Food for Thought 10.24 - KCBD NewsChannel 11 Lubbock

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Food for Thought 10.24

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For a complete overview of the Violations see below.

No Critical Violations

Violations

Josie's #4

1308 50th St

-

One Critical Violation

Cage Club

150 Slaton Hwy

25

Texas Creme Donuts

6604 W. 19th St

25

Lubbock Nutrition Store

1301 50th St

24

Omni Cafe

1205 13th St

25

South Plains AIDS Resource Center

4819 Ave. Q

24

Wee Care Child Center

5502 19th St

25

D&G Catfish

4701 I-27

12

El Tenampa Club

407 MLK Blvd

12

Two or More Critical Violations

J&B Coffee Co.

2701 26th St

17,26

Uncle Chien's

3004 34th St

15,25

Double Dave's Pizza

405 Slide Rd

14,18

Lone Star Oyster Bar

3040 34th St

11,25

Lone Wolf Express

5702 W. 19th St

13,25

Lowe's

2706 20th St

10,24

United Supermarkets(Deli)

401 Slide Rd

3,24

Lunch House

1513 E. 5th St

12,17,25

Taco Bell

908 Slide Rd

13,17,25,27

Taco Villa

1620 Ave. Q

7,11,16

Hayne's Meat Market

8116 W. 19th St

9,13

 

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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