Food for Thought 10.5 - KCBD NewsChannel 11 Lubbock

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Food for Thought 10.5

For a complete overview of the Violations see below.

No Critical Violations

Violations

 Caprock Cafe (bar)

3405 34th Street

-

 Cold Stone Creamery  2421 Broadway

 -

 Daiquiri Lounge
(Champagne Room)
  2202 Broadway

 -

 Daiquiri Lounge
(food service)
  2202 Broadway

 -

 Daiquiri Lounge
(Beer Garden)
  2202 Broadway

 -

 Daiquiri Lounge
(ANX Sports Lounge)

 2202 Broadway

 -

 Dollar General

 9604 University

 -

 The Fillin' Station

 2102 5th St.

 -

 Koffee Kup

 2912 Slide

 -

 Tejano's Club 97

 5401 Avenue Q

 -

 Williams Elementary

4812 58th St. 

 -

One Critical Violation

 The Playhouse & Learning Station

2504 82nd St.

25

 Taco Bell

 2408 82nd St.

 25

 Wild West

 2216 I-27

 16

 Coronado High School

 3307 Vicksburg

 12

 Nothin Butt Smokes

 2502 79th St.

 8

Two or More Critical Violations

 Caprock Cafe (restaurant)

3405 34th St.

13, 25

 Westwind Elementary School

6401 43rd St.

13, 25

 Wolffarth Elementary School

3202 Erskine

10, 21

 Buffalo Wild Wings (bar)

 8212 University

 14,17,25

 Northridge Elementary School

 6302 11th St.

 13,20,25

 Seven Eleven

 8126 University

 8,13,24

 Seven Eleven

 2504 98th St.

 3,13,25

 Texas Cafe & Bar (bar)

 3604 50th St.

 8,19,20,25

 Buffalo Wild Wings(restaurant)

  8212 University

 7,13,24,25

 Texas Cafe & Bar (restaurant)

 3604 50th St.

 8,13,17,18,25

 Pizza Hut

 5718 4th St.

 7,8,10,13,25

 Town & Country

 8112 Ave. H

 3,7,11,24,25

 Josie's

 2332 19th St.

 2,3,11,20,25

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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