Food for Thought 11.10 - KCBD NewsChannel 11 Lubbock

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Food for Thought 11.10

For a complete overview of the Violations see below.

No Critical Violations

Violations

Albertson's (Bakery)

6524 Slide

-

Albertson's (Meat/Fish)

6524 Slide

-

Ashton of Southhaven, Inc.

4611 66th St.

-

Cactus Theatre

1812 Buddy Holly

-

Children's Home of Lubbock

4404 Idalou Rd.

-

Chimy's Cerveceria (Bar)

2417 Broadway

-

Comfort Suites

5113 S. Loop 289

-

Hastings

320 N. University 

-

Schlotzskys

3701 19th St.

-

Shaping the Future

2902 Weber Dr.

-

Vera Faz

1902 18th St.

-

Yamagata Japanese Steakhouse

5905 82nd St. Suite 104

-

One Critical Violation

Buckner Children & Family Services

129 Brentwood Ave.

N/A

Barnes & Noble

6707 Slide

25

Best Western Windsor Inn

5410 I-27

25

Chimy's Cerveceria

2417 Broadway

20

Church's Fried Chicken

1702 E. Broadway

20

Just Smokes

815 50th St.

19

Sonic Drive In

7901 82nd St.

25

Albertson's (Deli)

6524 Slide

13

Burger King

6003 W. 19th St.

13

Coffee Haus

1401 University

12

Southhaven

4613 66th St.

8

Two or More Critical Violations

Rockfish Seafood Grill

6253 Slide

10, 25

Josie's

2332 19th St.

1, 15

Linda's Cafe

620 W. 19th St.

13, 24, 25

Texas Roadhouse of Lubbock

4810 S. Loop 289

14, 24, 25

Sonic Drive In

6419 W. 19th St.

15, 17, 20, 24

Josie's

3312 Ave. Q

3, 7, 11, 17

Summer Palace

4210 82nd St.

2, 3, 7, 8, 12, 17, 20, 24, 25

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
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