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 veggies
- A 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…