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…