Food for Thought 12.22 - KCBD NewsChannel 11 Lubbock

12/22/05

Food for Thought 12.22

For a complete overview of the Violations see below.

No Critical Violations

Violations

Billiards Plus-Bar

5610 Frankford Ave.

-

Raff & Hall

3404 I-27

-

One Critical Violation

Sam's-Meat Market

4304 W. Loop 289

24

Diamond Shamrock #1453

5113 82nd

8

Diamond Shamrock # 1457

5720 Spur 327

13

Whataburger

7201 Quaker Ave.

25

Two or More Critical Violations

Seven Eleven

2523 Parkway Dr.

21, 25

Texas Games

1625 19th Street

16, 22

Wal-Mart-Seafood

702 W. Loop 289

17, 25

Little Panda

6302 Frankford Ave.

13, 24

Seven Eleven # 404

2608 Ave. Q.

8, 24

Wal-Mart-Meat

702 W. Loop 289

9, 17

Native Texan

2907 Slide Rd.

3, 25

Sam's-Grocery

4304 W. Loop 289

9, 10

Wal-Mart-Grocery

702 W. Loop 289

3, 10

Chuck E Cheese

5612 W. Loop 289

2, 13, 20

Seven Eleven #400

2318 19th St.

3, 10, 24

Seven Eleven #403

802 Ave. Q.

3, 8, 17, 21, 24

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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