Food for Thought Report: 10.3 - KCBD NewsChannel 11 Lubbock

Food for Thought Report: 10.3

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For a complete overview of the Violations see below.

No Critical Violations

Alcoholic Recovery Center

608 17th St.

-

Back Door Diner 1212 Ave K

-

BRRR Kona Ice

12105 Geneva Ave.

-

Chik fil a 6002 Slide Rd. -
Christakis Burgers 1111 34th St. -
Hank's BBQ 1502 FM 400 Slaton -

Kongs

1707 Texas -
LLS Summit 2604 Dover Ave. -
Lowery Field Concessions (East) 6601 Ave D -
Lowery Field Concessions (West)
6601 Ave D -
Lubbock Christian Booster Club SP Fair 2013 Space 32 -
Lubbock High School 2004 19th St. -
McWhorter Elementary 2711 1st St. -
One Stop Smoke Shop 2001 Clovis -
Ramirez Elementary 702 Ave T -
Twist'd Texan 10506 Fremont Ave. -
Williams Elementary 4812 58th St. -

One Critical Violation

Arby's 5711 19th St. 25
Dickey's BBQ 5412 Slide Rd. 20
Holly Hop Hop Ice Cream 3404 34th St. 25
Phillys and More 1101 Main 17
Cast Iron 620 19th St. 13
Ripley Do Da's 5811 69th St. 13
YWCA @ The Legacy 1500 14th St. 13
Covenant Lakeside 4000 24th St. 2
Rain Uptown 5217 98th St. 2

Two or More Critical Violations

Jackson Elementary 201 Vernon Ave. 7,8
Saigon Cafe Too 4515 50th St. 9,12
Wedgewood South 9812 Vinton 10,13

Tokyo Japanese Seafood and Steak

4637 50th St. 8,12,25
Rise N Shine Donuts 6302 Frankford Ave. 2,8,24
Whataburger 5512 4th St. 3,8,11,25
Which Wich 4390 S Loop 289 2,7,17
Ana Isabel Mobile 2306 Ave L 7,9,13,23,25

Stripes

3401 Clovis Rd. 1,7,12,13,16,20
Hong Kong 4845 50th St. 2,3,8,10,11,12,13,20,21,22,25

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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