Food for Thought Report 10.25 - KCBD NewsChannel 11 Lubbock

10/25/07

Food for Thought Report 10.25

Whether you're flying in or out of the Lubbock Preston Smith International Airport you can "have it your way." Burger King inside the airport soars above the rest with an inspection fit for a king - they had zero critical violations.

Next we head to inside the Clarion Hotel at 505 Ave. Q where the Lubbock Atrium Sports Grill and Bar scores a zero, but in this game that means perfection.

Food for Thought 10.25
Here is a complete list of the restaurants and their violations for the week ending on 10/25/07.

Now to our low performers.

Durango's at 4001 19th Street had 8 critical violations. Management invited us inside their kitchen to show our viewers that everything had been corrected.

  • Several cold
  • and hot foods were not at their safe temperatures.
  • Beans were not heated to at least 165 degrees.
  • A bucket was in a hand sink.
  • Cans were dented.
  • Toxic items were next to dishes.
  • A dish wash machine was not sanitizing.
  • Several food contact surfaces were dirty, including; plates, a sugar scoop and a utensil container.

Manager Alicia Guasp tells us everything has been corrected, "We usually do a training after that just to make sure we're still good on the stuff that we were doing great on and correcting the other stuff that we didn't do so good on, and just keep focused on our customers. It's all about them."

Alicia says if you've never been to Durango's you should try it at least once, "Anything with queso is awesome to me. Enchiladas, burrito, chile relleno, chalupa anything with queso on it. Even just by itself with the chips is good."

According to the report all but one of the violations were corrected during the inspection.

Next we head to O'Hana Japanese Steak House at 5217 82nd Street where inspectors found 12 critical violations.

  • Pork was not cooled properly.
  • Chicken, shrimp, beef and tuna steak, all raw, were as high 58 degrees. They must be 41 degrees or colder.
  • Rice used for sushi was 80 degrees. That's 55 degrees below the safe temperature of 135 degrees.
  • A dirty cup was in a hand sink.
  • Another hand sink had cleaning supplies in it and was blocked by cookware.
  • The hand sinks by the sushi bar and drink station were out of soap.
  • Dirty cloths were on a food contact surface.
  • Bleach and other cleaning supplies were next to rice and spices.
  • The restaurant does not have a certified food manager.
  • They did not have a thermometer to measure food temps
  • And the thermometer in the walk-in cooler is broken.
  • The ice scoop was broken and several food contact items were dirty, including; knives, glasses, can openers, peelers, various containers and a very dirty microwave.

According to the report most of the violations were corrected while the inspector was there.

An employee hung up on us when we asked for a manager's comment. After repeated attempts they did not answer their phone again.

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