Food for Thought 3.30 - KCBD NewsChannel 11 Lubbock

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Food for Thought 3.30

For a complete overview of the Violations see below.

No Critical Violations

Violations

Bowie Elementary School

2902 Chicago Ave.

-

Chatman Hill E. T. BBQ

512 E. 23rd St.

-

Fiesta Ballroom

1902 E. 4th St.

-

Mackenzie Jr. High School

5402 12th St.

-

Mahon Elementary School

2010 Cornell Ave.

-

On the Border (Bar)

6709 Slide Rd.

-

Rush Elementary School

4702 15th St.

-

Smylie Wilson Jr. High School

4401 31st St.

-

Tom & Bingo BBQ

3006 34th St.

-

Texas Quick Mart

6002 Slide Rd.

-

Town & Country

1818 Ave. A

-

Wright Elementary School

1302 Adrian Ave.

-

One Critical Violation

Brown Elementary School

2315 36th St.

24

Club Heat

1505 34th St.

19

Cornerstone Court

2101 Ave. Q

22

Hardwick Elementary School

1420 Chicago Ave.

25

Murfee Elementary School

6901 Nashville Ave.

25

Pizza Hut

2109 19th St.

22

Ripley Do Da's

5811 69th St.

16

Town & Country

3401 98th St.

20

Waters Elementary School

3006 78th St.

25

Stewart Elementary School

4815 46th St.

2

Two or More Critical Violations

Haynes Elementary School

3802 60th St.

24, 25

Monterey High School

3211 47th St.

24, 25

Maedgen Elementary School

4401 Nashville Ave.

7, 25

On the Border (Restaurant)

6709 Slide Rd.

3, 25

YWCA O'Neil Head Start

3101 35th St.

21, 24, 25

Cotton Patch Cafe

6810 Slide Rd.

7, 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
  • get more>> Web Enhanced 3/30/06Food for Thought 3.30More>>

  • 3/30/06

    Food for Thought Report 3.30

    Food for Thought Report 3.30

    Health inspectors kept busy checking out 35 local kitchens. Fourteen of those were school cafeterias, and more than half of those schools were less than perfect. Plus two BBQ joints are smokin'' hot in this Food for Thought.
    Health inspectors kept busy this week checking out 35 local kitchens. Fourteen of those were school cafeterias, and more than half of those schools were less than perfect. Plus two BBQ joints are smokin'' hot in this Food for Thought. NewsChannel 11's Christy Hartin dishes out the details.
  • get more>> Web Enhanced

    Food for Thought Health Code Violations

    Curious about just what a critical violation is? Find out the rules that Lubbock restaurants have to follow to make the grade.
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