Retail Food Establishment Inspection FOI Report

Transcription

1 Retail Food Establishment FOI Report Facility Information Permit Number: Facility Name: SOHO STEAK AND SEAFOOD Address: ST AVE N Address 2: F City/State/Zip: MYRTLE BEACH, SC HORRY Contact Name: Phyllis Kindle Audit Information Audit Name: Retail Food Establishment Report Type: 10_Routine Start Date: 20 Apr 2015 End Date: 20 Apr 2015 Inspecr: Michael Paitsel Overall Score 56% Overall Rating C Foodborne Illness Risk Facrs & Interventions and Good Retail Practices 4. Proper eating, tasting, drinking, or bacco use Eating, Drinking, or Using Tobacco Sushi chef eating/drinking at sushi prep areas. Employees drinks without lids sred on prep surfaces. 6. Hands clean and properly washed Cleaning Procedure (Priority Violation) Improper hand washing performed, cook rinsing hands for two seconds, no soap being used. Cooks wiping hands and wels on aprons/cloths. VR 8. Handwashing sinks, properly supplied and accessible Using a Handwashing Sink-Operation and Maintenance (Priority Foundation Violation) Handwashing Cleanser-Availability (Priority Foundation Violation) Hand Drying Provision (Priority Foundation Violation) Hand sinks not accessible, blocked with items. Soap not found at hand sinks. Paper wels not provided at hand sinks. VR 11. Food in good condition, safe and unadulterated Safe, Unadulterated and Honestly Presented (Priority Violation) Rotten vegetables found in coolers. VR 13. Food separated and protected (A1-2) - Raw Animal Food-Separation, Packaging, and Segregation (Priority Violation) (A3-8) - Packaged and Unpackaged Food-Separation, Packaging, and Segregation Raw chicken sred over raw fish and raw beef. Cook/Chef putting raw chicken on cutting Out 0 4 Out 0 3 Page 1 of 4

2 boards, then placing shrimp and clean utensils and equipment on raw chicken juice without wash, rinse, sanitize of cutting boards. VR Foods not properly covered, containers without lids, bags of food left open. 14. Food-contact surfaces: cleaned and sanitized (A) - Equipment, Food-Contact Surfaces, and Utensils-Clean (Priority Foundation Violation) Dirty utensils, equipment, food contact surfaces. Soda dispensers/spouts dirty. Wiping cloths sred in dirty water. VR Hot Water and Chemical-Methods (Priority Violation) 17. Proper reheating procedures for hot holding Reheating for Hot Holding (Priority Violation) Soup slowly reheated in steam well, found at 90F while all other hot foods in steam well at 130F. VR 19. Proper hot holding temperatures (A1) - TCS Food-Hot Holding (Priority Violation) Cooked rice (sushi) hot holding at 81F. VR 20. Proper cold holding temperatures (A2) - TCS Food-Cold Holding (Priority Violation) (B) - TCS Food-Unpasteurized Eggs Cold Holding (Priority Violation) Cut lettuce cold holding 76F. Sushi meats/ocpus cold holding 49F. Eggs sitting on counter in kitchen at 71F Cabbage at wait station cold holding 71F. VR Out 0 3 Out 0 3 Out 0 3 Out Proper date marking and disposition Delayed Implementation 26. Toxic substances properly identified, sred, and used Separation-Srage (Priority Violation) Chemicals/cleaner solutions sred over prep areas with clean equipment. VR Thermometers provided and accurate (A-D) - Temperature Measuring Devices-Design & Placement Thermometers not provided in coolers. 35. Food properly labeled: original container Food Srage Containers Identified with Common Name of Food Bulk foods without labels, such as flour and batter. 36. Insects and rodents not present; no unauthorized animals Outer Openings-Protected Rear exterior door not self closing. Rear exterior door left open, which could allow vermin enter. 37. Contamination prevented during food preparation, srage and display Food Srage-Preventing Contamination from the Premises Food items sred on floor. Condensate from walk-in coolers (esp freezer) dripping on foods. 41. In-use utensils: properly sred In-Use Utensils-Between-Use Srage Spoons/utensils improperly sred in standing water. Scoops observed without handles. Styrofoam cup in tea urn used scoop tea, tea urn has damaged spout. Ice scoop handle sred down in ice. 42. Utensils, equipment and linens: properly sred, dried & handled Page 2 of 4

