Food for Thought Report: 12.29 - KCBD NewsChannel 11 Lubbock

Food for Thought Report: 12.29

Food for Thought Report: 12.29

For a complete overview of the Violations see below.

For a complete overview of the Violations see below.
No Violations
Main Event Entertainment (bar) 6010 Marsha Sharp -
Raising Cane's #51 907 University -
Stripes #2439 (convenience) 6317 Milwaukee -
Ya' Making Me Hungry (MFU) 105 Ave. P -
One Violation
Golden Age Nursing Home 2613 34th 45
VTS 1802 E. 50th 22
Two or More Violations
Nothin Butt Smokes 2502 79th 32,39
Main Event Entertainment (main Bar) 6010 Marsha Sharp 28,32
Oumi Sushi 8201 Quaker 35,45
Stripes #110 3401 Clovis Road 28,32
Stripes #110 (Laredo Taco) 3401 Clovis Road 19,42
Main Event Entertainment (restaurant) 6010 Marsha Sharp 19,28,32,34
Stripes #2439 (Laredo Taco) 6317 Milwaukee 32,39,42,45
Subway #1960 5015 University 10,32,39,42
McDonald's #14468 8011 Slide 14,32,36,42,45
Subway #13883 1301 50th 32,39,42,43,45
Taco Bell #019443 2408 82nd 1,10,18,32,39,42,45
Cowboy Chicken 2407 9th 18,25,28,32,39,42,45,47
Crafthouse LLC (restaurant) 3131 34th



Kentucky Fried Chicken 7902 University



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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