Food for Thought 6.24 - KCBD NewsChannel 11 Lubbock

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Food for Thought 6.24

For a complete overview of the Violations see below.

No Critical Violations

 

Violations

Children's Home of Lubbock

4404 Idalou Rd.

-

Children's World Daycare

2135 51st St.

-

Home Plate Diner

5812 34th St.

-

R & S #1 Food Store, LP

3609 Ave. A

-

Smoker's Outlet

2702 34th St.

-

Southhaven

4613 66th St.

-

One Critical Violation
Gandhi Bazar

2431 34th St.

24

All Star Kids

3501 50th St. Unit 114

13

Golden Age Nursing Home

2613 34th St.

13

Two or More Critical Violations
Children's Learning Center

3514 22nd St.

21, 25

My Lips Are Sealed

4411 19th St.

24, 25

Ventura Place

3026 54th St.

17, 24

Mrs. Camps Bakery

4005 34th St.

12, 25

Sun N Fun Swim Club

6204 Elgin Ave.

8, 20

West Side Cafe'

5719 66th St.

8, 17

Convergy's

3701 W. Loop 289

3, 10

La Quinta Inn

4115 Brownfield Highway

16, 21, 24

Rosita's Cafe

3501 Ave. A

16, 18, 25

Hastings

8209 Slide Rd.

8, 16, 17

Lollipop Express

3413 49th St.

8, 13, 16

Subway

5015 University Ave.

8, 14, 25

Texas Burritos

2167 50th St.

8, 12, 17

Mario's Drive In

2001 Clovis Rd.

16, 17, 24, 25

The Playhouse & Learning Station

2504 82nd St.

9, 12, 13

Lone Star beef Jerky

2314 Colgate Ave.

5, 8, 10

Burger King

2002 50th St.

2, 9, 20, 24

Pinocchio's Pizza

5015 University Ave.

8, 12, 13, 24, 25, 26

Oriental Market

4220 50th St.

2, 9, 10, 12, 13, 16, 20, 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