Food for Thought Report 5.24 - KCBD NewsChannel 11 Lubbock

Food for Thought Report 5.24

For a complete overview of the Violations see below.

No Critical Violations

Burger House

2405 19th

-

Guadlalupe Early Learning Center 101 Ave K

-

Kentucky Fried Chicken

7902 University Ave

-

Kidz Kare Inc Too

4715 58th

-

Lubbock Country Club - 1/2 Shack 3400 Mesa Rd

-

Lubbock Country Club - EH Center

3400 Mesa Rd

-

Lubbock Country Club - Grill/Restaurant

3400 Mesa Rd

-

Lubbock County Juvenile Justice Center

2025 N Akron

-

San Luis

2323 66th

-

Southwest Sportsplex

7116 82nd

-

One Critical Violation

Taco Villa #59 5139 80th

25

Best Western Palms Hotel 6015 45th 25
Cheddar's Casual Cafe - Bar 4009 S Loop 289 20
Days Inn University 2401 4th 20
Domino's Pizza 4921 34th #100 20
Motor Inns of America 4921 Marsha Sharp Fwy 24
Lubbock Heart Hospital 4810 N Loop 289 10
Hampton Inn & Suites 5614 Englewood Ave 2
Quality Inn & Suites 3430 W Loop 289 2

Two or More Critical Violations

Mexico Chiquito 2323 Ave K #207 18,24
Domino's Pizza 5407 4th 13,24
Klemke's BBQ Joint (Chisum) 2611 E Slaton Hwy 7,25
Quality Inn 5706 I-27 2,17
Sleep Inn & Suites 5816 34th 2,24
Holiday Inn Express 6023 45th 17,24,25
Tech Cafe 2611 E Slaton Hwy 12,20,21
McDonald's #7803 4402 50th 7,14,25
O'Hana Japanese Steakhouse 5217 82nd #101 12,20,21,25
Rain Uptown 5217 98th 2,7,12,13,25
Golden Corral 5117 SW Loop 289 2,3,8,10,20,25
Kwik Stop #3 4719 58th 2,8,10,12,13,17,22,25

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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