Food for Thought Report 5.17 - KCBD NewsChannel 11 Lubbock

Food for Thought Report 5.17

For a complete overview of the Violations see below.

No Critical Violations

Best Western Windsor Inn

5410 I. 27

-

Carillon - Hobnob 1717 Norfolk

-

Carillon - Skilight

1717 Norfolk

-

Carillon - Starlight

1717 Norfolk

-

Double B Party Barn 1910 Reserarch Blvd

-

Gatsby's Coffeehouse

2160 Salem Ave. #17

-

Holiday Park

4704 4th St

-

Seahorse

3314 35th St

-

Wal-Mart #3826 - Bakery

1911 Marsha Sharp Fwy

-

Wal-Mart #3826 - Meat/Fish

1911 Marsha Sharp Fwy

-

Wal-Mart #3826 - Produce

1911 Marsha Sharp Fwy

-

Whataburger #525 1717 50th St

-

One Critical Violation

Family Dollar Store 4426 34th

17

Fast Eddie's - Restaurant 7301 University Ave #400 20
Schlotzskys 8101 Indiana Ave 25
Sonic Drive In 4904 Indiana Ave 25
Wienerschnitzel 7615 South University Ave 25
China Wok 6015 82nd St #5 8
Holmes Cookin 2216 33rd St A 11
Wal-Mart #3826 - Deli 1911 Marsha Sharp Fwy 8
Wal-Mart #3826 - Grocery 1911 Marsha Sharp Fwy 10
Domino's Pizza 1617 University 2

Two or More Critical Violations

Baymont Inn & Suites 3901 19th 21,24
Carillon - Bistro 1717 Norfolk 20,21
Comfort Inn & Suites 5828 IH-27 2,17
Days Inn South 6025 Ave. A 2,22
Carino's Italian Kitchen 6821 Slide Rd 8,17,25
Pinkie's BBQ #3 4704 4th St 2,7,11

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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