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Parkway Circle
401 S.W. Parkway
696-6909
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Sat. 10 a.m.-9 p.m.
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East Bypass across from Mall
696-1220
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Open: Mon. - Thurs., 10-10 FTT. & Sat., 10-11 Sun. 12-10
1631 Texas Ave., College Station 693-2619
> • T-.' V
.. . .
M
;David Olds/Suzuki
641-8400
OPEN TILL 9 PM MON.-SAT.
6800 GULP FREEWAY-lfOUSTON
Page 8AThe Battalion/Thursday, April 30,1987
Investigation
nabs seven
in drug arrests
PECOS (AP) — Authorities ar
rested seven people in connection
with delivery of controlled sub
stances following a five-month un
dercover operation, authorities said.
Police served arrest warrants
Tuesday on 10 people in connection
with 17 separate drug delivery
charges, Police Chief Ed Krevit said.
Officers received help from the
Texas Department of Public Safety,
U.S. Drug Enforcement Administra
tion and a Midland County Sheriffs
Department deputy acting as an un
dercover agent.
All seven remained in Reeves
County Jail Wednesday.
Police also seized $7,000 in sus
pected narcotics and three vehicles
in the sweep, Krevit said. The opera
tion cost $6,100, an average of $350
per arrest.
Krevit speculated that Pecos’ loca
tion along the route from Mexico to
Odessa and Dallas, as well as the low
ebb of the economy, are reasons for
the suspected drug trade in the town
of 13,000.
“It’s mainly because we’re in the
way of the drug flow from Mexico,”
he said. “So much is going to filter
down here.”
Hurt by the lack of jobs in the
area, Krevit said, some people may
be “supplementing their income.”
The arrests were in addition to
others in two sweep operations con
ducted since January 1986.
Arrests may be “cutting down” on
the alleged Pecos drug trade, Krevit
said.
By Curtis L. Culberson
Staff Writer
The College Station restau
rants listed below were inspected
from April 13 through April 17
by the Brazos County Health
Department. The information is
based on food service establish
ment inspection reports.
exposed drain lines.
SCORED BETWEEN 90
AND 95:
Subway Sandwiches and Sal
ads in the Post Oak Mall was in
spected by Mike Lester. Score-
95. F our points were subtracted
in the report because some food
items were being stored under
SCORED BETWEEN 95 AND
100:
Pop’s Corn and More at 1621
Texas Ave. was inspected by
Mike Lester. Score— 100.
The Wagon Wheel Pit BBQ
in the Post Oak Mall was in
spected by Mike Lester. Score —
99. One point was subtracted in
the report because a soda ma
chine needed cleaning.
Corn Dog 7 in the Post Oak
Mall was inspected by Mike Les
ter. Score — 98. A two-point vio
lation was cited in the report be
cause some food items were
beine •-tored in a counter with
exposed drain lines and some
soda dispensers and nozzles
needed cleaning. An additional
point was subtracted in the re
port for a minor violation.
Orange Julius in the Post Oak
Mall was inspected by Mike Les
ter. Score — 92. A five-point vio
lation was cited in the report be
cause cleansers were being
stored above some single-serve
food items. Two points were
subtracted because a three-com
partment dishwashing sink was
being used for handwashing.
One more point was subtracted
for a minor violation
David Jefferson, a registered sanitarian at the department, says res-
tain ants with stores of 95 or above genet ally have excellemu operations
and facilities. He says restaurants with scores in the 70s or low SOs
usually have set ions violations in the health report.
Scores can he misleading, Jefferson says, because restaurants cm
get the same score bv having several minor violations ora few majoni-
olations. He says the minor violations can be corrected during them-
spection. Point deductions, or violations, in the report range from ok
point (minor violation) to live points (major violations).
Jefferson says the department might close a restaurant if: thescott
is below 60, the personnel have infectious diseases, the restaurant lads
adequate refrigeration, there is a sewage backup is in the building,tbt
restaurant has a complete lack of sanitization for the food equipment.
