Food for Thought Report 3.8 - KCBD NewsChannel 11 Lubbock

3/8/07

Food for Thought Report 3.8

Grille Works on the Lubbock Christian University campus tops the list with zero critical violations making them a top performer.

This is a place where legends and great food are made. Cary out or delivery, Legends Chinese Restaurant at 6302 Frankford Avenue blends up perfection.

And it's a cultural mix of West-European, African, Caribbean and Native Indian foods that make up the flavorful indulgence of Creole food, but it's a lot of hard work that got Twain's Creole House at 2001 Broadway a perfect score.

Here's a look at this week's shinning stars.

Hardwick, Iles, Jackson and Stewart Elementaries all received perfect scores in their last health inspection. Making them all top performers.

Food for Thought 3.8
Here is a complete list of the restaurants and their violations for the week ending on 3/8/07.

Now to the two school that had violations.

Inspectors found one critical violation at Bozeman elementary.

  • Clean utensils were stored in soiled drawers.

Lubbock ISD's Project Intercept had two critical violations.

  • Rodent droppings were found in a dry storage area.
  • And a significant build up of calcium was found in the ice machine.

Aramark School Support Services, who manages all of LISD's kitchens, says: "Our top priority is to ensure that the food served at LISD is of the highest quality within the safest environment possible. We continuously train our managers and employees on proper techniques in food handling and food safety procedures. The violations that were found during the inspection were corrected on site."    

Now to our low performers.

It's a repeat low performance at George's at 6914 82nd Street where inspectors found six critical violations.

  • Raw hamburger patties were 52 degrees. Eggs being used for french toast were 60 degrees. Cold foods must be 41 degrees or below.
  • Tator tots and cooked sausage patties were as low as 77 degrees. That's 58 degrees below the safe temperature of 135 degrees.
  • The ambient temperature of a reach-in cooler was at 56 degrees, and a food product inside was 58 degrees. It must be 41 degrees or colder.
  • There were no thermometers in the reach-in coolers.
  • An employee's uncovered drink was next to a coffee station.
  • Toxic items were next to a hand washing sink and food items.

Management says, "All violations were corrected while the inspector was there." The report shows that as well.

Now to another repeat low performer. Cattle Baron at 8201 Quaker Avenue had seven critical violations.

  • Multiple food items, including: slicked turkey, tomatoes, raw hamburger patties, raw steaks and cooked pasta were all above 41 degrees.
  • Prime rib was 115 degrees. It must be at least 135 degrees.
  • The thermometer used to take the temperature of the prime rib was not calibrated.
  • Toxic items were stored near ready to eat foods.
  • Pot covers were soiled, and plastic bin covers were cracked and broken.
  • Finally there was no consumer advisory posting about the consumption of undercooked foods.

Management says, "All violations have been corrected, and we're taking steps to make sure this won't happen again."

And finally our third repeat low performer, Durango's Restaurant at 4001 19th Street had eight critical violations.

  • Raw chicken, raw beef, chile rellenos and cheese were found as high as 56 degrees. They must be 41 degrees or colder.
  • Queso, rice, beans, ground beef, chile rellenos and cooked chicken were found between 108 and 133 degrees. The safe hot temperature is 135 degrees.
  • An employee handled tortillas, lettuce and cheese with bare hands.
  • A hand sink did not have towels.
  • Toxic items were improperly stored and were not labeled.
  • There was no thermometer to take the temperature of thin foods like fajita meat, cheese and tomatoes.
  • Several items, including: plates, bowls and utensil bins were soiled. A plate was chipped and a glass had lipstick on it.
  • The menu did not include a consumer advisory about the consumption of undercooked foods.

Management says, "We are getting new menus with the advisory. All other violations have been corrected." The report shows all but two were corrected while the inspector was there.

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