Food for Thought Report: 6.13 - KCBD NewsChannel 11 Lubbock

Food for Thought Report: 6.13

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For a complete overview of the Violations see below.

No Critical Violations

Hank's BBQ 1502 FM 400

-

Jody's Texas Pit BBQ 2113 76th St.

-

Mothers on the Go

5848 49th St.

-

Saint Patrick's Church 1603 Cherry -
Sherick Memorial 2502 Utica -
Taco's Jerez 4422 Vanda Ave. -
Texas Divided 4716 66th St. -
United Express Fuel 552 6321 4th St. -

One Critical Violation

Burger King #1320 5112 Slide Rd. 24
Fruitas Aquilar 905 E 36th St. 17
Big Mom's Bus-Ta-Raunt 1605 39th St. 8
Rabbitt Martinis, LLC 2610 Salem Ave 4 11

Two or More Critical Violations

Crawdaddy's 5725 82nd St. 9,12
United Supermarket (Deli) 8010 Frankford Ave. 1,21
Fuzzy's Taco Shop 10101 Slide Rd. 3,8,12,25
Blue Sky Texas 4416 98th St. 1,2,7,11,12,20,21,22
Dickey's BBQ Pit 5217 98th St. 3,5,8,13,14,17,22,25

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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