LUBBOCK, Texas (KCBD) – A steakhouse and sushi bar is back open after inspectors found almost 60 violations during their latest health inspection.
Kobe Japanese Steakhouse & Sushi Bar at 6810 Milwaukee had 58 violations.
Because of a score below 70, the facility was temporarily shut down to clean up and correct their violations.
Multiple items in the walk-in cooler were above the safe cold temperature of 41° including: eggrolls, raw beef, raw chicken, spicy tuna mix, fried calamari, and lo mein noodles.
The ambient temperature of the walk-in cooler was 55°. It must be able to keep foods at 41° or below.
There was no thermometer in the walk-in cooler.
There was no probe thermometer for food available.
Beef and fried calamari were held more than a week and a half past their use by date.
Raw chicken, raw shrimp and other raw seafood were stored above ready-to-eat items.
Knives and cutting boards were dirty.
Plastic pitchers used to dispense rice were dirty.
Utensils and pans were being washed but not sanitized.
The soda nozzles were dirty.
The items on a cooking cart had not been washed.
Prep tables were visibly soiled with raw meat pieces and dried spills.
A toxic item was not properly labeled.
Antibiotic cream was in a pitcher on a prep table.
Bottles of alcohol were on a shelf above a prep table.
There was a metal scrubber in a hand sink. And, an employee dumped liquid into a hand sink. Hand sinks are for handwashing only to prevent cross-contamination.
An employee turned off the faucet at the hand sink with their bare hands. A barrier, like a paper towel, must be used to prevent cross-contamination.
There were no paper towels at a hand sink.
The cooks were washing their hands at the 3-compartment sink.
The basin of the hand sink is no longer sealed to the surface and is causing water to drip onto the floor.
A rice cooker has a cracked and broken handle.
A knife was bent.
Blue tape was used to hold a charger part on a food prep shelf.
Not all cooking or food service staff have their food handlers certifications.
There were no test strips for the sanitizer solution.
The inspector notes due to the number and the nature of the violations staff did not demonstrate food safety knowledge.
(Core)
No Handwashing signage was posted in either restroom.
The back door has a gap on the bottom that allows entry of pests and debris.
The additional men’s restroom had a smoking odor, but no evidence of tobacco was found.
The walls and floors in the walk-in cooler are visibly soiled.
The walls and floors in the prep area are visibly soiled.
Chef’s hats, and ball-type caps are stored on a shelf above the prep table, and on a hook installed on the side of the clean wares rack.
Personal items (drinks, food, mirror, head phones, eyeglasses) are stored on shelves above prep tables, and food service foods in the prep area, the walk-in cooler, and in dry storage area.
Microwave was visibly soiled inside and outside surfaces.
WIC racks are visibly soiled.
Reach-in freezer in the bar area is visibly soiled with debris.
Bulk storage containers labeled as soy sauce that are being reused to store sugar, salt, flour, diced ginger, garlic, and various sauces, are not labeled with the common name of the food it has in it.
Empty soy sauce containers are being reused to store sauces, and other dry foods throughout the food service.
Plastic wrap is being used to tie the rod of the butcher paper onto the legs of a prep table, and to hold a pitcher of mixed item/utensils on a conduit pipe on a prep table.
A plastic gallon bottle was cut into a scoop for bulk food item dispensing.
Roll of butcher paper installed under a prep table is visibly soiled.
Clean cutting boards and utensils are stored behind the faucets at both the bar and prep area 3-compartment sinks.
An ice scoop used to dispense ice is stored touching the side of a liquor bottle in the bar area between uses.
Small soup bowls wrapped in plastic wrap, and stored inside bulk bins, are being used to dispense bulk dry food items (sugar, salt, flours).
Food containers with RTE foods are stored in the WIC stacked on each other without being covered to protect from contamination (green onions container over uncovered cut mushrooms, and cut zucchini in tub over uncovered cut zucchini).
A not-in-current-use open bag of flour was stored on the floor in the prep area.
Bulk bin of rice stored in the dry storage area is on the floor.
Containers of margarine are stored uncovered on the not-in-current-use grilling carts.
Bowls with dried seasonings, dried mushrooms, and dried onion, for soup are stored stacked without being covered or wrapped between bowls.
The box of liquid seasoning that is stored in the dry storage rack, is visibly damaged with a dry white colored patch on the box. The bag is intact.
Staff placed a squeeze bottle on the floor to refill it from a bulk soy sauce container.
Unlidded personal drinks, and uncovered personal foods, are stored on prep tables.
A metal tin pest box for rodents was stored on a box containing unopened vinegar bottles in the bottom shelf of the dry storage rack.
The facility was shutdown for 24 hours to correct their violations. It was re-inspected and allowed to reopen.
O’Hana Ramen & Sushi Bar at 5214 98th had 27 violations.
Crab legs were above the safe cold temperature of 41°.
Cooked chicken was not hot enough. Must be at least 135°.
Raw chicken was stored above raw shrimp.
There were no paper towels at a hand sink.
A trashcan was blocking a hand sink.
There was a scrub pad in a hand sink and a plastic container in a hand sink. Hand sinks are for handwashing only to prevent cross-contamination.
The dishwasher was not sanitizing.
The sanitizer solution in a bucket was not strong enough.
There was a buildup of debris on the magnetic knife holder.
Toxic items were not labeled.
Pesticide labeled “residential use only” was in the bathroom.
The inspector notes due to the number and the nature of the violations, including multiple priority violations, a lack of active managerial control was demonstrated.
