Food for Thought 5.5 - KCBD NewsChannel 11 Lubbock

5/5/05

Food for Thought 5.5

For a complete overview of the Violations see below.

No Critical Violations

Violations

A J Coffee Shop

710 Ave. J

-

Embassy Suites Lubbock

5215 S. Loop 289

-

One Critical Violation

Home Plate Diner

5812 34th St.

25

Two or More Critical Violations

Classic Lanes

3004 Slide

7, 16

Lone Star Oyster Bar

5116 Slide

13, 25

Town & Country

5801 19th St.

10, 16

Lubbock Courtyard

4011 S. Loop 289

8, 13

Griffith Center

5211 Brownfield Hwy.

20, 23, 24

Picantes

3814 34th St.

2, 12

Lakeside Care Center

4306 24th St.

8, 16, 17, 25

Long John Silver's

2344 19th St.

8, 16, 17, 25

Double Dave's Pizzaworks

405 Slide

12, 13, 20, 25

Lubbock Inn

3901 19th St.

2, 20, 12, 18, 25

Town & Country

4315 N. Loop 289

3, 8, 12, 16, 24

Lubbock Club

1500 Broadway

2, 10, 12, 13, 20, 25

Durango's Restaurant

3404 Slide

1, 2, 7,12, 17, 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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