In June, 12 Greenville County restaurants failed health inspections, revealing a range of serious food safety violations. From flies in kitchens to condensation dripping on coconut cake, these issues highlight the importance of stringent food safety practices. This article delves into the specific violations, their implications, and the potential impact on public health.
Dixie's Family Restaurant: A Case of Neglect
One of the most concerning cases was Dixie's Family Restaurant, which initially scored a 71. Inspectors found employees drinking beverages while cooking, handling food with bare hands, and condensation dripping on coconut cake. The restaurant was reinspected and improved to an A grade, but the initial findings underscore the need for consistent adherence to food safety standards.
Crust and Craft: A Restaurant in Disarray
Crust and Craft scored a 72, a C, due to a host of violations. From a hand sink used as a dump sink to a can opener blade and deli slicer covered in food debris, the restaurant's hygiene was lacking. The lack of a reminder on the menu for raw tuna and the improper storage of thawed raw tuna further raised concerns. The re-inspection improved the score to 99, but the initial findings highlight the need for thorough cleaning and proper food handling practices.
Shortfields: Temperature Control Issues
Shortfields received a 73, a C, due to temperature control issues. Raw chicken was stored overcooked chicken wings, raw meat, and raw fish. Various foods, including pizza sauce, cooked potatoes, deli meats, and diced tomatoes, were at improper temperatures. The restaurant's lack of proper temperature control and date markings on foods could have serious health implications.
Red Bowl Asian Bistro: Labeling and Storage Issues
Red Bowl Asian Bistro scored a 74, a C, due to labeling and storage violations. Escolar fish was sold as white tuna, and whole raw eggs were stored above produce in a walk-in cooler. Eggrolls, spring rolls, sauces, and chicken were prepared and held for more than 24 hours without proper labeling. The restaurant's re-inspection improved the score to 99, but the initial findings highlight the need for better labeling and storage practices.
Tacos & Bla Bla Bla: Handwashing and Temperature Control
Tacos & Bla Bla Bla received a 75, a C, due to handwashing and temperature control issues. The restaurant lacked hand drying provisions, and eggs were stored over ready-to-eat salsas. Raw steak and queso and shredded chicken were not at proper temperatures. The lack of handwashing and temperature control could lead to foodborne illnesses.
Pita Grille: Handwashing and Storage Violations
Pita Grille scored a 76, a C, due to handwashing and storage violations. An employee put on gloves without washing hands, and a box of dough was torn and wet on the floor of the walk-in cooler. Dishes on the clean rack were not clean, and a meat slicer had food debris. The restaurant's re-inspection improved the score to 93, but the initial findings highlight the need for better handwashing and storage practices.
Popeyes Louisiana Kitchen: Hygiene and Temperature Control
Popeyes Louisiana Kitchen initially scored a 78, a B, but the re-inspection resulted in a C. The restaurant had hygiene issues, with employees handling raw chicken containers and scooping ice without washing hands. Food was at improper temperatures, and there were no hand drying provisions. The lack of hygiene and temperature control could lead to foodborne illnesses.
3 Friends Bar & Grill: Consistency is Key
3 Friends Bar & Grill initially scored an 80, a C, but the re-inspection improved the score to 96. The restaurant had issues with food pans in the clean area, food at improper temperatures, and unlabeled containers of oil, margarine, and water. The initial findings highlight the need for consistent adherence to food safety standards.
Logan's Roadhouse: Temperature Control and Hygiene Issues
Logan's Roadhouse scored an 80, a B, but the re-inspection resulted in a C. The restaurant had temperature control issues, with food not at proper temperatures, including chicken and rice soup, potato soup, cheese, cut tomatoes, raw chicken, raw pork, and lettuce. The lack of hand drying provisions and unclean food containers further raised concerns.
TP Greenville: Labeling and Temperature Control
TP Greenville scored an 83, a B, but the re-inspection resulted in a C. The restaurant had labeling issues, with birria broth, salsa, brisket, and queso held longer than 48 hours without an approved Hazard Analysis and Critical Control Point plan. Employees with painted nails worked with exposed foods without gloves. The lack of labeling and temperature control could lead to foodborne illnesses.
Jamaica Mi Irie: Hygiene and Temperature Control Issues
Jamaica Mi Irie scored an 85, a B, but the re-inspection resulted in a C. The restaurant had hygiene issues, with soiled pans stored as clean, a vegetable slicer with food debris and bio growth, and various foods at improper temperatures. Fish was thawed in standing water, and clean storage containers were stored upright. The lack of hygiene and temperature control could lead to foodborne illnesses.
IHOP: Cleaning and Temperature Control Issues
IHOP scored an 85, a B, but the re-inspection resulted in a C. The restaurant had cleaning issues, with black debris buildup in drink nozzles and grease buildup on hood vents and cooking equipment. There was ice buildup in a walk-in freezer and around the door, and water on the floor in the back hallway. The lack of cleaning and temperature control could lead to foodborne illnesses.
These inspections highlight the importance of stringent food safety practices and the potential impact on public health. Restaurants must adhere to food safety standards to ensure the well-being of their customers.
