LUBBOCK, Texas (KCBD) – A Chinese buffet is reopened tonight after a failing health inspection forced them to close their doors for 24 hours to clean up.
That’s just one of the low performers in this week’s Food for Thought.
Lubbock health inspectors shut down China Star Asian Buffet at 1919 50th for 24 hours after they were cited with 36 violations.
The facility was using time without temperature control for items on the prep line but did not have a timestamp or a time log available.Raw seafood was stored directly above ready to eat sauces.Raw shrimp was stored above cooked shrimp.Hand sink in the warewash was not able to provide hot water at time of inspection. Valve supplying hot water to the hand sink was turned off.Dirty Knives and other utensils were stored with clean ones.The three compartment sink was not sanitizing.A brushes used to apply oil to pans with visibly soiled with a buildup of debris.A spatula was damaged.A can opener was dirty.Multiple cans were heavily dented. This can cause botulism.A toxic item was not labeled.A can of spray deodorant was above single use items.Employees personal medication was not properly stored.A large container of cooked rice was not cooling properly.Cooked ribs did not have a date mark.
Because the facility had an inspection score below 70%, they’re forced to close for a minimum of 24 hours to correct violations before reopening.
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)
Wiping cloth, not in immediate use, was stored wet outside of a sanitizer bucket.Sanitizer buckets were stored directly on the ground in the hibachi area.Sanitizer buckets used to stored wiping cloths were stored directly on the ground.Cooked ribs were stored in the walk in cooler uncovered.Clean ware storage above the prep table was heavily soiled with a buildup of dust and other debris.Frozen raw shrimp was thawing under stagnant water.Ice scoop was stored between uses on a pan that was visibly dirty.Metal container were stacked wet on the clean utensil rack in a manner that did not allow for proper air drying.Single-use container was reused as a scoop for rice.Bulk storage container of a white powder in the dry storage was not labeled to identify the contents.Sticker residue and old stickers were found on the outside of cleaned containers used to store food in the walk in cooler.Fan in the prep area had a heavy accumulation of debris.Fire suppression system above the fryer was heavily soiled with a buildup of sticky debris.Heavy ice buildup was present in the walk in freezerEmployee personal bag was stored on the clean wares rack in the warewashing area.No covered waste receptacle was present in the employee restroom
“Due to an inspection score below 70%, facility will be required to close for a minimum of 24 hours from the closing of this inspection report.
To reopen, facility must complete ALL of the following:
1) Clean all fans and heaters
2) Clean, sanitize, and allow to properly air dry all wares within the facility.
3) Provide a written procedure that complies with 228.75(i)(1) for time alone as a public health control.
4) Provide a written procedure for cooling rice that includes:
a) How rice will be cooled
b) Where rice will be cooled
c) How proper temperature benchmarks will be verified (135°F-70°F within 2 hours & 135°F-41°F within 6 hours).
d) A statement that explains why rice must be cooled correctly (mentions spore forming B. Cereus)
5) Provide a temperature log for rice that was cooled during the time that facility was closed.”he facility has since reopened after a follow-up inspection.
Cheveland at 4:11 University had 17 violations.
An open package of sausage do not have a date mark.Several items were not stored properly. Raw bacon and raw chicken were stored above ready to eat tortillas.Raw shrimp was above leafy greens.Raw eggs were above Barbacoa.Raw chorizo was above sugar.Utensils had sticker residue on them.Utensils were not being sanitized.Canned food was dented. This can cause botulism.Employees did not wash their hands before putting on their gloves.An employee handled parsley with their bare hands.A toxic item was not labeled.
(Core)
Raw chorizo thawing at ambient temperature on prep table. Raw chorizo measured 36F.Utensil with handle stored in contact with the food in container of RTE rice.Clean utensils stored wet, not in a self draining position that allows air drying.Employee personal drinks stored on prep cooler.Employee personal drinks stored above RTE food in RIC.
The report shows most of the violations were corrected at the time of the inspection.
Fieldhouse Deli at 8004 Quaker had 15 violations.
Cut lettuce was above the safe cold temperature 41°.Raw bacon was stored above ready to eat turkey breast.A whisk was dirty.Several items were held past their used by date including, tomatoes, potato soup, ranch dressing, diced turkey, coleslaw and pickled onions.Hard boiled eggs did not have a date mark.A stainless steel scrubber was on a hand sink and a mop was leaning on the hand sink. Hand sinks are for handwashing only to prevent cross-contamination.Drain lines for the three compartment sink were not plumbed correctly.Not all employees had food handler training certificates available or current.
(Core)
Box of single-use food containers stored on floor by back hand wash sink.A container of employee personal food stored above facility product in reach in cooler.The report shows most violations were corrected at the time of the inspection.Pete’s Drive In #3 4156 34th St. had 13 violations.Several items in the walk-in cooler were above the safe cold temperature 41° including mashed potatoes, eggs, deli meat, burrito and hotdogs.There were no visible working thermometers in any of the coolers.Raw eggs were stored above sliced tomatoes and cheese.Sanitizer solution was at toxic levels.An employee handled hamburger buns with their bare hands.A toxic item was not labeled.A can of insecticide listed for home use only was on a shelf.
The inspector notes due to multiple priority violations, managerial control was not observed.
Pete’s Drive In #3 4156 34th St. had 13 violations.
Several items in the walk-in cooler were above the safe cold temperature 41° including mashed potatoes, eggs, deli meat, burrito and hotdogs.There were no visible working thermometers in any of the coolers.Raw eggs were stored above sliced tomatoes and cheese.Sanitizer solution was at toxic levels.An employee handled hamburger buns with their bare hands.A toxic item was not labeled.A can of insecticide listed for home use only was on a shelf.
The inspector notes due to multiple priority violations, managerial control was not observed.
(Core)
The back door of the facility had light showing beneath the door.Tongs used to handle cut limes were stored on a nail against a painted wall, and touching the wall. The wall is not a food contact surface and is not maintained clean for utensil storage.Plastic food storage container had cracks on the bottom food contact surface.Ingredients are stored in repurposed single-use containers of other products, such as diced pickles in the walk-in cooler stored in a plastic jar originally containing nuts.At least 2 ceiling tiles in the kitchen area are missing or damaged.
The report shows most of the violations were correct at the time of the inspection.
Now to the good news. Here’s a look at this week’s Top Performers:
Starbucks inside the United at 4425 19th St.SN Bahn Mi-Vietnamese Sandwich & More at 5815 82nd
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