Our first low performer found themselves at the bottom of the list just two months ago. China Star at 1919 50th Street had six critical violations.
- Fruit and enchiladas were holding between 44 and 47 degrees. They must be 41 degrees or colder.
- Several hot foods were not at 135 degrees or hotter.
- A pan was sitting on top of raw chicken in a cooler.
- Prepared sushi was being held for more than the allotted four hours.
- Toxic items were stored near food contact surfaces.
- A meat slicer was soiled. And meat in a cooler was not properly wrapped and was touching soiled boxes.
China Star says, "Everything has been corrected and at no time were our customers in harms way." The report shows all violations were corrected during the inspection.
Food for Thought 5.10
Here is a complete list of the restaurants and their violations for the week ending on 5/10/07. |
Next we head to Bash Riprock's at 2419 Main Street. Inspectors cited this college hot spot with six critical violations.
- Several items were found above 41 degrees.
- An employee handled raw hamburger meat then touched other surfaces without washing their hands.
- Many food items did not have an expiration date.
- The restaurant was not using the correct type of thermometer for thin foods.
- Soiled bowls and plates were found with clean dishes.
- The facility did not have a consumer advisory for the consumption of undercooked foods.
The owner says, "We've never been a low performer, nor have we had any complaints." He said, "The kitchen is rented out and I assumed the person running the kitchen knew the rules put in place by the health department, although ultimately the responsibility falls on us." The report states all but two of the violations were corrected during the inspection.
And our final low performer was actually shut down following their last health inspection because they did not have a permit to operate. Pepe's Tacos inside the National Flea Market at 1808 Clovis Road had seven critical violations.
- Eggs, cheese, pico and tomatoes were found as high as 71 degrees. That's 30 degrees above the safe temperature.
- Several hot foods, including beef and pork were as low as 70 degrees. That's 65 degrees below the safe temperature.
- An inspector observed an employee eating and drinking in the food prep area.
- A hand wash sink was not accessible.
- Toxic items were not stored properly.
- They did not have the correct type of thermometer for thin foods.
- The facility did not have an operating permit.
Since the facility was shut down there was no one able to comment on the violations. The report does not show that any of the violations were corrected.
