Food For Thought Report 8.30 - KCBD NewsChannel 11 Lubbock

Food For Thought Report 8.30

For a complete overview of the Violations see below.

No Critical Violations
Dairy Queen

5735 19th St

-
Dollar General #10144 10404 Slide Rd

-

Jason's Deli

4001 S Loop 289

-
Outback Steakhouse #4464 - Bar

4015 S Loop 289

-
Panda Express 6311 82nd St #2

-
Rudy's Country Store

4930 S Loop 289

-
Starting Line Learning Center

3714 22nd St

-
Sting (The)

5132 69th St

-
United Supermarkets #551

8010 Frankford Ave

-

One Critical Violation
Larry's Giant Subs 4415 S Loop 289

25
Smokin J's 2747 34th St 25 
Texas Star 1625 19th St 20
Kentucky Fried Chicken 7823 Slide Rd 8
Mamarita's Border Cafe 6602 Slide Rd 12

Two or More Critical Violations
Freebirds World Burrito 4930 S Loop 289 24,25
Chick-fil-A 6820 Slide Rd 13,20
Chip's 5164 69th St 12,17
Stepping Stones 2433 26th St 7,20
Fuzzy's Taco Shop 10101 Slide Rd 7,12
Taco Villa #20 1911 50th St

8,12
Tobacco Road 2908 Parkway Dr

8,17,20
Wee Care Child Center 5502 19th St 10,12,21
Outback Steakhouse # 4464-Restaurant 4015 S Loop 289 17,20,21,25
Stripes #2261 5802 98th St 3,12,25
IHOP #1463 3911 S Loop 289 2,8,12
Grand Court 4601 71st St 8,13,20,25
O'Hana Japanese Steak House 5217 82nd St #101 12,13,20,25
Carino's Italian Kitchen 6821 Slide Rd 1,2,8,10,24,25
Hooter's Restaurant 4950 S Loop 289 2,7,8,12,13,20,21,24,25
Rudy's Country Store & BBQ - Restaurant 4930 S Loop 289 2,7,9,11,12,13,20,24,25

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