Food for Thought Report 10.11 - KCBD NewsChannel 11 Lubbock

10/11/07

Food for Thought Report 10.11

We top off this Food for Thought with some good news.

Eddie's Barbeque at 1324 E. 50th Street is yet again a top performer. And besides cooking up great barbeque, they're sizzling with perfection.

Two area schools each received one critical violation this week. At Irons Middle School, a knife and spatula were dirty and sliced turkey was above the safe temperature of 41 degrees at Honey Elementary.

According to the report the violations were corrected during the inspection.

Food for Thought 10.11
Here is a complete list of the restaurants and their violations for the week ending on 10/11/07.

China Star at 1919 50th Street was cited for nine critical violations.

  • Chicken was thrown out after inspectors found it in the walk-in cooler and in a sink at 73 degrees. Remember, cold foods must be 41 degrees or colder at all times.
  • Several hot food items, including; seafood, chicken, and fried potatoes were below the safe temperature of 135 degrees.
  • Employee's uncovered drinks were on food contact surfaces.
  • The facility did not have the correct documentation as to where they got their seafood.
  • Several cans were dented.
  • Raw, uncovered chicken was thrown out after water from a leak in the ceiling of the walk-in cooler got on it. Baking powder and sugar were also discarded after particles were found in them.
  • A mechanical dish washer was not dispensing sanitizer.
  • The restaurant does not have a certified food manager.
  • A can opener was extremely soiled.

Management did not want to make a comment on camera, but said, "We care very much for our customers, and at all times we strive to do our best. At no time were our customers in harm's way." They add that everything has been corrected and the inspectors came back for a re-inspection and everything was prefect.

According to the report, most violations were corrected during the inspection.

Next we head to Lin's Buffet at 5608 Slide road where management invited us inside the kitchen to explain their violations.

  • Multiple cold and
  • Hot foods were not at their correct temperatures.

Management says they have increased the temperature on their buffet tables and added a cooler so the cooks didn't have to open the walk-in as often.

  • Employee's drinks were not in a designated area.
  • Sushi and fruit were not correctly date-marked.
  • There was no hot water at a hand sink. 

Management showed us that that had been fixed.

  • A cart was blocking a hand sink.
  • There was no soap in an employee's bathroom. A towel dispenser was not working.
  • A mechanical dishwasher was not sanitizing properly.
  • The restaurant does not have a certified food manager.

Since the inspection, the owner, Jennifer Lin has been certified.

  • Utensils were stored in a dirty container.
  • The facility did not have the correct documentation for frozen foods.

According to the report, most violations were corrected during the inspection.

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