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Food for Thought Report 9.6.18

Updated: Sep. 25, 2018 at 12:49 PM CDT
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LUBBOCK, TX (KCBD) - Here is this week’s FULL Food for Thought Report

EstablishmentAddressViolations
Aramark LISD K-122010 Caesar ChavezNone
Brookdale Shadow Hills110 Frankford AvenueNone
Hayashi Midtown3701 19th StreetNone
Hodges Elementary5001 Avenue PNone
Honey Elementary3615 86th StreetNone
Jackson Elementary201 Vernon AvenueNone
Jane Miller Elementary6705 Joilet DriveNone
McWhorter Elementary2711 1st StreetNone
Overton Elementary2902 LouisvilleNone
Premier High School2002 West Loop 289None
Roberts Elementary7901 Avenue PNone
Staybridge Suites Lubbock4801 South Loop 289None
United Market Street (express fuel)3405 50th StreetNone
United Market Street (pizza/pasta) 3405 50th StreetNone
United Market Street (grocery)3405 50th StreetNone
Waters Elementary3006 78th StreetNone
Wright Elementary1302 Adrian StreetNone
Bolton Oil Company8002 Slide Road34
Frenship Upland Heights10020 Upland Avenue18
Lubbock Cooper Elementary4020 185th Street42
McDonald’s102 North University32
Respados Colina2203 Clovis Road39
United Market Street (Starbucks)3405 50th Street42
Lubbock Cooper East2727 134th Street11, 32
Maegden Elementary4401 Nashville32, 42
Ramirez Elementary702 Avenue T32, 35
R. Wilson Elementary2807 25th Street32, 42
United Market Street (produce)3405 50th Street19, 42
United Market Street (seafood) 3405 50th Street18, 39
Atkins Middle School5401 Avenue U10, 11, 39, 42
Cinemark Movies 165721 58th Street2, 32, 40, 42, 45
Taco Villa9809 Slide Road9, 33, 34, 37, 42
United Market Street (bakery)3405 50th Street32, 36, 39, 42, 45
United Market Street (deli) 3405 50th Street9, 18, 24, 32, 34, 39
A&W/Long John Silver’s1101 50th Street10, 28, 32, 37, 40, 42, 43, 45, 47
Lillie’s Place6313 19th Street18, 29, 31, 32, 33, 34, 35, 36, 38, 39, 42, 45
Durango’s Restaurant5004 Frankford Avenue1, 2, 9, 10, 14, 18, 22, 27, 32, 34, 37, 45, 47

VIOLATION GLOSSARY

3 Point Violations (Priority Items) - Violations require immediate corrective action (not to exceed 3 days)

1 -Proper Cooling Time & Temperature

2 -Proper Cold Holding Temperature (41 Degrees/45 Degrees)

3 -Proper Hot Holding Temperature (135 Degrees Fahrenheit)

4 -Proper Cooking Time & Temperature

5 -Proper Reheating Procedures for Hot Holding (165 Degrees Fahrenheit in Two Hours)

6-Time as a Public Health Control; procedures & records

7-Food and Ice Obtained from Approved Source; Food in Good Condition, Safe, and Unadulterated; Parasite Destruction

8-Food Received at Proper Temperature

9-Food Separated & Protected; Contamination Prevented During Food Preparation, Storage, Display, and Tasting

10-Food Contact Surfaces and Returnables; Cleaned and Sanitized

11-Proper Disposition of Returned, Previously Served or Reconditioned

12-Management, Food Employees and Conditional Employee’s Knowledge Responsibilities, and Reporting

13-Proper Use of Restriction and Exclusion; No Discharge from Eyes, Nose, and Mouth

14-Hands Cleaned and Properly Washed/Glove Used Properly

15-No Bare Hand Contact with Ready to Eat Foods or Approved Alternate Method Properly Followed

16-Pasteurized Foods Used; Prohibited Food Not Offered; Pasteurized Eggs Used when Required

17-Food Additives; Approved and Properly Stored; Washing Fruits and Vegetables

18-Toxic Substances Properly Identified; Stored and Used

19-Water from Approved Source; Plumbing Installed; Proper Backflow Device

20-Approved Sewage/Wastewater Disposal System; Proper Disposal

2 Point Violations (Priority Foundation Items) - Violations Require Corrective Action (within 10 days)

21-Person in Charge Present; Demonstration of Knowledge and Perform Duties/Certified Food Manager (CFM)

22-Food Handler/No Unauthorized Persons/Personnel

23-Hot and Cold Water Available; Adequate Pressure; Safe

24-Required Records Available (shellstock tags, parasite destruction); Packaged Food Labeled

25-Compliance with Variance, Specialized Process and HACCP

26-Posting of Consumer Advisories; Raw or Undercooked Foods (disclosure/reminder/buffet plate); Allergen Labeling

27-Proper Cooling Method Used; Equipment Adequate to Maintain Product Temperature

28-Proper Date Marking and Disposition

29-Thermometers Provided, Accurate, and Calibrated; Chemical/Thermal Test Strips

30-Food Establishment Permit (current and valid)

31-Adequate hand washing Facilities; Accessible and Properly Supplied; Used

32-Food and Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed and Used

33-Warewashing Facilities; Installed, Maintained, Used/Service Sink or Curb Facility Provided

1 Point Violations (Core Items) - Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection (whichever comes first)

34-No Evidence of Insect Contamination, Rodent/Other Animals

35-Personal Cleanliness/Eating, Drinking or Tobacco Use

36-Wiping Clothes; Properly Used and Stored

37-Environmental Contamination

38-Approved Thawing Method

39-Utensils, Equipment & Linens; Properly Used; Stored; Dried & Handled/In Use Utensils; Properly Used

40-Single Service & Single Use Articles; Properly Stored and Used

41-Original Container Labeling (Bulk Food)

42-Non-Food Contact Surfaces Clean

43-Adequate Ventilation and Lighting; Designated Areas Used

44-Garbage and Refuse Properly Disposed; Facilities Maintained

45-Physical Facilities Installed; Maintained and Clean

46-Toilet Facilities; Properly Constructed, Supplied and Clean

47-Other Violations

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