Food for Thought Report: 9.22 - KCBD NewsChannel 11 Lubbock

Food for Thought Report: 9.22

Food for Thought Report: 9.22

For a complete overview of the Violations see below.
 

For a complete overview of the Violations see below.
No Violations
Brown Elementary 2315 36th -
Cancun Mexican Restaurant (Bar) 7905 University -
Cavazos Middle School 210 N. University -
Cupcake Avenue (Mobile Unit) 7304 Upland -
Dupre Elementary 2008 Ave. T -
Hi-Jo's Lemonade 3313 Colgate -
Hutchinson Middle School 3102 Canton -
Irons Middle School 5214 79th -
Joyland Amusement Park (Dippin Dots) 302 I-27 -
Joyland Amusement Park 302 I-27 -
Joyland Amusement Park (Jimmy's Place) 302 I-27 -
Joyland Amusement Park (Thelma's) 302 I-27 -
Kidz Kare Too 4715 58th -
Lubbock High School 2004 19th -
Lubbock Nutrition 3520 B 50th -
Streat 1803 Boston -
Whiteside Elementary 7508 Albany -
Wilson Roscoe Elementary 2807 25th -
One Violation
Hardwick Elementary 1420 Chicago 37
Two or More Violations
Hodges Elementary 5001 Ave. D 18,45
Mackenzie Middle School 5402 W. 12th 39,42
Texas Roadhouse (Bar) 4810 S. Loop 289 31,47
Atkins Middle School 5401 Ave. U 31,42,43
Burger King #6622 6311 W. 82nd 10,39,47
Burger King #5934 4208 82nd 10,32,45
Roy Roberts Elementary 7901 Ave. P 11,28,42
Little Caesars 2312 19th 32,39,42,43,45
McDonald's #1221 2339 19th 18,19,28,32,35
Spec's Liquor #107 6816 Slide 18,35,39,42,45
Taco Villa #34 8212 Indiana 20,21,32,37,39,42,45
Rosa's Café & Tortilla #32 5020 Milwaukee 10,18,31,32,36,39,42,45
Texas Steak Express 9810 Indiana 2,18,23,32,37,40,42,45
Aloha BBQ 9810 Indiana 18,28,34,35,36,39,42,45,52
Texas Roadhouse (Restaurant) 4810 S. Loop 289 29,32,33,35,37,39,42,45,46
Cancun Mexican Restaurant (Restaurant) 7905 University

2,9,11,14,18,21,22,27,28,29,

31,32,36,37,41,42,43,45,47

3 Point Violations

Priority Items - Violations require immediate corrective action (not to exceed 3 days)
1
 
Proper Cooling Time & Temperature
2
 
Proper Cold Holding Temperature (41 Degrees/45 Degrees)
3
 
Proper Hot Holding Temperature (135 Degrees Fahrenheit)
 
4
 
Proper Cooking Time & Temperature
5
 
Proper Reheating Procedures for Hot Holding (165 Degrees Fahrenheit in Two Hours)
6 Time as a Public Health Control; procedures & records
7 Food and Ice Obtained from Approved Source; Food in Good Condition, Safe, and Unadulterated; Parasite Destruction
8 Food Received at Proper Temperature
9 Food Separated & Protected; Contamination Prevented During Food Preparation, Storage, Display, and Tasting
10 Food Contact Surfaces and Returnables; Cleaned and Sanitized
11 Proper Disposition of Returned, Previously Served or Reconditioned
12 Management, Food Employees and Conditional Employee's Knowledge Responsibilities, and Reporting
13 Proper Use of Restriction and Exclusion; No Discharge from Eyes, Nose, and Mouth
14 Hands Cleaned and Properly Washed/Glove Used Properly
15 No Bare Hand Contact with Ready to Eat Foods or Approved Alternate Method Properly Followed
16 Pasteurized Foods Used; Prohibited Food Not Offered; Pasteurized Eggs Used when Required
17 Food Additives; Approved and Properly Stored; Washing Fruits and Vegetables
18 Toxic Substances Properly Identified; Stored and Used
19 Water from Approved Source; Plumbing Installed; Proper Backflow Device
20 Approved Sewage/Wastewater Disposal System; Proper Disposal

Point     Violations

Priority Foundation Items - Violations Require Corrective Action (within 10 days)
21 Person in Charge Present; Demonstration of Knowledge and Perform Duties/Certified Food Manager (CFM)
22 Food Handler/No Unauthorized Persons/Personnel
23 Hot and Cold Water Available; Adequate Pressure; Safe
24 Required Records Available (shellstock tags, parasite destruction); Packaged Food Labeled
25 Compliance with Variance, Specialized Process and HACCP
26 Posting of Consumer Advisories; Raw or Undercooked Foods (disclosure/reminder/buffet plate); Allergen Labeling
27 Proper Cooling Method Used; Equipment Adequate to Maintain Product Temperature
28 Proper Date Marking and Disposition
29 Thermometers Provided, Accurate, and Calibrated; Chemical/Thermal Test Strips
30 Food Establishment Permit (current and valid)
31 Adequate Handwashing Facilities; Accessible and Properly Supplied; Used
32 Food and Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed and Used
33 Warewashing Facilities; Installed, Maintained, Used/Service Sink or Curb Facility Provided

1 Point Violations Core Items - Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection (whichever comes first)
34 No Evidence of Insect Contamination, Rodent/Other Animals
35 Personal Cleanliness/Eating, Drinking or Tobacco Use
36 Wiping Clothes; Properly Used and Stored
37 Environmental Contamination
38 Approved Thawing Method
39 Utensils, Equipment & Linens; Properly Used; Stored; Dried & Handled/In Use Utensils; Properly Used
40 Single Service & Single Use Articles; Properly Stored and Used
41 Original Container Labeling (Bulk Food)
42 Non-Food Contact Surfaces Clean
43 Adequate Ventilation and Lighting; Designated Areas Used
44 Garbage and Refuse Properly Disposed; Facilities Maintained
45 Physical Facilities Installed; Maintained and Clean
46 Toilet Facilities; Properly Constructed, Supplied and Clean
47 Other Violations


*MFU - Mobile Food Unit

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