Food for Thought Report 3.22 - KCBD NewsChannel 11 Lubbock

3/22/07

Food for Thought Report 3.22

We begin at our first repeat low performer. Inspectors found 10 critical violations at  Church's Fried Chicken at 1702 50th Street.

  • Two bags of fries, three bags of rice and a bag of okra were thrown out after inspectors found them sitting at room temperature in a non-working freezer.
  • The facility also received a violation for using two non-working freezers.
  • An employee did not adequately wash their hands prior to handling food.
  • There was also no soap at hand wash stations.
  • Dirty wiping cloths were on a food prep area.
  • The spray wand for a 3-compartment sink was hanging below the flood lid. This poses the possibility that dirty water from the sink could be sucked into the clean water supply. Also there was no backflow preventor; this also protects the water from contamination.
  • The hand sinks in the women's restroom did not work.
  • A toxic item was stored above food.
  • Inspectors found debris and mildew buildup inside an ice machine. And ice scoop and pans were stored on a dirty surface.
  • Finally, there was no Heimlich poster in the establishment. 

Management says, "All violations have been corrected." The report shows most were corrected during the inspection.

Food for Thought 3.22
Here is a complete list of the restaurants and their violations for the week ending on 3/22/07.

Next we head to a now, two-time low performer.

Jin's Asian Buffet at 906 50th Street was cited for 11 critical violations.

  • Sushi, eggs, crab, shrimp and fruit were found at temperatures as high as 75 degrees. The safe temperature is 41 degrees.
  • Chicken nuggets were 118 degrees. They must be 135 degrees.
  • Raw fish was thrown out after it was found thawing in standing water along with a soiled ladle and scouring pad. An open bucket of batter was discarded after it was found underneath a hand wash sink. And a container of rice was moved after it was found under a sink.
  • Several foods were found without a proper date-mark.
  • Mushrooms were stored in an empty soy sauce bucket.
  • Employees were not washing their hands prior to food prep, putting on gloves, and between handling dirty and clean dishes.
  • An employee's drink was on a food prep table.
  • Several dented cans were found with other canned goods.
  • Containers of toxic cleaners were unlabeled.
  • A ware-wash machine was not sanitizing properly.
  • Several food contact surfaces were soiled, including: a can opener and food utensils.

Management says, "Everything has been corrected." They add that their flow-up went great. The report shows all but a few of the violations were corrected while the inspector was present. It's also a repeat low performance for our final stop.

Carneceria Sonora butchery and deli at 2837 Clovis Road had 12 critical violations.

  • Sandwich meat, raw pork bellies, fish, eggs, chicken and fresh chicken broth were as high as 68 degrees. They must be 41 degrees or colder.
  • Cooked vegetables were 113 degrees, and pork at 93 degrees was thrown out. The safe hot temperature is 135 degrees.
  • A box of carrots stored under a food prep table were not fresh, and chile chipotle was moldy.
  • Cactus stored in a box was contaminated by pork dripping on it. A plastic lid was in the chicken broth.
  • Ham and meats in a deli case did not have an expiration date.
  • An employee did not use soap when washing their hands in a 3-compartment sink.
  • Employees must wash their hands with soap in designated hand wash sinks. An employee's uncovered drink was found on a food prep table.
  • A hand wash station did not have soap or towels, another station did not have towels.
  • Toxic items were stored near food contact surfaces.
  • There was no thermometer to measure the temperature of thin foods like pork and fish.
  • There were several unclean food contact surfaces including, a food prep counter, shelves and the microwave.

Management was not available for comment. The report shows most of the violations were corrected during the inspection.

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