Food for Thought: 4/3 - KCBD NewsChannel 11 Lubbock

Food for Thought: 4/3

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Dozens of restaurants got a surprise visit from health inspectors this week, but not a single one landed at the top. KCBD NewsChannel 11's Christy Hartin dishes out the details in this week's Food for Thought.

We start at Tech Cafe at 1524 50th. Health inspectors found 12 critical violations:

  • Carne guisada was not cooling properly. This can cause bacteria to grow.
  • Sliced tomatoes and ready-to-eat ham were above 41 degrees.
  • Several hot foods were not at least 135 degrees.
  • An employee did not change gloves when changing tasks.
  • Employees' uncovered drinks were in the kitchen.
  • Raw chicken and raw chorizo were stored above ready to eat foods.
  • Ham, deli meat and BBQ did not have a date mark.
  • A sanitizer solution was at toxic levels, and another solution was not strong enough. Non-kitchen approved bleach wipes were being used to sanitize.
  • The three-compartment sinks was not correctly set up. It must be set up to wash, rinse and then sanitize.
  • The thermometer did not work.
  • Knives and other items were broken and not able to be properly sanitized.

The inspector notes - due to the number and the nature of the violations, management did not show proper food safety knowledge. The report shows all violations were corrected at the time of the inspection.

Next we head to Papa Murphy's Pizza at 6319 82nd. They had seven critical violations:

  • Sausage and garlic spread were above the safe cold temperature of 41 degrees.
  • An employee did not wash their hands for at least 20 seconds.
  • An employee's drink was on a prep table.
  • Shredded cheese was held past its 7-day date mark.
  • A sanitizer solution was not strong enough.
  • A drying rack had mineral deposits and rust.

The inspector notes that the manager did not demonstrate food safety knowledge. The report shows all violations were corrected while the inspector was there. 

Inspectors found six critical violations at Freebirds at 4930 S. Loop 289.

  • Beans in the walk-in cooler were above 41 degrees.
  • Cooked chicken was not at least 135 degrees.
  • Employees did not wash their hands before putting on gloves.
  • Raw ground beef was stored over bacon.
  • Beans did not have a proper date mark.
  • A bleach solution was at toxic levels.

The report shows all violations were corrected during the inspection.

Click here to read the full report for this week

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