LUBBOCK, Texas (KCBD) – Several familiar names land on the low performers list in this week’s Food for Thought, after racking up dozens of violations but not every kitchen missed the mark.
But a few local favorites are being recognized for doing things right.
Anna’s Mexican Restaurant at 6909 Indiana had 20 violations.
Green chilis did not have a date mark. Utensils were cleaned but were not being sanitized.A sanitizing solution was at toxic levels.The sanitizer in the dish washer was not strong enough.Cans were dented. This can cause botulism.A toxic item was not labeled. Not all employees had a current food handler certification. There was no certified food manager available.
(Core)
Gaps along top and bottom or rear door, and hole in screen, allowing for the possible entry of pests.Cloth used for wiping stored out of solution between use. Containers of sanitizing solution stored on floor. RTE tortillas stored on floor.Utensil stored with handle in contact with the food in container of chili powder. Clean utensils stored wet, not in a self draining position that allows air drying. Magnetic knife holder soiled with an accumulation of dust and dirt. Top of ice machine with an accumulation of dust and dirt. Holes in wall under 3 compartment sink and behind hand sink, not maintained in good repair. Employee personal food stored above RTE tortillas in RIC. Employee cell phone stored on container of salt. CFM not posted in conspicuous location.
The report shows most violations were corrected at the time of the inspection.
China Star Asian Buffet at 1919 50th had 24 violations.
Sushi on the sushi line was above the safe cold temperature of 41 degrees. Multiple items on the buffet line were not at least 135 degrees including, shrimp, ribs, catfish, and chicken. Ready-to-eat ribs and chicken did not have a date mark. Raw beef was stored above ready-to-eat shrimp. Sanitizer solution was at toxic levels. An employee was experiencing persistent coughing. The thermometer in the reach-in cooler was not accurate.
(Core)
Cloth used for wiping, not stored in solution between use. Raw, uncut potatoes stored on floor in front prep area. Raw shrimp thawing in stagnant water at 75F. Raw shrimp at 31F. Raw chicken thawing in stagnant water at 75F. Raw chicken at 31F. Clean utensils stored wet, not in a self draining position that allows air drying. In use utensils stored, between use, in standing water at 60F at wok station. White substance stored in non original container, not identified with common name of food. White substance stored in non original container, not identified with common name of food. Oven and equipment used on wok line with an accumulation of dust, dirt, and food residue. Employee food stored above RTE corn on the cob in WIC. Floor and wall juncture not coved and closed to no larger than 1 mm. Hole in wall in dry storage area, not maintained in good repair. Ceramic floor tiles throughout kitchen damaged, missing, and broken, not maintained in good repair.
The report shows most violations were corrected while the inspector was there.
Cracker Barrel at 5018 Milwaukee had 32 violations.
Multiple utensils, glasses and pans were dirty and stored with clean wares. The deflector plate in the ice machine was dirty. The cook used a food bag to cover their hand while handling raw salmon. Then touched the plate the salmon was on with their bare hand and continued food prep. Toxic items were not stored properly. The sprayer at a sink was kept in a dirty bowl in between uses. A cutting board was scratched and had black spots. Plastic food containers were cracked. Gaskets on the thawing cooler were torn. Waste water from the dishwasher was overflowing onto the floor. The 3-compartment sink is leaking into a tub that was overflowing onto the floor. There were no food handler certifications available for the staff. Employees were using a non-approved method of hand washing when handling raw foods and ready-to-eat produces on the cook line. The inspector notes, due to the number and the nature of the violations – management did not show proper food safety knowledge.
(Core)
Ceiling tiles in the ware washing area are visibly damaged or missing. A not-in current use mop was stored inside the mop bucket at the mop sink in a manner not allowing air drying. Floors visibly soiled under equipment and in storage areas in the kitchen. A not-in current use mop was stored on the floor at the south entrance of the kitchen in a manner not allowing air drying. Walls in the ware wash area are visibly soiled. A ceiling tile in the back prep area is not installed properly with exposed pipes, and insulation over the in-current use food prep table. Food storage containers in clean storage had visible label residues not removed at ware wash. Food storage racks in the walk-in cooler had visible mold growth on the metal shelves. A not-in-current-use chicken breading station cooler was visibly soiled on the interior surface of the lid. Multiple plastic food containers, and metal food containers were stored wet after ware wash. In-use utensils (spatula, scoops, and knives) that were stored in standing water at three different food prep areas were in water measure by food thermometer at 88°F, 122°F, and 128°F, respectfully. The warming units have timers. Gray tubs stored in plastic food bags inside the reach-in-cooler where raw chicken is breaded were stored wet after ware washing. A clean metal mixing bowl was stored inverted on top of cases of unopened canned food in the back prep area. White bowls stored stacked on the first shelf of a prep table in the front food service area had visible white, nonfood chips of unknown source on the food contact surface of the first 5 bowls. No visibly damaged bowls observed in the area.
The report shows most violations were corrected at the time of the inspection.
Now to the good news. Here’s a look at this week’s Top Performers:
Easy Peasy Lemonade (Food truck) Papa V Pizza at 8008 Abbeville
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