Food for Thought Report 9.27 - KCBD NewsChannel 11 Lubbock

Food for Thought Report 9.27

For a complete overview of the Violations see below.

No Critical Violations

Auntie Anne's Pretzel Kiosk

6002 Slide Rd

-

Buns over Texas

3402 73rd St

-

Cinemark Movies 16

5721 58th St

-

Crawdaddy's

5725 82nd St

-

Family Dollar Store #2542

5302 Ave Q

-

Haynes Elementary

3802 60th St

-

Honey Elementary

3615 86th St

-

Lubbock Professional Firefighters Assoc

8517 Urbana

-

Lubbock Professional Firefighters Assoc Hall 8517 Urbana -
South Plains Food Bank 4612 Locust Ave -
Sugarbakers 4601 S Loop 289 -
Tropical Icy 1701 E Broadway -
Wester Elementary 4602 Chicago Ave -

One Critical Violation

Crusty's Pizza

3606 61st St

17

McWhorter Elementary

2711 1st St

20

SPECS Liquor

6816 Slide Rd #12

16

Williams Elementary

4812 58th St

24
Harwell Elementary 4101 Ave D 8
Koffee Kup at LCU 5601 W 19th St 12
La Picosita Mobile Unit 2717 Erskine 14
Lubbock Meals on Wheels 2304 34th St 11
Whataburger #1031 2412 9th St 12

Two or More Critical Violations

Papa John's #1175

5905 82nd St

17,20

Auntie Anne's Pretzel

6002 Slide Rd B20

12,25

Wiley's BBQ

1805 Parkway Dr

13,20

Arby's #5979

5711 19th St

2,25

Chic-fil-A at Raider Park

312 University

7,12

Skinnie Minnie Nutrition

1104 Ave J

8,22,25 

Crawdaddy's

5725 82nd St

5,12,13

L & J Cuevas Restaurant 1601 50th St 11,12,13,17

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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