Food for Thought 4.28 - KCBD NewsChannel 11 Lubbock

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Food for Thought 4.28

For a complete overview of the Violations see below.

No Critical Violations

Violations

Carillon (Starlight Dining Room)

1717 Norfolk Ave.

-

Carson Operating Shaved Ice #1

3436 W. Loop 289

-

Carson Operating Shaved Ice #2

3436 W. Loop 289

-

Lubbock Meals on Wheels

2304 34th St.

-

Panaderia 3 Hermanos

2323 Ave. K

-

Sonic Drive In

4611 34th St.

-

One Critical Violation

Kid Central

3502 Slide

24

Kidz Kare

1901 W. Loop 289

25

J&J Bar-B-Q

1306 Texas

1

The Lunchbox

1620 Ave. Q

3

Two or More Critical Violations

University Plaza

1001 University

3, 25

Ranch House Restaurant

1520 Buddy Holly Ave.

2, 8

Copper Caboose

5607 Villa Dr.

8, 24, 25

Ana Isabel Mobile Unit

2306 Ave. L

2, 7, 24

El Chico

4301 Brownfield Hwy.

1, 8, 17

Logan's Roadhouse

6251 Slide

2, 13, 24

Bless Your Heart

3701 19th St.

8, 10, 13, 20, 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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