Food for Thought Report: 7.3 - KCBD NewsChannel 11 Lubbock

Food for Thought Report: 7.3

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For a complete overview of the Violations see below.

No Critical Violations

Civic Center Banquet Hall 1501 Mac Davis

-

Civic Center Theater

1501 Mac Davis -

Civic Center South Concession

1501 Mac Davis -

Frosty Treats #1 8601 Ash -
Frosty Treats #2 8601 Ash -
Frosty Treats #3 8601 Ash -
Frosty Treats #3 Cushman 8601 Ash -
Frosty Treats #5 8601 Ash -
Frosty Teats #8 8601 Ash -
Frosty Treats #9 8601 Ash -
Frosty Treats #14 8601 Ash -
Frosty Treats #18
8601 Ash -
Frosty Treats # 22 8601 Ash -
Frosty Treats # 71 8601 Ash -
Frosty Treats # 85 8601 Ash -
Frosty Treats # 93 8601 Ash -
Frosty Treats # 97
8601 Ash -
Frosty Treats # 99
8601 Ash -
Good Vibes Nutrition 6625 W 19th -
Main Event 6010 Marsha Sharp -
Qdoba 5017 Milwuakee -
Smoke Rings 2 814 Main -
Wendy's  5212 Slide Rd. -
One Critical Violation

Denny's #6676 4718 Slide Rd. 25
Trust Point 4302 Princeton 25
Two or More Critical Violations

Civic Center North Concession 1501 Mac Davis 24,25
Lone Star Oyster Bar #2 3040 34th St. 18,25
Anna's Kettle Corn (Mobile) 115 NM Ave. 8,14
Cracker Barrel  5018 Milwaukee 1,12,25
Lone Star Oyster Bar #1 3040 34th St. 12,8,13,25
Lone Star Oyster Bar (Restaurant) 3040 34th St. 7,12,13,19,20,22,25
Nora's Mexican Restaurant 4102 34th St. 2,5,7,10,12,17,20,22,25
Josie's 3312 Ave. Q 2,3,7,8,12,13,22,24,25

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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