Food for Thought 9.14 - KCBD NewsChannel 11 Lubbock

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Food for Thought 9.14

For a complete overview of the Violations see below.

No Critical Violations

Violations

Alderson Academy

219 Walnut Ave.

-

Bozeman Elementary School

 3101 E. 2nd St.

 -

Hardwick Elementary School

1420 Chicago Ave.

 -

Jesse's Grill

 2605 2nd St.

 -

Mackenzie Junior High School

 5402 12th St.

 -

Parkway Elementary School

 406 N. Zenith Ave.

 -

Stewart Elementary School

 4815 46th St.

 -

One Critical Violation

Honey Elementary School

3615 86th St.

24

Smith Elementary School

 8707 Dover Ave.

25

Bowie Elementary School

 2902 Chicago

12

Triple J Chophouse & Brew Co.

 1807 Buddy Holly Ave.

7

Two or More Critical Violations

Crestview Elementary School

6800 81st St.

13, 25

City Grill

4609 Ave. A

2, 25

A New World Daycare #2

2601 Slide Rd.

8, 16, 23

Town & Country

 806 34th St.

7,9,18,20,24,25

 

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