LUBBOCK, Texas (KCBD) – Seventy-nine combined violations between four low performers this week.
Hayashi Midtown at 3701 19th had 14 violations.
Multiple cold foods were above the safe cold temperature of 41 degrees – including: raw salmon, green onions and spicy tuna.The dish washer was not sanitizing.The can opener was dirty.Items were marked with an 8-day date mark. They must be used within 7 days.There was no hand soap at a hand sink.
(Core)
There was no consumer advisory posted for the consumption of raw or undercooked foods.The reach-in cooler they were in had an ambient temperature of 47 degrees. It must be able to keep foods 41 degrees or colder.A cleaning solution was at toxic levels, and there were no test strips available.Door sweep at back door has a gap, allowing possible entry of pests and/or rodents.Wet wiping cloth was stored on sushi prep cutting board.Two boxes of single-service containers were stored underneath a prep table on the floor and across from grill.Containers of flour and sugar, stored underneath prep table, were not identified with the common name.Mop stored wet in mop bucket.Ceiling tiles are missing above beverage-in-box rack.
The report shows most of the violations were corrected at the time of the inspection.
Pho District 1 at 1910 Quaker had 14 violations
Two packages of raw beef was thawing in standing water. They were above the safe cold temperature of 41 degrees.Raw beef was stored above ready-to-eat jalapenos.Raw shrimp was above onions.Knives were dirty.Employee used their bare hands to hand ready-to-eat cut green onions.The sanitizing testing device was expired.The bottom shelf of the 3-compartment sink was lined with soiled cardboard.
The inspector notes, due to the numer and the nature of the violations management did not show proper food safety knowledge.
(Core)
Wet wiping cloth, in-between uses, stored on prep table.Two boxes of frozen product stored directly on floor of walk-in freezer.Two packages of raw whole beef, thawing in standing water for unknown amount of time, at prep sink. Two packages of raw whole beef measured above 41°F.Vent shrouds of walk-in cooler had an accumulation of dust.Wet mop stored in basin of mop sink, in a manner that did not provide proper air drying.
The report shows most of the violations were corrected while the inspector was there.
China Wok at 6002 Slide had 19 violations.
Crab rangoons were above the safe cold temperature of 41 degrees.An unopened package of wontons were molded.The 3-compartment sink was not sanitizing.Employees were washing and rinsing in the 3-compartment sink, but not sanitizing.The can opener was dirty.An employee washed of their gloves in a hand sink.The soap dispense at a hand sink was not working.A hand sink was blocked.A toxic item was not labeled.A bottle of medicine was stored near spices.The mop sink was not plumbed correctly.
The inspector notes, due to the number and the nature of the violations – active managerial control was not observed.
(Core)
Clothing was stored on a dry storage rack above spices.Wet mop, not in use, was stored in mop bucket.Personal drink was stored on prep table.Container of white powder was not identified with the common name of food.Metal containers were stacked wet on a drying rack above 3 compartment sink.Walk-in cooler racks have some plywood shelving.Gasket for reach-in cooler across from grill has a damaged, torn gasket.The inspection shows most violations were corrected while the inspector was there.
Tech Cafe at 6810 Milwaukee had 21 violations.
Several items were above the safe temperature of 41 degrees – including, salsa, milk and blue cheese dressing.Raw steak was stored over onions and ham.Packages of ham did not have a date mark.Dirty utensils were stored with clean ones.Utensils were chipped or melted. They must be kept in good repair.A can was dented. This can cause botulism.A can was not labeled.Employees turned off their faucet at the hand sink with their bare hands. A barrier, like a paper towel, must be used to prevent cross contamination.
The inspector notes, due to the number and the nature of the violations management did not demonstrate proper food safety knowledge.
(Core)
Containers of frozen foods are stored uncovered in a reach-in freezer with frost build-up.Packages of frozen turkey, breads, and waffles, are stored in the walk-in freezer on the floor.An open bag of commercially prepared garlic cloves that is stored in the RIC open with some cloves that have fallen out of the bag onto the shelf surface.The water hose used to clean the floor is stored hanging on side and over the rack with the still boxed cooking oil.Boxes of raw chicken, raw fish, and raw shell eggs, are stored on the floor in the walk-in cooler.Single-service foam portion cup is being used to dispense sugar from the bulk bin.Multiple bulk bins of sugar, salt, beans, rice, and flour mixes, were not labeled.Wire racks, and prep table shelf surfaces in the prep areas are visibly soiled.Reach-in cooler doors and handles are visibly peeling a plastic liner.RIF interior has frost build-up on the interior surfaces.A not-in-current-use mop is stored in the walk-in cooler on the floor.Bag of candy/drops, and a cell phone were stored on prep tables over food service article storage in the prep area.
The report shows most violations were corrected at the time of the inspection.
Aranda’s Taqueria at 4001 34th had 25 violations.
Roasted jalapenos were not at least 135 degrees.Barbacoa did not have a date mark.There was an accumulation black debris in the ice buckets.The can opener was dirty.Clean utensils were stored with food residue on them.Cans were dented. This can cause botulism.An employee was eating in the food prep area and returned to work without washing their hands.An employee handled a cell phone while wearing gloves and then returned to work without washing their hands and changing gloves.Employees handles tortillas with their bare hands. The facility does not have a bare hand policy.First aid kits were stored above ready-to-eat tortillas.A cup and spray nozzle were on the hand sink. Hand sinks are for hand washing only to prevent cross contamination.The rood handler certifications for employees was expired.
The inspector notes, due to the numer and the nature of the violations management did not show proper food safety knowledge.
(Core)
Employees eating tortillas in food preparation area of kitchen.Wiping cloth stored on can opener between use.Utensil stored with handle in contact with the food in container of dry seasoning.Clean utensils stored wet, not in a self draining position that allows air drying.Single use articles stored in baking powder and used as scoops.White substance stored in non original container, not identified with common name of food.Red substance stored in non original container, not identified with common name of food.Tops and interiors of all microwaves soiled with an accumulation of food residue.Employee personal drink stored above RTE tortillas.Employee backpack stored on pancake mix.CFM not posted.
The report shows most of the violations were corrected while the inspector was there.
Now to the good news. Here’s a look at this week’s Top Performers:
McDonald’s at 6001 19thDaiquiris to Go at 5412 SlideScooter’s Coffee at 8101 Indiana
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