Food for Thought 8.23 - KCBD NewsChannel 11 Lubbock

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Food for Thought 8.23

For a complete overview of the Violations see below.

No Critical Violations

Violations

 Children's Orchard

5302 Elgin

-

 Cinemark Movies 16

 5721 58th St.

-

 Embassy Suites Lubbock

 5215 S. Loop 289

-

 Frenchman's Inn

 4409 19th St.

-

 Frenship Willow Bend Elementary

 8816 13th St.

-

 South Plains Children's Shelter

 ----------------

-

 Taco Bell #2427

 402 Ave. Q

 - 

One Critical Violation

 Cracker Barrel

5018 Milwaukee

25

 Embassy Suites  5215 S. Loop 289

25

 Heritage Oaks Nursing &
Rehab Center		  5301 University

24

 Starting Line Learning Center 3714 22nd St. 

24

 Cancun Mexican Restaurant (Bar)  7905 University

12

Two or More Critical Violations

 Alcoholic Recovery Center
of Lubbock

1614 Ave. E

10, 25

 Highland Community Hospital

2412 50th St.

8, 25

 Taco Bell/TCBY

5713 W. 4th St.

2, 23

 Tommy's Drive In

 117 University

 2, 12

 Cancun Mexican Restaurant

 7905 University

 3, 24, 25

 Taqueria y Tortilleria
El Diamante

 313 N. Detroit

 10, 13, 25

 Joel's Restaurant

 1901 W. Loop 289

 2,17,24,25

 A New World Daycare

 1912 19th St.

 2,8,16,20,24,25

 Pei Wei Asian Diner

 4210 82nd St.

 2,3,8,10,25

 Ana's Asian Buffet

 7307 University

 2,3,8,10,20,25

 Boogie D's Catfish & Grill

 4730 Slide Rd.

 2,12,13,14,16

 Carniceria Sonora

 2837 Clovis Rd.

 2,10,11,12,
13,14,21,25

 La Michoacana

 2131 Clovis Rd.

 1,3,7,10,12,
20,21,24,25

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 (135 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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