3 Equipment and Utensils-Air-Drying Clean pots, pans, equipment stacked wet, not air dried prior stacking. 45. Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used Good Repair and Proper Adjustment-Equipment (A) - Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices Mop sink missing faucet handles. Paint brush with metal band used as a food contact utensil, utensil in poor repair. 46. Warewashing facilities: installed, maintained and used; test strips Sanitizing Solutions-Testing Devices Provided (Priority Foundation Violation) Test kits not provided. Manager found at end of inspection. 47. Non-food-contact surfaces clean (C) - Nonfood-Contact Surfaces-Clean Sides of equipment and non-food contact surfaces dirty in various areas. Shelves dirty in multiple areas in facility. 49. Plumbing installed; proper backflow devices (B) - System Maintained in Good Repair-Leakage Ice machine drain pipe leaking on floor causing standing water. 50. Sewage and waste water properly disposed Other Liquid Wastes and Rainwater Grease improperly sred, disposed of. Buckets of grease left open outside, overflowing on ground from rainwater filling buckets, and running across ground a drain in parking lot. 53. Physical facilities installed, maintained and clean Repairing-Premises, Structures, Attachments, and Fixtures-Methods Cleaning Frequency and Restrictions Poor repair of floors in kitchen and prep rooms. Ceiling areas dirty. Walls dirty in various areas. 54. Meets ventilation and lighting requirements; designated areas used Light Bulbs-Protective Shielding Intensity-Lighting Lights not shielded in walk-in coolers. Not enough ft/candles light provided in prep areas and walk-in coolers, multiple bulbs out. s Temperature Observations PRODUCT, PROCESS, LOCATION AND TEMPERATURE - Documented Chicken cooked in fryer 213F. Chicken cooked at grill 168F. Shrimp cooked at cook line 146F. s Page 3 of 4

4 Report Information Facility Category Category 4 Grade Posted Is a Follow-Up required within 10 days? DHEC Contact Phone and Fax Number. C Pee Dee EQC Conway - (843) Fax- (843) Violations may be subject enforcement action and penalty. Information collected on this form Notification 0 0 is subject public scrutiny or release as well as the Freedom of Information Act. For additional information see. s Page 4 of 4

5 Retail Food Establishment FOI Report Facility Information Permit Number: Facility Name: CHINA BUFFET Address: TH AVE N Address 2: F City/State/Zip: MYRTLE BEACH, SC HORRY Contact Name: Bin ru He Audit Information Audit Name: Retail Food Establishment Report Type: 10_Routine Start Date: 21 Apr 2015 End Date: 21 Apr 2015 Inspecr: Carie Nobles Overall Score 89% Overall Rating A Foodborne Illness Risk Facrs & Interventions and Good Retail Practices 1. PIC Present, Demonstration - Certification by accredited program, and Performs duties. Delayed Implementation 4. Proper eating, tasting, drinking, or bacco use Eating, Drinking, or Using Tobacco employee drink in prep/cook area with out lid Food separated and protected (A1-2) - Raw Animal Food-Separation, Packaging, and Segregation (Priority Violation) Raw chicken sred in same container as cabbage and string beans. Correction During Proper cooling time and temperatures Cooling (Priority Violation) Improper cooling of fried chicken put in walk in cooler cool night before and temperature was 71F next day. exceeded cooling time of tal 6 hours be at 45F. Out Proper cold holding temperatures (A2) - TCS Food-Cold Holding (Priority Violation) TCS foods not cold holding 45F or less. Correction During Proper date marking and disposition Delayed Implementation 22. Time as a Public Health Control: procedures and records Time as a Public Health Control (Priority Violation) Is using time as a public health control for sushi rice and sushi rolls served on cold holding buffet. Demonstrated ph with on sushi rice that was holding 67F in steam pot and ph was 4.2 not less than. Sushi rolls holding on cold holding buffet do container raw fish but rice was not holding 45F or less. Has a ph log but does not have an active SOP for either food item. 3 3 Page 1 of 2

6 31. Proper cooling methods used; adequate equipment for temperature control (A) - Cooling Methods (Priority Foundation Violation) cooling fried chicken in walk in cooler not using shallow container or separating in smaller portions. Correction During s Temperature Observations PRODUCT, PROCESS, LOCATION AND TEMPERATURE - Documented Egg wash in makep cold holding 52F. Chicken in makep 45F. Beef cold holding in makep 45F. Rice hot holding in steamer 160F. Raw chicken cold holding in refrigerar 45F. Raw beef cold holding in refrigerar 45F. Beef in walk in cooler 45F. Cooked noodles cold holding in walk in cooler. Kung pow chicken cold holding in glass front refrigerar on cookline 58F. Ribs cooked cold holding in glass front refrigerar on cookline 56F. Shrimp hot holding on buffet 138F. Rice on buffet in steamer 137F. Chicken on buffet hot holding 164F. Cut fruit cold holding on buffet 41F. Cut maes cold holding on buffet 43F. Sushi rice holding in stem pot 67F. Sushi rolls cold holding on buffet 55F. Chicken cooked 170F. Shrimp cooked 159F. s Report Information Facility Category Category 3 Grade Posted Is a Follow-Up required within 10 days? DHEC Contact Phone and Fax Number. Violations may be subject enforcement action and penalty. Information collected on this form is subject public scrutiny or release as well as the Freedom of Information Act. For additional information see. s A Pee Dee EQC Myrtle Beach - (843) Fax - (843) Notification 0 0 Page 2 of 2

