Food for Thought 11.11 - KCBD NewsChannel 11 Lubbock

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Food for Thought 11.11

For a complete overview of the Violations see below.

No Critical Violations

Violations

A Couple of Nuts

6002 Slide Rd.

-

Alderson Academy

219 Walnut Ave.

-

Bean Elementary

3001 Ave. N

-

Hardwick Elementary

1420 Chicago Ave.

-

Lowe's Marketplace (Food Processing)

5201 82nd St.

-

Mackenzie Jr. High

5402 12th St.

-

Parkway Elementary

406 Zenith Ave.

-

Treb's Grill

1823 Buddy Holly Ave.

-

Village Pantry/Texaco

6901 Slide Rd.

-

Wienerschnitzel

4809 34th St.

-

One Critical Violation

American State Bank

1401 Ave. Q

25

Caffe Gelato

5903 82nd St.

24

Church's Fried Chicken

1702 Broadway Ave.

17

Hodges Elementary

5001 Ave. P

19

Native Texan

2907 Slide Rd.

25

Schlotsky's

3701 19th St.

24

Ace Sushi@ United Supermarket

401 Slide Rd.

7

Coronado High School

3307 Vicksburg Ave.

13

Garrison Geriatric Care Center

3710 4th St.

13

Motor Inns of America

4925 Brownfield Hwy.

11

Potato Factory

2912 4th St.

13

Two or More Critical Violations

Gloria's Restaurant

1601 50th St.

19, 24

Days Inn-University

2401 4th St.

8, 20

Kwik Stop #3

4719 58th St.

13, 17, 25

Josie's

1902 W. Loop 289

8, 12, 25

Con Agra

3301 Cornell Ave.

2, 3, 16

Jumbo Joe's

3310 4th St.

2, 3, 25

Wendy's

2401 19th St.

2, 7, 13

Elmbrook Estates

5301 66th St.

2, 3, 13

Josie's

2332 19th St.

3, 8, 16, 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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