Food for Thought Report: 6.8

Food for Thought Report: 6.8

For a complete overview of the Violations see below.

For a complete overview of the Violations see below.
No Violations
Café Venture Company 4001 19th -
Four Star Demos @ United #502 3405 50th -
Four Star Demos @ United #543 4205 98th -
Four Star Demos @ United #555 12815 Indiana -
Four Star Demos @ United #551 8010 Frankford -
Four Star Demos @ United #553 4425 19th -
Hodges Community (summer reading) 4011 University -
Saint Patrick's Church 1603 Cherry -
STR8 Nutrition 1801 34th -
United Supermarket Amigos (fuel) 112 N. University -
One Violation
United Fuel Express #552 6321 4th 19
United Supermarket Amigos #503 (grocery) 112 N. University 45
United Supermarket Amigos #503 (deli) 112 N. University 37
United Supermarket Amigos #503(produce) 112 N. University 42
Dollar General #8234 2705 Clovis Road 32
Overton Hotel & Conference (bar) 2322 Mac Davis Lane 31
Two or More Violations
Holiday Inn Express 6023 45th 31,35
My Little Playhouse 3628 50th 18,37
Seahorse 3314 35th 21,37
United Supermarket Amigos #503(meat market) 112 N. University 32,40
Baymont Inn & Suites 6015 45th 18,34,39
Hawthorn Suites Lubbock (bar) 4435 Marsha Sharp 32,39,45
New World Daycare 1912 19th 16,21,22
Subway #1544 5816 4th 34,39,46
Overton Hotel & Conference 2322 Mac Davis Lane 9,32,42,43
United Supermarket Amigos #503(restaurant) 112 N. University 28,35,39,43
United Supermarket Amigos #503(bakery) 112 N. University 18,37,42,45
Days Inn & Suites 4923 Marsha Sharp 9,21,28,32,39
Platform Restaurant 1212 Ave. K 9,10,32,39,42,43

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