Food for Thought Report: 10.19

Food for Thought Report: 10.19

For a complete overview of the Violations see below.

For a complete overview of the Violations see below.
No Violations
Cactus Theater 1812 Buddy Holly -
Cupcakery Avenue 7304 Upland -
Family Dollar Store 106 N. University -
Juicy Lucy Farms 522 CR 2930 -
Lakeridge Baptist Church 4601 82nd -
Lubbock County Juvenile Justice Center 2025 N. Akron -
Panera Bread 3004 W. Loop 289 -
St. Joseph's Catholic Church 102 N. Ave P -
SouthCrest Christian School 7702 Indiana -
Target 6064 Brownfield Rd. -
United Supermarket (bakery) 2630 Parkway Dr. -
United Supermarket (produce) 2630 Parkway Dr. -
United Supermarket (grocery) 2630 Parkway Dr. -
Way Out Nutrition 4713 W. Loop 289 -
One Violation
Dollar General 6409 Frankford 34
Freaky Tiki Tavern (food) 2515 Texas 22
Sand Trap Club 501 N. I-27 39
Teasters Tea Company 4601 S. Loop 289 22
United Supermarket (fuel) 2703 82nd 42
Two or More Violations
Beck's Quality Meatland 2323 66th 10,42
Chick-Fil-A 5705 4th 10,32
Freaky Tiki Tavern (bar) 2515 Texas 31,37
Hank's BBQ 1502 FM 400 6,23
Kong's 1707 Texas 42,46
United Supermarket (meat) 2630 Parkway Dr. 18,39
Village Pantry/Texaco 6901 Slide 10,42
Wendy's 401 Frankford 31,42
Best Donuts & Breakfast 8004 Indiana 6,45,46
Elve 1717 Texas 31,46,47
Louie Louie's 1703 Texas 9,29,42,46
Mama Josie's 5719 66th 10,18,35,42
Rise N Shine Donuts 8001 Quaker 18,35,43,45
Dimba's 421 Frankford 9,34,35,39,42
United Supermarket (deli) 2630 Parkway Dr. 29,33,34,35,39
El Patron 4820 Southeast Dr. 9,29,31,34,46,47
Marble Slab Creamery 4210 82nd 10,29,32,34,42,46
Burrito Tower 2 4701 I-27 14,18,32,39,42,43,47
Beijing House Restaurant 3605 50th 9,18,28,34,35,37,39,42,45

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