Food for Thought: 33 violations between three low performers this week - KCBD

Inspectors found soup sitting in large pots that weren't cooling fast enough, a problem that lets bacteria grow. Raw fish meant for sushi sat above the safe cold holding temperature of 41 degrees, and cut cabbage wasn't cold enough either. The report also flagged a sanitizing solution that wasn't strong enough to do its job.

A few violations point to bigger gaps in kitchen basics. A manager washed a spray bottle in the hand sink, which is supposed to be used only for handwashing to avoid cross-contamination. A toxic item wasn't properly labeled. Utensils on site were damaged instead of kept in good repair. Pizza and tacos from other spots also landed on this week's low performer list, alongside one top performer inside a United Supermarket.

For anyone who orders ramen or sushi on Quaker Ave, this report matters. Temperature control failures on raw fish and cooling soup are exactly the kind of thing that leads to foodborne illness, not just a paperwork slap on the wrist. Lubbock diners rely on these weekly rundowns to know which kitchens are cutting corners before they order, not after.