Food for Thought Report: 10.13 - KCBD NewsChannel 11 Lubbock

Food for Thought Report: 10.13

Food for Thought Report: 10.13

For a complete overview of the Violations see below.

For a complete overview of the Violations see below.
No Violations
Cattle Baron Restaurant (Bar) 8201 Quaker -
Cupcakery Avenue 9304 Upland -
Frenship Crestview Elementary 6020 81st -
Frenship Heritage Middle School 6110 73rd -
Lubbock Cooper West Elementary 10101 Fulton -
Talkington School for Young Women 410 N. Ivory -
McWhorter Elementary 2711 First -
Monterey High School 3211 47th -
Mojo Bowl 1003 University -
Project Intercept 1323 E. 24th -
Tropical Icy (mobile food unit) 1701 E. Broadway -
One Violation
Frenship Upland Heights Elementary 10020 Upland Ave. 28
Two or More Violations
Dion's 2721 82nd 32,39,42
Frenship Oakridge Elementary 6814 68th 28,32,42
China Wok 6302 Frankford 11,39,42,46
McDonald's #7800 102 N. University 18,32,35,45
McDonald's #35081 4220 98th 31,32,36,39,42,45,47
Cracker Barrel Old Country #633 5018 Milwaukee 10,18,19,32,33,39,42,45
J&M BBQ Express 7924 Slide 10,31,32,39,42,43,45,46
Lubbock Women's Club 2020 Broadway 18,31,32,35,37,42,45,47
The Plaza at Lubbock 4910 Emory 10,18,19,28,35,39,42,45
Cattle Baron Restaurant (restaurant) 8201 Quaker 18,23,31,32,35,37,39,43,45
Pizza Hut #012292 334 82nd



Tejano's Club (Bar) 5401 Ave. Q



3 Point Violations

Priority Items - Violations require immediate corrective action (not to exceed 3 days)
Proper Cooling Time & Temperature
Proper Cold Holding Temperature (41 Degrees/45 Degrees)
Proper Hot Holding Temperature (135 Degrees Fahrenheit)
Proper Cooking Time & Temperature
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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