LUBBOCK, Texas (KCBD) – Three low performers and two on top this week.
O’Hana Japanese Steakhouse at 5217 82nd St. had 64 violations.
- Cooked shrimp, raw beef and veggies were above the safe cold temperature of 41 degrees. The inspector notes, the employee who was preparing the food left the building when the inspector arrived.
- Raw eggs and sauces were not cold enough.
- Raw eggs were stored on top of a container of tomatoes. Raw shrimp was above broccoli. Raw beef was on top of cut onions.
- Multiple utensils were dirty including, a vegetable peeler, slicer, spatula and knife holder.
- A medicated antibiotic ointment was stored above a food prep table.
- Toxic items were not labeled or stored correctly.
- Buttermilk did not have a proper date mark.
- There was no thermometer in a reach-in cooler.
- The handle of a rice scooper was damaged.
- Vinyl tape on exhaust vents was fraying.
- The dish washer was not sanitizing.
The inspector notes, due to the number and the nature of the violations a lack of active managerial control was demonstrated.
(Core)
- Food debris was scattered all throughout the facility, resulting in harborage conditions for pests. Food debris had been present for a long period, resulting in large accumulations of debris in multiple locations.
- Dead flies were found on fly paper that was placed in front of the rear door of the facility..
- Strip of fly paper was installed directly above a food prep area. Exposed raw chicken was directly below the fly paper.
- Dead flies were found on fly paper in the kitchen.
- Dead cockroaches were found throughout the facility. No live insects were found during inspection.
- Employee drink at the cook station did not have a lid and straw.
- Sanitizer bucket was stored directly on the ground in the warewashing area.
- Wet wiping cloth, not in immediate use, was stored on a prep table outside of a sanitizer bucket.
- Wet wiping cloth, not in immediate use, was stored at the warewash area outside of a sanitizer bucket.
- Reach in cooler vent covers were heavily soiled with a buildup of dust.
- Reach in fish freezer had a heavy accumulation of ice on the walls.
- Scoop used to dispense cooked rice was stored in water that measured 74°F.
- Scoop used to dispense rice from a bulk container was stored in the container with the handle of the scoop in direct contact with the rice.
- Cleaned cutting board was stored directly on the floor between the reach in cooler and the prep table in the kitchen.
- Plastic and metal containers were stacked wet in a manner that did not allow for proper air drying.
- Hand sink in the back server station was fixed to the wall such that it was not easily movable, but not sealed to the adjoining wall.
- Bowl, used to dispense tempura breading mix from a bulk container, was stored in the breading mix, but did not have a designated handle.
- Single-use containers were reused as bowls in several locations throughout the facility.
- Nonfood-contact surface of the ice machine deflector plate was visibly soiled with a buildup of slimy debris.
- Vent covers on the ice machine had an accumulation of dust on them.
- Room divider in the dining room was heavily soiled with a buildup of dust and other debris.
- Door of the reach in prep cooler in the kitchen was heavily soiled with a buildup of black debris.
- Floor under reach in prep coolers in the kitchen was visibly soiled with a buildup of food debris.
- Wall above the prep line had a heavy accumulation of dust on it.
- A large accumulation of food debris was present in the reach in cooler across from the rice station.
- Floor under the drying rack in the warewashing area was visibly soiled.
- Floor under the hibachi station was heavily soiled with a buildup of dirt, grease, and other debris.
- Vent cover over the warewash machine was heavily soiled with dust, dirt, and other debris.
- Pipes on the open ceiling in the back server station were heavily soiled with dust and other debris.
- Floor under the dry storage had a heavy accumulation of food debris on it.
- Shelves in the sushi bar were heavily soiled with a buildup of debris.
- Coving under the three compartment sink in the warewashing area was missing.
- Several sections of coving in the cooking area were missing.
- Employee personal bags were stored on a shelf directly above cleaned wares in the warewashing area.
- Gasket on the reach in cooler across from the rice station was heavily damaged.
- Employee personal food was stored directly above wares and food for food service in the warewashing area.
- Employee personal food was stored above equipment in the cooking area in a manner that did not prevent contamination.
- Employee drink was stored directly over clean dishes in the warewashing area.
- Several floor tiles were missing under the stove area.
- Light was visible through an exterior door of the facility.
- Floor tiles next to the warewashing area were missing and damaged.
- Hole in wall behind bag in box soda rack.
The inspector notes, there were “major” cleaning issues observed during the inspection. Due to repeated violations from prior inspections, a $175 repeat violation fee was issued. Inspectors will also do a follow-up inspection to check for cleaning progress…