Food for Thought 4.21 - KCBD NewsChannel 11 Lubbock

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Food for Thought 4.21

For a complete overview of the Violations see below.

No Critical Violations

Violations

Canyon Cafe Lounge at Holiday Inn

801 Avenue Q

-

Children's Learning Center

3514 22nd Pl.

-

Earthgrains

1950 Texas

-

Hastings

5001 50th St.

-

Home Plate Diner

5712 82nd St.

-

Jumbo Joe's

3218 34th St.

-

La' Bowski's

1205 13th St.

-

Rudy's (Store)

4930 S. Loop 289

-

Sazon

1205 University

-

One Critical Violation
IHS Hospital of Lubbock

1409 9th St.

13

Weinerschnitzel

301 University

8

Shrimp Galley

5109 82nd St.

2

Two or More Critical Violations
Fuddruckers

5501 Slide

20, 25

A New World Daycare

1912 19th St.

20, 21

Recovery Room

3901 19th St.

8, 16

Hooters

4950 S. Loop 289

16, 24, 25

La Diosa Cellars

901 17th St.

13, 20, 25

Rib Crib

8211 Slide

13, 17, 25

Alex's Drive In

2802 Avenue Q

2, 13, 20

Bingo Express

3601 N. Loop 289

2, 8, 13

Lala's

1110 Broadway

2, 3, 25

Lubbock Junior League Baseball

2401 Quaker

2, 7, 13

Orlando's

2402 Avenue Q

2, 16, 20, 25

Rudy's (Restaurant)

4930 S. Loop 289

8, 13, 24, 26

T.G.I. Fridays

6201 Slide

9, 10, 13, 20, 25

Little Panda

1213 University

3, 8, 10, 12, 20

Conference Cafe

3216 4th St.

12, 13, 16, 17, 19, 20, 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