Food for Thought Report: 2.9 - KCBD NewsChannel 11 Lubbock

Food for Thought Report: 2.9

Food for Thought Report: 2.9

For a complete overview of the Violations see below.
 

For a complete overview of the Violations see below.
No Violations
7-Eleven #401 2902 4th -

50th Street Caboose (bar #2)

5025 50th -
50th Street Caboose (bar #1) 5025 50th -
Dollar General #1628 2862 34th -
Irons Middle School 5214 79th -
Lubbock Cooper Central 4020 135th -
O.L. Slaton Middle School 1600 32nd -
Smith Elementary 8707 Dover -
Street Sweets 4613 93rd -
Stripes #273 533 N. Frankford -
Raider Park Grill 2522 Marsha Sharp -
Smylie Wilson Middle School 4401 31st -
One Violation
Genghis Grill (bar) 6201 Slide 32
Guadalupe Elementary 101 N. Ave P 28
Shapes Academy 1611 Ave. M 33
Smoothie King 3723 19th 22
Two or More Violations
Crossroads (bar) 1801 19th 22,46
Eskimo Hut 5412 Slide 18,19,41
Underground 3331 34th 22,35,36
Whataburger #720 7201 Quaker 34,42,45
Whisper Wood Nursing Home 5502 4th 10,35,37
Stripes #273 533 N. Frankford 32,35,39,42
Subway #7529 6315 82nd 18,31,32,42
Whataburger #294 1702 19th 24,28,32,37
Heff's Burgers 5727 82nd 10,18,22,39,42
50th Street Caboose (restaurant) 5025 50th 10,32,34,36,39,42,45
Genghis Grill (restaurant) 6201 Slide 2,10,24,31,32,35,36,39,45
Kentucky Fried Chicken 5004 Slide 10,14,31,32,37,42,43,45,47
Domino's Pizza #6873 5815 82nd 6,18,28,32,34,35,39,42,45,46
Hong Kong 4845 50th

9,10,11,18,21,29,32,

35,37,39,42,43,45

Bejing House Restaurant 3605 50th

10,22,27,28,32,34,36,

37,38,39,42,43,45,46

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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