The department inspects each restaurant every six months. Jedet-
son says a follow-up inflection is sometimes required if a restaurant has
a four- or live-point violation that cannot be corrected during the in-
spection, or it ther e at e numerous small violations.
Inspectors at the department are registered sanitarians.
Auto shop is unique island
of old junk in North Houston
HOUSTON (AP) — At the inter
sections of Long Point and Spring
Branch roads in west Houston
there’s a funny little place called
Cook’s Island.
The auto electric repair shop got
its name because of the way it’s sand
wiched between two streets. “Actu
ally, it’s more like a peninsula,” says
Cholly Cook, 66, who has run the
place with his brother Bob, 62, for
the past 25 years.
Customers driving up to Cook’s
Island aren’t sure if they’ve real bed
a garage for fixing cars or a place to
charter boats. Attached to one side
of the building is a hawser once used
to tie up ships, and hanging from a
wall is a block and tackle for hoisting
cargo.
Standing in the midst of all this
clutter are the Cook brothers, sifting
through the accumulated junk of
years of collecting.
People have stopped to ask why
the Cooks collect so much junk at
their auto electric shop. The answer
is simple.
The Cooks like to collect junk.
And they’re in no hurry to move out
old junk to make room for new.
A peek in the office should tell
anyone that. There, in the midst of
the old, greasy auto parts, is a fish
tank where replicas of World War II
Japanese planes are interspersed
with tiny plastic and metal figures of
the Empire State Building, Ameri
cans raising the flag at Iwo Jima, the
San Jacinto Monument and even a
dinosaur.
“Napoleon’s in there, too,” Cholly
says, peering down into his fish tank,
which contains no water and no fish.
“You go out and buy a goldfish,
and it usually ends up l>elly up," he
explains.
Some could say the Cooks are
stretching things a bit by calling their
place an island, even if it is in the
middle of a “stream” of traffic from
Long Point and Spring Branch.
^ “Tlerf’&a Lagoon owj, tjacji with
the biggest turtle yo\r ever saw,”
Cholly says, defending the island’s
name and pointing to an over-sized
puddle. “Bob caught him the other
day trying to cross the road and put
him back.”
There’s also a horse behind
Cook’s Island, and trees. It’s a little
island paradise of about 1,200
square feet.
But it’s what’s out front that
makes the island unique. Flags rep
resenting the United States and
other countries blow in the wind.
The Cooks plan to stud their little is
land with 50 state flags.
These patriotic men say their area
Of town is busy and growing because
of the hard-working people who’ve
opened small businesses along Long
Point.
“They’re doing everything —
seamstress work, laying floors and
running hardware stores, food mar
kets and restaurants,” Cholly says.
“The people are up early and tlti
work late,” he says. “Long Pointisi
street that works.”
The Cooks stand out bythestia
to point out these bustling b®
nesses. But a visitor’s eyes can’tbt)
but stray to the Cooks’ own sms
structure. The red wood andbrid
building is covered with junk (a
treasures) — three portholes,atM
of arms, a World War II helmtt
plastic muskets and replicas of si
ing ships.
“We add things whereverwefal
room and whenever we findsoff
tiling interesting," Cholly says.
Outside the shop, a menageritd
old objects stands waiting to besdJ
— old sewing machines, a maud
typewriter and a crib.
As if their business didn't ltt|
them busy enough, the Cookbrol
ers open their island to veterti
once a year. As many as 600 vetstj
tended one of these get-togeta
around 1980. “Do you know bo*
many kegs of beer that many*®
can drink?” Cholly asks. “Six 8
seven kegs.
“One year, the party lastedtill2i
2:30 in the morning.”
The Cooks aren’t much interesit
in change. Things sit in one pi*
and gather several years’ dust
plaque on the wall reads, “Onilt
site in 1897, nothing happened.’
“We never had an argumentinU
years,” Cholly notes. Bob agrees.
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