LUBBOCK, Texas (KCBD) – A Lubbock restaurant has reopened after health inspectors found 45 violations.

Any establishment that receives a score below 70 must close for at least 24 hours to clean up and create a plan to correct the deficiencies. This restaurant received a score of 56.

Together, our four lowest performers committed nearly 100 violations.

Hibachi Express at 4409 114th there were 45 violations.

Health inspectors closed them for 24 hours for cleaning. Now they are open again.

Here’s a look at their priority violations.

• The temperature of the raw shrimp was above the safe cold temperature of 41 degrees.
• Raw shrimp were thawing in a sink.
• Ready-to-eat beef, chicken and shrimp were not spicy enough.
• Raw chicken and raw beef were stored above ready-to-eat vegetables. Raw chicken was stored above raw beef.
• An employee touched ready-to-eat chicken with his bare hands.
• An employee washed his hands in a preparation basin.
• The hand basin was blocked by a mop bucket and there was a sanding block in the sink. Hand basins are intended for hand washing only to avoid cross contamination.
• There was no thermometer within reach in the cooler.
• Clean service dishes and knives were still dirty.
• Cans of food have been dented. This can cause botulism.
• A knife was chipped and had a rolled edge.
• Prescription medications lay on a preparation table.
• Several spray bottles were not labeled.

(Core)

• Fly sticky strips attached to the ceiling above food and preparation surfaces in the prep area. Flies were caught on the fly sticky strips.
• Containers with sauces are stored directly on the floor in the walk-in cold room.
• Containers of sauces are stored directly on the floor in the dry storage area.
• Excessive ice formation due to ambient condensation on exposed Rangoon dishes and on cartons of other foods.
• Containers of spices were stored in dry warehouses without lids, exposing the food to contamination.
• Whisk kept in 35°C hot water next to the stove.
• Bowl without handle used as a ladle for raw chicken in the refrigerator.
• Spatulas stored in dirty water at 33 °C.
• Handle of a tongs for raw shrimp in the refrigerated section, stored in contact with the shrimp.\
• Bowl without handle used as a ladle for cooked RTE rice in the preparation area.
• Ladle for rice that has been stored in 46 °C water on the preparation table.
• Clean service dishes stored above the triple sink were stacked wet.
• Disposable container used and stored in soy sauce.
• Accumulation of food residue on the interior surfaces of the microwave that do not come into contact with food.
• Accumulation of food particles and other debris on the side of the prep cooler and the side of the freezer.
• Grease accumulation on the filter baffles of the extractor hood and the inner surfaces of the extractor hood above the hob.
• Personal food and employee items are stored above the preparation table.
• The mop that is not immediately in use is stored wet in the mop bucket and must not be allowed to air dry.
• Employees’ personal food is stored above the factory rice in a dry storage facility.
• Employees’ personal belongings were stored on and above the preparation table.
• No records are kept for the use of times without temperature control. Records for the period from July 28, 2024 to August 8, 2024 were missing.
• A hand shower connected to the fresh water supply was stored inside the preparation basin below the flood edge.
• Gap at the bottom of the rear exterior door.
• The inspector finds that due to the number and nature of the violations, the person responsible did not demonstrate active management control.

In addition to developing a corrective action plan, the facility was required to pay a $175 fee for repeat violations.

The restaurant was inspected again and was allowed to reopen after all violations were corrected.

Jimmy’s Egg at 4406 114th there were 22 violations.

Here’s a look at their priority violations.

• The diced ham had no date.
• Tomatoes were stored beyond their best-before date.
• Dirty knives lay on a preparation table.
• A cart blocks the hand basin.
• There was a bottle of medicine on a shelf with clean goods.
• The paint on a citrus press was peeling off.
• Several clear plastic containers and lids were cracked.
• Chemical spray bottles were stored with the nozzle pointed at clean coffee cups.
• The hose on the sink was not connected properly.
• There was no certification as a certified food manager.

(Core)

• Several sticky fly strips were placed over the food preparation areas in the kitchen.
• One beverage without a lid was stored on a shelf above a freezer and another above drink mixes in the food display counter.
• A large box of raw in-shell eggs (7 °C) was stored on the floor in the grill area opposite the freezer.
• A box of individually wrapped tea bags was stuck to the surface of the preparation table due to an uncleaned spill. The tea bags were not visibly contaminated.
• A plate of cooked beef in the refrigerator and frozen meat pies in the freezer were stored openly.
• Four knives were stored under a mechanical shredder on a prep table between the 3-compartment sink and dishwasher. Staff states that the employee using the table washes the knives before storing them there after cleaning.
• The staff was busy stacking clean pans on the clean goods shelf after disinfection.
• The outer surfaces of the large containers were clearly dirty.
• Preparation tables, cooling drawers under the flat grill, all surfaces of the microwave and the water container in the table steam table were visibly dirty.
• Personal items (cell phone, wallets, personal beverages with lids) were found stored above food preparation and storage areas, as well as in refrigerators in all areas of the kitchen and at the front counter.
• A mop was found next to the mop basin with the mop head stored in a mop bucket in such a way that it could not air dry properly between uses.

The report shows that most of the violations were corrected during the inspector’s presence.

Rudy’s Country Store and BBQ at 4930 S. Loop 289 there were 17 violations.

Here are their priority violations.

• Sausage and pulled pork were not at least 135°.
• Raw chorizo ​​​​was stored above ready-to-eat foods.
• The coleslaw had no date.
• The disinfectant solution in some containers was not strong enough… and contained, among other things, toxic concentrations.
• The ready-to-eat beans were in a dirty container.
• The triple sink was not connected properly.
• Lids were broken or damaged.

(Core)

• Containers with chemical disinfectant solution stored on the floor.
• Raw animal products are thawed on racks at room temperature. All products
• Clean dishes should be stored wet and not in a self-draining position where they could air dry.
• Blade of a manual can opener, not in immediate use, dirty with an accumulation of food residue.
• The front hood is dirty with accumulations of dirt and other debris.
• Maintenance tools stored above the brisket chopper table.
• Employees’ personal drinks are stored in the warming oven.
• Hole in the wall behind the dead cauldron.
• The report shows that most of the violations were corrected during the inspector’s presence.
• Cesiah’s Pandaseria at 1519 34th had 16 violations.
• There are priority violations here.
• The eggs were above the safe cold temperature of 41 degrees.
• Raw beef was thawing in a three-compartment sink.
• Eggs lay on top of ready-to-eat corn.
• The can opener was dirty.
• Glass cleaner was not stored properly.
• The hand basin drain pipe flowed directly into the ground.
• No disinfection test strips were available.
• A hand basin was found to contain a plastic jug and steel wool. Hand basins are intended for hand washing only to prevent cross contamination.
• There was a trash can in front of a hand basin.

(Core)

• Cases of frozen beef are stored directly on the floor of the food preparation area.
• Ice had accumulated on the walls of all of the facility’s freezers.
• Thawed raw beef in a 3-chamber sink, in ambient air, not under running water. Raw beef measured at 47°F. PIC stated the raw beef was out less than 2 hours.
• Single serving bowl stored in bulk salt container.
• White granular substance stored in a bulk container without a label showing the common name of the food.
• An employee’s personal handbag is stored on a shelf above bags of split peas in a dry storage area.
• The “Certified Food Manager” certificate is not displayed in a conspicuous place.

The report shows that most of the violations were corrected during the inspector’s presence.

Now for the good news this week.

• Here’s a look at our top performers:
• Five Guys Burgers and Fries at 4406 114th
• Tacos El Paisa (food truck)

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