Food For Thought: Sushi restaurant shut down after 71 health violations, now reopened after re-inspection

LUBBOCK, Texas (KCBD) – A brand-new Lubbock restaurant was shut down shortly after it opened after it was found to have more than 70 violations.

Umiya Sushi at 4180 S. Loop 289 had 71 violations.

They were shut down by the health department for 24 hours to implement a corrective action plan after failing their health inspection.They have since past re-inspection and have been allowed to re-open.Here’s a look at their priority violations.Raw salmon, sliced avocado and cream cheese were above the safe cold temperature of 41 degrees.Rice was not hot enough.Ready-to-eat shrimp and eel did not have a date mark.Ready-to-eat calamari and rangoons were stored uncovered in a freezer with an accumulation of frozen condensate on them.The person in charge was unable to provide source information for individually wrapped, pre-cooked eggs.Multiple items were stored in a way that could have caused cross contamination:Raw salmon was above ready-to-eat veggies.Raw chicken was stored above raw fish.Raw mussels were above ready-to-eat shrimp.Raw beef was above ready-to-eat veggiesA can opener was dirty.Food residue was on clean utensils.Employee wiped off used knives with a towel and put them with clean items.A can was dented. This can cause botulism.First aid supplies were stored above a prep table.Toxic items were not labeled or stored properly.There were no sanitizing test strips available.There was no soap or paper towels at a hand sink.Rubber mats were on a hand sink.A drain line was piped to discharge into hand sink.Lids, straws, and an unlidded drink were stored in hand sink. Hand sinks are for hand washing only to prevent cross contamination.An employee did not use a barrier, like a paper towel, to turn off the faucet at a hand sink.A hand sink was blocked.Drain lines installed with terminal end below the flood level rim of the floor sink.The person in charge was unable to correctly respond to inspector’s questions regarding sanitizing procedures.The inspector notes, due to the number and the nature of the violations management did not show proper food safety knowledge.There were no acidification records available for sushi rice.There was no pH meter available for acidified sushi rice.

(Core)

Drain flies present at floor sinks due to accumulation of food residue in floor sinks.Container of sanitizing solution stored on floor.Breadcrumbs stored on floor in outdoor storage unit.Accumulation of ice buildup in RIF.RTE ginger stored on floor.Bulk rice stored on floor in outdoor storage unit.Raw meat stored on floor of WIF.RTE food stored uncovered in RIF.Raw chicken thawing at ambient temperature on prep table. Product at 42F.In use utensils stored in stagnant water at 85F between use.Utensils not presented so that only their handles are presented for consumer self service.Clean utensils stored wet, not in a self draining position that allows air drying.Single use articles stored on floor in outdoor storage unit.Hand sinks and 3 compartment sink not sealed to adjoining wall.Utensil stored with handle in contact with the food in container of Tempura.Ice transport container not stored inverted or covered between use.Aluminum foil used as liner in oven.Single use articles used as scoops and stored in containers of starch, sugar, and salt.Dry substance stored in non original container, not identified with common name of food.Dried food stored in non original container, not identified with common Red substance stored in non original container, not identified with common name of food.Brown and black substance stored in non original container, not identified with common name of food.Dried food stored in non original container, not identified with common name of food.Food storage equipment with an accumulation of debris.Floor under wok line soiled with an accumulation of debris.Personal food stored on prep cooler.Personal drink stored above single use articles.Employee phone stored above RTE food.Personal drinks stored above clean utensils.Outdoor storage shed missing floor, and not sealed at top and side of unit, not maintained in good repair.Handwashing signage absent at hand sink in bar.

Again, the facility was closed for 24-hours following their inspection; it has since re-opened.

They had to provide and implement a corrective action plan to ensure critical/priority violations are not repeated.

Once that was done they were allowed to re-open.

Taqueria Y Dulceria Guadlajara at 1925 19th had 16 violations.

A pot of beef stew was not cooling properly. This can cause bacteria to grow.A pot of menudo did not have a date mark.Asado was held past its use-by date.A reach-in cooler was not working properly. The ambient temperature was 47 degrees. It must be able to keep items 41 degrees or below.Queso was not hot enough. It must be at least 135 degrees.The 3-compartment sink was not sanitizing. And the sanitizer being used was not strong enough.There were no chlorine test strips available.There was no soap at at least two hand sinks.A hand sink did not have paper towels.The can opener blade had an accumulation of old food residue.The inspector notes, due to the number and the nature of violations active managerial control was not observed.

(Core)

A box of raw beef was stored on the floor of the facility during inspection. PIC stated the box was received the morning of inspection.The ice-transport container was stored upright and uncovered with the scoop inside, the handle of the scoop was in contact with the food-contact surface of the ice transport container.Knives and other utensils were stored in a tray that was soiled with an accumulation of debris and food residue. Contamination of the food-contact surfaces of the utensils was not observed.Boxes of cups and and other single-use articles were stored on the floor in the back storage area. PIC stated the boxes were received the morning of inspection.At least two hand sinks in the facility had no marking designating them as handwashing sinks. No contamination from other uses were observed in the primary kitchen.The report shows most of the violations were corrected at the time of the inspection.

Now to the good news.

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