Q

17

Pedro's Tamales

8207 Ave. H

22

Queso's

2102 19th St.

24

Robbin's Nest

5302 34th St.

22

7-11

2902 4th St.

17

7-11

2423 4th St.

3

Two or More Critical Violations

7-11

3802 34th St.

24, 25

South Beach

1816 Ave. G

16, 17

Tommy's Drive In #2

3303 Idalou Rd.

20, 25

Church's Fried Chicken

1624 4th St.

8, 16

Copper Caboose

5609 Villa Drive

12, 22

Koko Inn

5201 Ave. Q

10, 22

Lone Star Oyster Bar

5116 58th St.

13, 16

7-11

802 Ave. Q

3, 16

Subway

5717 Slide Rd.

2, 20

Taste of China

5605 Slide Rd.

2, 8

50th Street Caboose

5025 50th St.

8, 17, 21

New Villa Country

5401 Ave. Q

8, 21, 27

Nirvana Express

2422 13th St.

3, 24, 26

Town & Country

1720 50th St.

3, 21, 25

George's

5407 4th St.

12, 17, 22, 25

Grandy's

4631 50th St.

3, 12, 13

Marina Restaurant & Grocery

99 Pony Express Trail

2, 13

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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