Food for Thought 6.10 - KCBD NewsChannel 11 Lubbock

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Food for Thought 6.10

 

For a complete overview of the Violations see below.

No Critical Violations

Violations

Copper Rawlings Senior Center

213 40th St.

-

Hope Deliverance Temple

2812 E. 4th St.

-

Sunrise Canyon

1950 Aspen Ave.

-

One Critical Violation

The Learning Bridge

1001 Indiana Ave.

9

Two or More Critical Violations

Mama Mia Papa Pia

1526 19th St.

17, 21

Homewood Suites

5320 W. Loop 289

3, 13

Rockfish Seafood Grill

6253 Slide Rd.

8, 20, 25

Brown's Ice Cream

1722 Parkway Dr.

2, 21, 24

Town & Country

3401 98th St.

2, 16, 20

Brown's Ice Cream

1722 Parkway Dr.

13, 16, 24, 26

Seven-Eleven

3402 98th St.

8, 17, 20, 24

El Burrito Mexicano II

4250 Ave. A

2, 13, 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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