Food for Thought Report 3.31 - KCBD NewsChannel 11 Lubbock

3/31/05

Food for Thought Report 3.31

Health inspectors only checked out one local school last week and they only found one violation. Smylie Wilson Junior High on 31st Street, was handed a critical violation for portion cups full of ham, croutons, cheese and dressing stored on lettuce. That creates a cross contamination hazard. The violation was corrected on sight.

Aramark runs the kitchen at Smylie Wilson. They tell NewsChannel 11 regular training on cross contamination hazards is provided. The kitchen manager was reminded of proper procedures.

Food for Thought 3.31
Here is a complete list of the restaurants and their violations for the week ending on 3/31/05.

Just one low performing restaurant this week, but they're not short on violations. Health inspectors cited Su Casa Mexican Restaurant at 7905 University Avenue with six critical violations.

  • Beans, carne guisada, and ground beef were being cooled at room temperature. Foods must be cooled in smaller containers placed in ice water.
  • Ground beef was found at 129 degrees, hot foods must be held at 140 degrees or hotter.
  • Employees were not using gloves, utensils or hand sanitizers to handle ready to eat foods.
  • Food storage arrangements, uncovered foods, and buildup in the grill area created a cross contamination hazard.
  • A food product had an improper expiration date
  • Food contact surfaces were heavily soiled and in poor repair.

The health inspector ordered all the violations to be corrected before a follow up inspection. A manager could not be reached for comment.

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    Food for Thought Health Code Violations

    Curious about just what a critical violation is? Find out the rules that Lubbock restaurants have to follow to make the grade.
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