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Rudy's "Country Store" and Bar-B-Q, South Loop 289, Lubbock, TX, USA

Latest report: March 20, 2023 1:03 PM
VA

Diarrhea, Nausea, Chills

8 months ago

Suspected food poisoning. Symptoms: Diarrhea, Nausea, Chills
Suspected source: Chopped beef sandwich
Onset: 4 to 12 hours
Duration: 12 to 24 hours
Sick: 2 people
Additional information: My son and I were the only ones who ate the chopped beef. We have had aches, diarrhea and nausea.... See More Started 5 hrs after consumption of chopped beef. | Symptoms: Diarrhea, Nausea, Chills See Less
86


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Both my husband and I are sick after eating Rudy's coleslaw, potato salad, beans, corn, brisket and sausage. Just 5 hours after eating it we've been on the toilet for hours. Never eating here again!! My husband is now bleeding out of his rectum! | Symptoms: Nausea, Diarrhea, Vomiting See Less
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My husband and I both ate the coleslaw and brisket at Rudy’s BBQ around 6 on Sunday and we both started feeling nauseous around 1 in the morning. We threw up and had diarrhea for about 36 hours after that. | Symptoms: Nausea, Diarrhea, Vomiting See Less
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We ate here around 1pm 8/4/23. I had moist brisket and about 4 hours later felt nauseous. Later about 10:30 pm I started vomiting. Had multiple stools, but did not become diarrhea until today. Still feel nauseous. | Symptoms: Nausea, Diarrhea, Vomiting See Less
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I went there with my boyfriend and I got the potato salad. I was the only one that ate it and only one that got sick. I love their food just wish I didn’t get sick. | Symptoms: Nausea, Diarrhea, Vomiting See Less
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I had 2 slices of bacon pizza and 1 slice of hawaiian pizza. I suspect it to be the Hawaiian because the pineapple keeps coming up in my vomit. It tasted fine, but I feel really ill. I can't even hold water down, I've been vomiting all day.
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Ordered the Sweet and spicy mb and got violently ill. This is the second time this has happened at this location. | Symptoms: Nausea, Diarrhea, Vomiting See Less
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Closure Date: 10/19/2023

Violations:

- Cream cheese stuffed jalapeños were above safe cold temperature of 41 degrees
- Raw shrimp was above the safe cold temperature of 41 degrees.
- Raw chicken above the safe cold temperature of 41 degrees.
- Raw pork and raw chicken, in... See More a cooler for longer than four hours, were above the safe cold temperature of 41 degrees.
- Raw chicken was stored above salmon, raw pork and several ready-to-eat items.
- Shrimp was thawed at ambient temperature overnight.
- The dish wash machine was not sanitizing.
- The dish washer machine was not dispensing sanitizer.
- A knife that was not in use was dirty.
- Vegetable peelers had food debris on them.
- An employee washed their hands for less than 10 seconds; hand washing must be for at least 20 seconds.
- An employee did not wash their hands after going outside and coming back inside to prepare food.
- An employee did not change their dirty gloves when returning to food prep.
- The facility did not have a certified food protection manager.
- There were no food handler training records for employees available.
- There was no consumer advisory posted raw or under cooked foods.
- There was no letter of guarantee available. This is given to a facility from a supplier if foods are sold to eat in raw or partially cooked form - like sushi.
- There was no date mark on cut vegetables.
- There was a sponge in the hand sink.
- A hand sink was blocked by stacked pots.
- Dry batter mix was on the floor.
- The handle of a scoop was in contact with salt.
- Service items were being towel dried. Equipment and utensils must be air dried.
- Wet service equipment was stacked together. They must be allowed airflow to dry.
- In-use utensils were stored in water that was 104 degrees. It must be at least 135 degrees to kill bacteria.
- The 3-compartment sink was not sealed to the wall.
- Single use cups were used as scoops.
- Three containers of liquid did not have a label.
- A bulk container of white powder did not ha anve a label.
- There was an accumulation of residue on the vent hood.
- There was food residue and debris on the front prep table.
- Employees, personal drinks were stored on the prep line and above the drink station.
- The inspector notes, due to the number and the nature of the violations there was no active managerial control demonstrated.

Source: www.fox34.com
See Less
86


Closure Date: 10/19/2023

Reasons:

- Cut tomatoes and bell peppers were above the safe cold temperature of 41 degrees.
- An open container of minced garlic did not have an expiration date.
- The can opener blade was dirty.
- A drain line was leaking onto cups... See More that were stored under a drink station.
- An ice scoop, with an accumulation of debris, was stored on the ice machine.
- Each component of the 3-compartment sink was connected to the sewage system.
- Hard boiled eggs were held past their use by date.
- Cut bell peppers and onions were held past their discard date.
- An open container of half and half did not have a use by date.
- There were no chlorine test strips available to test the chlorine sanitizer at the dish washer.
- The reach-in cooler was not working.
- The lower part of the walk-in cooler was broken and separating.
- There were gaps at the bottom of the exterior door.
- An employee’s drink did not have a cover.
- A box of ribeye steaks was stored on the floor.
- A box of croissants was on the floor of the walk-in freezer.
- Cooked bacon was stored, uncovered, on top of a prep line shelf.
- Ice accumulation in a freezer was touching food packages.
- Frozen deli meat was thawing in standing water.
- A box of single-use plates was on the floor.
- The 3-compartment sink and hand sink were not sealed to the wall.
- A single-use cup was used as a scoop.
- Accumulation of food and debris on the non food-contact surfaces on the interior of the microwave.
- Accumulation of debris on the vent hood.
- Accumulation of dirt and debris on the non food-contact surfaces on the interior of the ice machine.
- The light intensity was not strong enough in the walk-in cooler.
- The light intensity was not strong enough on the prep-line.
- The light intensity was not strong enough in the ware wash area.
- The floor area behind the grill station was dirty.
- The flooring throughout the kitchen does not allow for proper drainage.
- An employee’s personal food was stored above the prep area.
- An employee’s personal items were in the walk-in cooler.
- Ceiling tiles were separating.
- The trash can in the restroom did not have a lid.
- There was no hand washing sign in the restroom.
- The inspector notes there was an excessive accumulation of dust, dirt, food residue and other debris on non food-contact surfaces of the grill station and inside the below storage unit.

Source: www.fox34.com
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