Unveiling the Health Standards of Lubbock's Restaurants

Corralito Steakhouse: A Tale of Violations

At Corralito Steakhouse located at 4223 82nd, a total of 16 violations were noted. The can opener blade, not in use, was soiled with a white food residue. Food residue was also found on the blades of two knives stored on a clean knife holder above the east prep table. Another concern was the lack of cold water pressure at the hand washing sink in the front prepping area. Multiple clean containers throughout the facility had sticker residue. An employee even resumed preparing food after drinking a personal beverage without washing their hands. Additionally, a chemical spray bottle with a yellow liquid lacked a label, and four buckets of ware washing chemicals were blocking a hand washing sink. A rubber spatula had a melted handle and gashes on the food contact surface.

These violations highlight the importance of strict hygiene and safety measures in a restaurant environment. It is essential for staff to follow proper protocols to prevent the spread of contaminants and ensure the well-being of customers.

IHOP: A List of Concerns

At IHOP located at 1627 University, 17 violations were identified. Raw bacon on a prep table was above the safe cold temperature of 41 degrees. Sausage links were not at least 135 degrees. Utensils were soiled with various substances such as sticker residue, a red substance, a brown substance, and food residue, not clean to sight and touch. An employee handled raw eggs with gloves and then returned to working with ready-to-eat foods without washing their hands or changing gloves. The employee also cleaned their hands for only 10 seconds. A container of sanitizing solution was stored on the front hand sink. An open package of ham was held past its use-by date, and a prep-cooler was not holding an ambient temperature of 41 degrees or less. An employee did not use a barrier like a paper towel to turn off the faucet at the hand sink.

These violations raise questions about the operational procedures and food safety practices at IHOP. It is crucial for the management to address these issues promptly to ensure the safety of their customers.

Parry’s Pizza: A Closer Look at Issues

Parry’s Pizza at 11430 Quaker had 23 violations. Ready-to-eat chicken was above the safe cold temperature of 41 degrees. A molded lime was stored with other limes. Raw eggs were stored above ready-to-eat hard-boiled eggs. Cleaned service wares and plates had an accumulation of food debris. The sanitizer buckets with lactic acid sanitizer had a concentration less than 704ppm lactic acid. The mechanical ware wash machine was dispensing a chlorine solution less than 50ppm. A can of pineapple with heavily rim damage was stored with other ready-to-use can goods. Soap and cleaners were stored on a shelf above the clean side of the 3-compartment sink and above cleaned service wares. A container of prepared on-site RTE/TCS lemon zest with a use/discard date of 12/8 was stored in the reach-in cooler, and the lemon zest was kept 1 day past the use/discard date. The citrus juicer was delaminating on the food contact surface stored behind the bar.

These violations indicate areas where Parry’s Pizza needs to improve its food handling and storage practices. By addressing these issues, the restaurant can enhance the safety and quality of their products.

Top Performers: A Glimpse of Excellence

Now, let's shift our focus to the good news. This week, we have some top performers among the inspected restaurants. Griffith Center inside the City Bank building at 5219 City Bank Parkway, Ricchezza’s Philly Cheesesteak (Food truck), Starbucks at 3229 50th, and Tea 2 Go at 7611 82nd have all shown exemplary standards in terms of food safety and service.

These top performers serve as an inspiration for other restaurants and demonstrate that it is possible to maintain high levels of quality and safety. Their success highlights the importance of attention to detail and a commitment to customer well-being.

The report shows that most of the violations noted at the inspected restaurants were corrected at the time of the inspection. This indicates that the restaurants are taking the necessary steps to address the issues and improve their operations. However, it is crucial for them to continue to adhere to strict health and safety standards to ensure the ongoing safety of their customers.