Food for Thought Report 10.15 - KCBD NewsChannel 11 Lubbock

Food for Thought Report 10.15

For a complete overview of the Violations see below.

No Critical Violations

Blue Box 1721 Parkway Dr

-

Chili Dog Cafe 5903 82nd St #600

-

Little Tykes

5211 13th St

-

Ronnie's

5206 82nd St #7

-

Stella's Deli & Restaurant - Bar 4646 50th St

-

Vega's Mobile Unit

2323 23rd St

-

Walgreens #15105

3009 Slide Rd

-

Wal-Mart #4299 - Bakery

6315 82nd St

-

Wal-Mart #4299 - Grocery

6315 82nd St

-

Wal-Mart #4299 - Produce

6315 82nd St

-

One Critical Violation

Subway #7529 6315 82nd St

7

Two or More Critical Violations

Wal-Mart #4299 - Deli 6315 82nd St 20,24
Carino's Italian Kitchen - Restaurant 6821 Slide Rd 2,5
Catalina's Restaurant 1519 34th St B 10,12,19,25
TNT Sports Grill & Bar - Bar 906 50th St 8,12,22,25
El Paisano Mexican Restaurant 1301 50th St 1,12,13,21,22
TNT Sports Grill & Bar - Restaurant 906 50th St 3,4,12,13,20,21,22,25

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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