Food for Thought Report 2.22 - KCBD NewsChannel 11 Lubbock


Food for Thought Report 2.22

From Lubbock ISD to Frenship ISD it's pure perfection.

Arnett Elementary at 701 East Queens, Guadalupe Elementary at 101 North Avenue P, Martin Elementary School at 2315 East Broadway and Frenship Northridge Elementary at 6302 11th all had zero critical violations during their last health inspection making them top performers.

It's a great day for Lone Wolf Express. That's because they've always been just one or two critical violations away, but this time they had zero. And that's great news for the 5702 19th Street restaurant. Because when it's comes to health inspections, zero is the perfect number.

If hunger sets in while shopping, there will be no buyers remorse at the restaurant inside Target at 7302 University. It's a sure fit of perfection.

Open only seven months, and they're already a two-time top performer. Texas Steak Express at 9810 Indiana grills to order and delivers to your door.

The Simple Simon's Pizza at 3410 I-27 also delivers perfection. They're a repeat top performer as well.

The meat and produce departments inside the United at 401 Slide Road earned a perfect score.

And these golden arches are shining bright. The McDonald's at 1910 50th is a top performer.

Food for Thought 2.22
Here is a complete list of the restaurants and their violations for the week ending on 2/22/07.

But the restaurant of the same name at 4402 50th tops off our low performers. Inspectors cited McDonald's with four critical violations.

  • Tomatoes were 52 degrees. They must be 41 degrees or colder.
  • A hand sink was used for purposes other than hand washing.
  • Condensation inside a freezer was dripping onto a box of sausage.
  • An ice scoop was damaged.

Management says, "All violations were corrected on site." The report states that as well.

El Ranchito Burrito at 4529 34th Street also had four critical violations.

  • Sausage was holding at 116 degrees. That's 19 degrees below the safe temperature of 135 degrees.
  • An employee did not wash their hands before putting on gloves.
  • An employee did not wear gloves when handling tortillas.
  • There was no thermometer to take the temperature of thin foods.

The owner tells us "All violations were quickly corrected." The report shows all but one violation were corrected during the inspection.

Burger King at 313 University had five critical violations.

  • Inspectors say employees were not following good hygienic practices, and found drinks without lids near cookie packages and kid snacks.
  • Employees were handling ready to eat foods without gloves.
  • A hand sink was not properly draining and was over flowing with standing water.
  • Toxic items were stored near food products and food contact surfaces.
  • Many food contact surfaces were found soiled and broken.

Management says, "Everything was corrected on the spot." The report shows all violations, expect the plumbing issue, were correct at the time of the inspection.

Chili's Grill and Bar at 607 University is now a repeat low performer with six critical violations.

  • Shredded cheese was found at 50 degrees. Cold foods must be 41 degrees or colder.
  • Ice was dumped in a hand sink and a bowl was found in another hand sink. The health department states that hand sinks are for hand washing only.
  • A hand sink did not have paper towels.
  • Multiple food contact surfaces were soiled.
  • An inspector observed an employee handling hamburger buns with bare hands.

Management says concerning the handling of ready to eat foods with bare hands, they just became aware of the new health code and all employees are now using gloves. They say, "The more the health department is in our restaurant, the more we are able to become a role model."

Management says all violations were corrected at the time of the inspection. The report shows that as well.

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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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