Food for Thought Report: 3.16 - KCBD NewsChannel 11 Lubbock

Food for Thought Report: 3.16

Food for Thought Report: 3.16

For a complete overview of the Violations see below.
 

For a complete overview of the Violations see below.
No Violations

AFC Sushi @ United Market

8010 Frankford -

Bobalicious Bubble Tea & Snow Ice

5510 4th St. -
Costco Wholesale (meat) 6020 34th -
Hyatt Place Lubbock (bar) 2309 Mac Davis Lane -
Kids Kingdom 5320 50th -
Learning Tree Children's Academy 7713 Milwaukee -
Premier High School 2002 W. Loop 289 -
Ripley Do Da's 5811 69th -
United Express Fuel #551 8010 Frankford -
United Supermarket #551 (grocery) 8010 Frankford -
United Supermarket #551 (produce) 8010 Frankford -
United Supermarket #551 (bakery) 8010 Frankford -
United Supermarket #551 (meat market) 8010 Frankford -
United Supermarket #551 (Starbucks) 8010 Frankford
One Violation
Costco Wholesale (grocery) 6020 34th 7
Two or More Violations
Bone Daddy's (bar) 3008 W. Loop 289 31,47
Costco Wholesale (bakery) 6020 34th 18,33
Hyatt Place Lubbock (restaurant) 2309 Mac Davis Lane 28,31
Taco Villa 2243 19th 37,47
Costco Wholesale (deli) 6020 34th 32,33,39
Pizza Hut 2109 19th 32,37,43
Capital Pizza 2705 26th 18,19,23,32
Costco Wholesale (restaurant) 6020 34th 10,32,39,45
Glazed Honey Ham Co. 3424 82nd 28,33,34,46
United Supermarket #551 (deli) 8010 Frankford 18,34,39,45
Yamagata Japanese Steakhouse 5905 82nd 9,32,33,39,42,45
Bone Daddy's (restaurant) 3008 W. Loop 289 18,28,33,34,35,39,47
J&B Coffee 2701 26th 2,22,29,32,37,42,43
China Express 5510 4th 31,32,34,36,37,39,42,46

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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