Investigators discover outdated food and bare hands touching the food at points in the Myrtle Beach area.
Most weeks there is a follow-up story so we can tell you, our readers, who didn’t get an “A” grade, some of the reasons why.
This week, inspectors gave 6 district restaurants an “A” grade. Each of these restaurants had violations and will receive a follow-up inspection within the next 10 days.
Routine Inspection – It is done unannounced and at a frequency determined by the facility’s Risk Category between one and four times a year.
Tracking Control – Performed within ten days of a Routine Inspection that requires follow-up verification.
Four Points, 101 Fantasy Harbor Blvd., Myrtle Beach, underwent a routine inspection on March 8 and received an 80 percent “B” rating. A hand sink had been removed behind the bar area. there should be a hand sink for workers to wash their hands, open top sugar bowl on cooking line, observing with discolored sugar clumps and hiding a spoon, on cooking line: marinara sauce, pizza sauce, pre-cooked sausage chunks, shredded cheese, deli sliced ham – all scrap history The case of tortilla, which is March 1, no thermometer observed inside the walkway in the cooler, stored on the floor of the dry storage, the tray that stores the coffee cups stored on the floor in the banquet store. According to the SC Food Grade Report, a follow-up audit will be conducted within 10 days.
Lucky Panda, 1399 S. Commons Dr., Myrtle Beach, passed routine inspection on March 10 and received an 81 percent “B” rating. Empty bottles and rubbish hiding in the hand sink, a knife stored with clean equipment and food scraps in the peeler, ready-to-eat food prepared and kept beyond 24 hours, no date marking, standing shrimp and chicken thawed in water, dirty surfaces around cooking area and food racks reused beverage crates, the floor under the Fryers was soiled with grease, dirt and debris. According to the SC Food Grade Report, a follow-up audit will be conducted within 10 days.
my dad’s pizza, 111 Pavillion Dr., Ste. 24, Little River passed a routine inspection on March 6 and received an 80 percent “B” rating. There were no paper towels in the sink, inappropriate holding temperatures for cooling food, large servings of pizza sauce and grilled onions stored in large sealed containers that did not facilitate proper cooling, box of chicken stored on the floor of the walkway in the cooler, heavy carbon build-up on the outside of the pot observed, floor damage in the walk-in cooler, in the back door wide open space above the screen. According to the SC Food Grade Report, a follow-up audit will be conducted within 10 days.
Portofino Italian Cuisine, 9734 N. Kings Hwy., Myrtle Beach, underwent a routine inspection March 9 and received an 81 percent “B” rating. Employee drinks stored in the food preparation area without cover, knife stored in the hand sink where the employee touches the table bread with bare hands, fish washed in the hand sink in the food preparation line, raw hamburger meat in still water at 63 degrees, shrimp and fish in still water at 63 degrees, clean side during dishwashing Food left on the drainage board, food containers stored with risotto, the outside of the containers are not clean and should not be stored in other food products. According to the SC Food Grade Report, a follow-up audit will be conducted within 10 days.
Prime Chicken, 2297 S. Kings Hwy., Myrtle Beach, passed a routine inspection on March 9 and received an 83 percent “B” rating. No disinfectant on site, improper storage temperatures for hot food, disinfectant bucket not registering disinfectant, less than 20 ft candlelight at bar walls and around drink pipes, space around outlets and wall, bar top bare bar top. According to the SC Food Grade Report, a follow-up audit will be conducted within 10 days.
Surf Charlies, 800 US 17, Surfside Beach, passed a routine inspection on March 6 and received an 81 percent “B” rating. Hand sink in the dishwasher with supplies and no running water, no soap in the hand sink and dishwashing station behind the bar, no soap in the hand sink and dishwashing station behind the bar, paper towels ready, the inside of the ice machine soiled with scum, partially cooked chicken wings in the walk-in cooler , These wings are still raw in the middle, next to WD-40 foodstuffs, stored on a prep rack above the prep surfaces, cooked french fries were observed cooling in a deep bowl in the built-in cooler – product did not meet proper cooling rate, cooked chicken was observed cooling to room temperature on a prep table, product did not meet the appropriate cooling rate. According to the SC Food Grade Report, a follow-up audit will be conducted within 10 days.
EXAMINATION KEY
A | 100 – 88 – The retail food establishment earned more than 87 points. Food safety practices have been found to meet the requirements of Regulation 61-25.
B | 87 – 78 – Retail food business received 78-87 points. Food safety practices need to be improved.
C | 77 and Under – Retail business earned less than 78 points. Food safety practices need to be significantly improved.
R | Indicates Routine Inspection – It is done unannounced and at a frequency determined by the facility’s Risk Category, between one and four times a year.
F | Specifies a Follow Up Inspection – Performed within ten days of a Routine Inspection that requires follow-up verification.