Food for Thought Report 8.02 - KCBD NewsChannel 11 Lubbock

Food for Thought Report 8.02

For a complete overview of the Violations see below.

No Critical Violations

All Saints School

3222 103rd St

-

Cup of Yo (A) 6076 Marsha Sharp Fwy, 450

-

Firehouse Subs

5027 Milwaukee Ave, 200

-

Jake's - Black Bar

5025 50th St, A

-

Joyland Amusement Park - Concession 302 I-27

-

Joyland Amusement Park - Dippin Dots

302 I-27

-

Joyland Amusement Park - Jimmy's Place

302 I-27

-

Southern Specialty

4320 19th St

-

Stripes #258

6501 19th St

-

Taco Bell/TCBY 5713 W 4th St -
United #505 - Bakery 401 Slide Rd -
United #505 - Deli 401 Slide Rd -
United #505 - Grocery 401 Slide Rd -
United #505 - Meat Market 401 Slide Rd -
United #505 - Produce 401 Slide Rd -

One Critical Violation

A & W/Long John Silver's 5402 4th St

17

Sonik Mart 3908 Ave Q 17
Lakeridge Baptist Church 4601 82nd St 8
Jake's - Restaurant 5025 50th St, A 1

Two or More Critical Violations

A & W/Long John Silver's 1101 50th St 8,25
Cracker Barrel Old Country #633 5018 Milwaukee Ave 10,25
Hope Lutheran Church 5700 98th St 8,20
Joyland Amusement Park - Thelma's 302 I-27 12,24
Our Lady of Guadalupe 1120 52nd St 1,10,25,28
A&W/Long John Silver's 3415 S Loop 289

8,13,17,25

Jake's - Front Bar 5025 50th St A

7,11,17,25

Mr. Gatti's #412 5001 50th St 2,3,20
El Jalapeno Restaurant 5001 I-27 12,13,21,25

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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