(Core)
Hand sink in the warewashing area did not have a sign designating the sink as for hand washing only.
Employee personal food was stored with food for service in the reach in cooler at the sushi station.
Wet mop, not in immediate use, was stored with the mop head directly in the mop sink in a manner that did not allow for proper air drying.
Top of the ice machine in the facility was heavily soiled with black debris.
Deflector plate of the ice machine was visibly soiled on the nonfood-contact portion of the equipment.
Vent covers in the warewash area were visibly soiled with a buildup of dust and other debris.
Cleaned metal containers were stacked wet on the drying rack in a manner that did not allow for proper air drying.
Single-use to-go containers and lids were stored in boxes that were placed directly on the ground in the office.
Frozen raw fish was being thawed under ambient air at the sushi station.
Pickled eggs were stored in a container that was placed directly on the ground in the walk in cooler.
Raw beef was stored in a container that was placed directly on the ground in the walk in freezer.
Container of sushi ginger was stored in a bucket that was placed directly on the ground.
Wet rag, not in immediate use, was stored on the counter at the sushi station outside of a sanitizer bucket.
Sanitizer bucket in the warewashing area was placed directly on the ground.
The report shows most violations were corrected at the time of the inspection.
Teriyaki Crush & Wok at 5109 82nd had 21 violations.
Cooked chicken was above the safe cold temperature of 41°.
Honey chicken and sweet-and-sour chicken were not at least 135°.
The magnetic knife holder was visibly dirty.
An employee did not use soap when washing their hands.
An employee put on gloves without first washing their hands.
An employee washed their hands for less than 20 seconds.
An employee turned off the faucet at the hand sink with their bare hands. A barrier, like a paper towel, must be used to prevent cross-contamination.
A toxic item was not labeled correctly.
The inspector notes, due to the number and the nature of the violations management did not show active managerial control.
(Core)
Wet mop, not in immediate use, was stored with the mop head directly in the strainer of the mop bucket in a manner that did not allow for proper air drying.
Employee personal food was stored on a prep table tin the cooking area.
Employee personal drink was stored on a prep table in the cooking area.
Walk in cooler vent covers were visibly soiled with a black debris.
Container of a brown powder was not labeled to identify the contents.
Scoop was stored in a container of pepper. When the scoop was placed in the container, the container could not be closed.
Raw shrimp was thawing under stagnant water in the sanitize compartment of the three-compartment sink.
Container of RTE cooked rice was stored on the ground in the walk in freezer.
Container of raw chicken was stored directly on the ground next to the battering machine.
Bucket of soy sauce was stored directly on the ground in the dry storage.
Container of cut lettuce was stored directly on the ground in the walk in cooler.
The report shows most violations were corrected at the time of the inspection.
Hibachi Express at 4409 114th had 20 violations.
Cooked chicken did not cool properly. This can cause bacteria growth.
Raw shrimp was stored above ready-to-eat cheese.
A hand sink was blocked.
The person in charge washed their hands in the 3-compartment sink.
A magnetic knife holder was dirty, and clean knives had debris on them.
A toxic item was not labeled.
Cigarettes and a lighter were stored above food items.
A plastic bin was in a hand sink, and a plastic lid was in another hand sink. Hand sinks are for handwashing only to prevent cross-contamination.
The inspector notes, due to the number and the nature of the violations a lack of active managerial control was demonstrated.
(Core)
Employee personal food was stored above food for service in the dry storage area.
Wet mop, not in immediate use was stored in the strainer of the mop bucket in a manner that did not allow for proper air drying.
Single-use plastic container was reused as a scoop to dispense bulk foods.
Cleaned metal containers on the drying rack were stacked wet in a manner that did not allow for proper air drying
Walk in freezer had a heavy amount of ice on the walls.
Wet wiping cloth, not in immediate use, was stored on the cutting board at the sushi station.
Fly paper strips were hung directly above the prep table in the kitchen. Fly paper had dead flies attached to it.
The report shows most of the violations were corrected while the inspector was there.
Twisted Root Burger Co. at 116 W. Loop 289 had 16 violations.
There was an accumulation of food debris on tongs and the french fry cutter.
An employee touched personal items and then put on gloves without washing their hands.
An employee used the hand sink to rinse off a grill scraper. Hand sinks are for handwashing only to prevent cross-contamination.
An employee turned off the faucet at the hand sink with their bare hands. A barrier, like a paper towel, must be used to prevent cross-contamination.
Sanitizer testing strips were expired.
Paint was peeling on the citrus squeezer.
Shut off valves were not properly installed on a service sink.
(Core)
Light coming through west entrance doors.
Manual shut off valves installed downstream of AVB on service sink fixture, not approved for that specific application.
Hand washing sign not available at hand washing station located near fryers.
Lidded personal beverage stored on prep table next to ware washing station.
Personal headphones and two personal phones stored on shelf above prep table located near ware washing station.
Accumulation of dust on fan shrouds located in frying station reach-in cooler.
Accumulation of grease and dust on vent above clean wares rack.
Ice buckets, between uses, stored upright next to ice machine.
Wet wiping cloth, not in-use, stored on counter of bar.
The report shows most violations were corrected at the time of the inspection.
Now the good news.
Here’s a look at this week’s Top Performers:
Graze Craze at 4206 19th
McDonald’s at 102 N University
Pizza Hut/Wingstreet at 1910 Quaker Ave.
Subway at 1109 University
Copyright 2026 KCBD. All rights reserved.