Food for Thought: 3/22

Food for Thought: 3/22
Source: KCBD Graphic

LUBBOCK, TX (KCBD) - Each week health inspectors check out the cleanliness of Lubbock restaurants. Then, every Thursday we bring you the good and bad news from those inspections.

KCBD NewsChannel 11's Christy Hartin tells us what they found in this week's Food for Thought.

This week we only have one low performer on the menu.

Mi Linda Michoacana at 2002 34th had 14 violations.

  • Sliced ham, hot dogs and raw chorizo were thrown out because they were above the safe cold temperature of 41 degrees.
  • Corn was not at least 135 degrees.
  • Raw chorizo was stored over strawberries and bread. Multiple other items were stored in a way that could cause cross-contamination.
  • Cooked chicken and beef did not have a date mark.
  • Particle board was used to hold dry goods. This does not meet food-contact requirements.
  • Wiping towels were not stored in the sanitizer bucket.
  • The mop was on the floor. It must be hung between uses.
  • Containers are not labeled.
  • The toilet and the floor of the restroom were soiled.
  • Products were stored on the floor of the walk-in cooler and on the kitchen floor.
  • Employees were not washing hands or changing gloves when changing tasks.
  • There were no food-handler cards for the employees.

The inspector notes, the facility does not have adequate/nor sufficient equipment to support a new menu that was recently put in place. They ordered that the extended menu cease immediately. The inspector also notes, due to the number and the nature of the of the violations - management did not show proper food safety knowledge.

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

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