Food for Thought 11.27 - KCBD NewsChannel 11 Lubbock

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Food for Thought 11.27

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For a complete overview of the Violations see below.

No Critical Violations

Violations

 AFC Sushi @ United Supermarket

4205 98th St.

-

 Buffalo Wild Wings

8212 University

-

 Market Street (Bakery)

4205 98th St.

-

 Market Street (Dish Solution Cottage)

4205 98th St.

-

 Market Street (Grocery)

4205 98th St.

-

 Market Street (Produce)

 4205 98th St.

-

 Market Street (Taste of Market Street)

 4205 98th St.

-

 River Smith's Catering (Mobile #1)

406 Ave. Q

-

 Ronnie

 5206 82nd St., Suite 7

-

One Critical Violation

 Market Street (Coffee & Keva Juice)

4205 98th St.

25

 Market Street (Deli, hot foods, pizza, sandwiches)

4205 98th St.

25

 Market Street (Meat & Fish)

4205 98th St.

25

 Pizza Hut

4926 50th St.

25

 Stella's Deli & Restaurant (Bar)

4646 50th St.

25

 Yamagata Japanese Steakhouse

5905 82nd St.

25

Two or More Critical Violations

 Kentucky Fried Chicken

215 N. University

20, 25

 First United Methodist Church

1502 13th St.

13, 20

 Taqueria Y Dulceria Guadalajara

1925 19th St.

2, 25

 McAlister's Deli

4210 82nd St.,
Suite 212

8, 24, 25

 Subway

1109 University

8, 25, 26

 Papa John's

2420 9th St.

10, 13, 24

 Stella's Deli & Restaurant
(Food Service)

4646 50th St.

8, 16, 20, 25

 Souper Salad

6703 Slide

2, 8, 10, 25

 McAlister's Deli

 2415 19th St.

2,10,16,24,25

 Buffalo Wild Wings (Food Service)

8212 University

7,14,20,24,25

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
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    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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