Food for Thought 8.25 - KCBD NewsChannel 11 Lubbock

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Food for Thought 8.25

For a complete overview of the Violations see below.

No Critical Violations

Violations

Wal-Mart (Bakery)

702 W. Loop 289

-

Creative Learning Center

525 N. Frankford

-

Kids Are Cool

7112 82nd St.

-

Papa Johns

5206 82nd St.

-

Ramirez Elementary

702 Ave. T

-

Science Spectrum

2579 S. Loop 289

-

Shelby & Friends

2423 87th St.

-

Sueno Foods Inc.

1413 Texas

-

Wal-Mart (Deli)

702 W. Loop 289

-

One Critical Violation
Bryan's Steakhouse

1212 50th St.

22

Jessie's #2

6606 W. 19th St.

15

Josie's #4

1308 50th St.

21

Sam's Club (Meat)

4304 S. Loop 289

24

Sam's Club (Restaurant)

4304 S. Loop 289

24

Taco Villa

8212 Indiana

25

Wal-Mart (Groceries)

702 W. Loop 289

24

Cold Stone Creamery

8215 University

12

Pinocchio's

1201 University

10

Wal-Mart (Meat)

702 W. Loop 289

9

Wal-Mart (Seafood)

702 W. Loop 289

13

Two or More Critical Violations
Lubbock Health Care Center

4120 22nd Place

16, 25

Sam's Club (Food Demo)

4304 S. Loop 289

16, 26

Cavazos Junior High

210 N. University

2, 25

Quailridge Alzheimer Special Care

5204 Elgin

9, 13, 17

Pizza Hut

4401 82nd St.

2, 13, 24

Apollo Restaurant

4001 34th St.

2, 7, 8

Taco Villa

5139 80th St.

8, 18, 22, 25

O'Hana Japanese Steakhouse

6909 Indiana

8, 12, 17, 25

Jumbo Joe's

1520 Ave. Q

3, 8, 13, 24

Rosa's Cafe & Tortilla

3115 50th St.

7, 8, 12, 20, 25

Raspberry Garden

3501 50th St.

2, 7, 12, 13, 25

Southwest Private School

3808 Quaker

2, 7, 9, 10, 13, 18, 19, 20

Demerits 5 Points

 Food (Potentially Hazardous) Temperature Requirements Violations Require Immediate Corrective Action

1

 Proper Cooling for Cooked/Prepared Food

2

 Cold Hold (41 Degrees Fahrenheit/45 Degrees Fahrenheit)

3

Hot Hold (140 Degrees Fahrenheit)

4

 Proper Cooking Temperature per PHF

5

 Rapid Reheating Temperature (165 Degrees Fahrenheit in Two Hours)

Demerits 4 Points

 Personnel/Food Handling/Source Requirements Violations Require Immediate Corrective Action to Be Taken

6

 Personnel with Infections Restricted/Excluded

7

 Proper/Adequate Handwashing

8

 Good Hygienic Practice (Eating/Drinking/Smoking/Other)

9

 Approved Source/Labeling

10

 Sound Condition

11

 Proper Handling of Ready-to-Eat Foods (sanitized hands, gloves, utensils)

12

 Cross Contamination of Raw/Cooked Foods/Other Areas

13

 Approved Systems(HACCP Plans/time as Public health Control)

14

 Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure

Demerits 3 Points

 Facility and Equipment Requirements Violations Require Immediate Corrective Action, Not to Exceed 10 Days

15

 Equipment Adequate to Maintain Product Temperature

16

Handwash Facilities Adequate and Accessible

17

 Handwash Facilities With Soap and Towels

18

 No Evidence of Insect Contamination

19

 No Evidence of Rodents/Other Animals

20

 Toxic Items Properly Labeled/Stored/Used

21

 Manual Warewashing and Sanitizing at ( ) ppm/temperature

22

 Mechanical Warewashing and Sanitizing at ( ) ppm/temperature

23

 Approved Sewage/Wastewater Disposal System. Proper Disposal

24

 Thermometers Provided/Accurate/Properly Calibrated (2 Degrees Fahrenheit)

25

 Food Contact Surfaces of Equipment and Utensils Clean/Sanitized/Good Repair

26

 Posting of Consumer Advisories (Heimlich chart/Raw Shellfish Warning/Buffet Plate)

27

 Food Establishment Permit