Food for Thought Report: 7.12

Food for Thought: 7/12

For a complete overview of the Violations see below.

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

Crusty's Wood Fired Pizza

1636 13th -
Davis Farms 1824 Buddy Holly -
Farmstead Cheese 19th & Buddy Holly -
Homestead Senior Citizen Center 5401 56th -
Olde Timer Popcorn 5713 77th -
Panaderia 3 Hermanos 2323 Ave. K -
Shelby & Friends 2423 87th -
Silver Bullet (bar) 5145 Aberdeen -
Tule Creek Nubians Dairy 19th & Buddy Holly -
Vega's Mobile Unit 2323 23rd -
Walmart 702 W. Loop 289 -
Walmart (grocery) 702 W. Loop 289 -
One Violation
Carver Elementary Learning Center 2509 Elm 11
Chilly Lily's 18914 Flint 42
Holy Cow Beef 19th & Buddy Holly 31
MLK Bingo #1 1701 Parkway Dr. 9
Walmart (meat market) 702W. Loop 289 42
Two or More Violations
Big Ben's BBQ 10781 University 39,42
MGM Elegante Hotel & Suites (bar) 801 Ave. Q 39,42
Walmart (bakery) 702 W. Loop 289 32,35
Sabroso 5812 34th 14,31,32
The Hot Spot 1817 Parkway Dr. 9,10,36
Walmart (deli) 702 W. Loop 289 29,33,39
Linda's Café 1901 W. Loop 289 9,21,35,36,37
Sakura Noodle House and Sushi Bar 4520 50th 9,24,31,39,42,45
Wedgewood South 9812 Vinton 19,32,34,39,42
Christaki's Burgers 1111 34th 18,22,32,36,39,47
Fast Stop 7502 4th 7,9,10,28,32,34,42
MGM Elegante Hotel & Suites 801 Ave. Q 11,32,33,34,37,39,42
Silver Bullet (restaurant) 5145 Aberdeen 14,18,32,34,39,42,45

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