Food for Thought Report 4.2 - KCBD NewsChannel 11 Lubbock


Food for Thought Report 4.2

LUBBOCK, TX (KCBD) - Out of 51 food establishments inspected this week only two restaurants are on the Food for Thought menu as low performers.

We start at La Malinche Restaurant at 1105 2nd Place. Inspectors cited this repeat low performer with seven critical violations.

  • According to the report a pest control company was called after "numerous" live and dead cockroaches were found throughout the kitchen.
  • Several items did not have an expiration date.
  • A cooling unit was holding food above 41 degrees.
  • There was no thermometer in a refrigerator.
  • The handle of a scoop and a plastic cup were inside food bins.
  • Several utensils were either dirty or broken.
  • Inspectors found unapproved cleaning chemicals under a sink.

When we called La Malinche we were told the restaurant is under new management, and they are in the process of reorganizing their policies and procedures to get everything where it needs to be.

Management tells us all violations have corrected. According to the report most of the violations were corrected during the inspection.

get more>> Web Enhanced 4/2/09
Food for Thought 4.2
Here is a complete list of the restaurants and their violations for the week ending on 4/2/09.

Our only other low performer is Beef O'Brady's at 5510 4th Street.

David Melton and his business partner, who are from Amarillo, purchased the restaurant less than a month ago. Melton invited us inside the kitchen to explain their seven critical violations.

  • Corn beef and cooked chicken were above the safe cold temperature of 41 degrees.
  • A towel was in the hand sink.

"An employee accidentally put the clean towel in the hand sink instead of the sanitizer solution. We redirected the employee immediately," said Melton.

  • There were plastic cups in several foods such as queso, gumbo and potato salad.

"They had the wrong serving utensils in the products, and we coached and redirected the employees and corrected that on site as well," said Melton.

  • Several items did not have an expiration date.

"They had some of the dates on some of the bagged products in the walk-in, but not all of them were dated. So, I coached the employees on that as well that all products have to have an expiration date," said Melton.

  • Toxic items were not labeled.

"On the labels, we actually had those ordered. I was unaware that we could actually write with a magic marker what that chemical is directly on the spray bottle. So, we discarded those and had them labeled immediately with the new spray bottles," said Melton.

  • An ice scoop holder was dirty.

"It wasn't soiled. It was hard water spots on the container that holds the ice scoop, but what we've done since then is we are keeping the ice scoop directly in the ice machine in its designated place," said Melton.

  • An employee handled a hamburger bun without gloves.

"That was actually me. I had just washed my hands, and I was putting the bun on the grill and did not put the plastic gloves on. That was entirely my fault," said Melton.

Melton adds that the health codes in Lubbock slightly differ from what he is used to in Amarillo.

"My health inspector explained those to me and what the expectation was here. We have a lot of new employees, and we're in the process of training them to meet our standards, but it's an on-going process," said Melton.

The report shows that all violations were corrected during the inspection. And Melton says he welcomes any questions about his family-oriented Irish pub.

"Anyone who would like to come out and tour my restaurant or my kitchen, I would love to take them on a personal tour. I assure you that none of our violations were threatening to anyone's health, and we practice the highest standards of the industry here," said Melton.

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