7 Retail Food Establishment FOI Report Facility Information Permit Number: Facility Name: CROAKERS AT THE PIER Address: 9700 KINGS RD N Address 2: F City/State/Zip: MYRTLE BEACH, SC HORRY Contact Name: Ken Calhoun Audit Information Audit Name: Retail Food Establishment Report Type: 10_Routine Start Date: 17 Apr 2015 End Date: 17 Apr 2015 Inspecr: Joseph Cooke Overall Score 98% Overall Rating A Foodborne Illness Risk Facrs & Interventions and Good Retail Practices 1. PIC Present, Demonstration - Certification by accredited program, and Performs duties. Delayed Implementation 21. Proper date marking and disposition Delayed Implementation 37. Contamination prevented during food preparation, srage and display Food Srage-Preventing Contamination from the Premises ketchup and mustard at handsink Warewashing facilities: installed, maintained and used; test strips Sanitizing Solutions-Testing Devices Provided (Priority Foundation Violation) chlorine test kit for wel bucket s Temperature Observations PRODUCT, PROCESS, LOCATION AND TEMPERATURE - Documented raw hamburger holding 39F, cooked hamburger 193F, slaw holding 45F, cheese holding 45F, lettuce holding 45F, shrimp cooked 145F, shrimp holding 36F, fish holding 40F s Report Information Page 1 of 2

8 Facility Category Category 3 Grade Posted Is a Follow-Up required within 10 days? DHEC Contact Phone and Fax Number. Violations may be subject enforcement action and penalty. Information collected on this form is subject public scrutiny or release as well as the Freedom of Information Act. For additional information see. s A Pee Dee EQC Conway - (843) Fax- (843) Notification 0 0 Page 2 of 2

9 Retail Food Establishment FOI Report Permit Number: Facility Name: Address: Address 2: Facility Information IAN'S WATERWAY BAR & GRILL 2200 LITTLE RIVER NECK RD F City/State/Zip: NORTH MYRTLE BEACH, SC HORRY Contact Name: Ian Howie Audit Information Audit Name: Retail Food Establishment Report Type: 10_Routine Start Date: 20 Apr 2015 End Date: 20 Apr 2015 Inspecr: William Clark Overall Score 88% Overall Rating A Foodborne Illness Risk Facrs & Interventions and Good Retail Practices 12. Required records available: shellsck tags, parasite destruction Shellsck, Maintaining Identification (Priority Foundation Violation) not pronely maintaining tags 14. Food-contact surfaces: cleaned and sanitized (A) - Equipment, Food-Contact Surfaces, and Utensils-Clean (Priority Foundation Violation) meat mallet has dried food stuck on head Proper cold holding temperatures cheese-holding-make unit on line-50 cut ma,cut lettuce,deli meat-holding- make unit at window-53 pizza ppings-holding-pizza make unit-61 Out Proper date marking and disposition Delayed Implementation 31. Proper cooling methods used; adequate equipment for temperature control (A) - Cooling Methods (Priority Foundation Violation) not allowing product (chicken wings, ribs) reach 41 before putting in a deep container Approved thawing methods used Thawing not opening sealed bags of fish prior thawing 34.Thermometers provided and accurate Temperature Measuring Devices-Ambient Air & Water-Accuracy (Priority Foundation Violation) Page 1 of 2

10 fridge not provided with thermometers in all 39. Wiping cloths: properly used and sred Wiping Cloths-Use Limitation wet wiping cloths not sred in sanitizer 41. In-use utensils: properly sred In-Use Utensils-Between-Use Srage scoop with out handle in bulk bins 42. Utensils, equipment and linens: properly sred, dried & handled (A&B) - Equipment, Utensils, and Linens-Sring fryer lids sred on floor 45. Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used Good Repair and Proper Adjustment-Equipment fridge gaskets in poor repair steamer leaking water at door 54. Meets ventilation and lighting requirements; designated areas used Intensity-Lighting 50 ft candle of light not provided in back prep area at walk in door and at cook line s Temperature Observations PRODUCT, PROCESS, LOCATION AND TEMPERATURE - Documented chicken-cooking-fryer-175 / chicken-holding-heat lamp-160 / chili,soup,gravy-holdingsteam table -168 / beans-cooking-sve-180 / beans,rice-holding-steam table-170 / scallops-holding-up right-45 / raw fish,shrimp-holding-upright-42 / raw meat-holdingdrawer fridge-41 / chicken fried steak-cooking-fryer-174 / scallops-cooking-fryer-169 / shrimp-cooking-fryer-189. s Report Information Facility Category Category 3 Grade Posted Is a Follow-Up required within 10 days? DHEC Contact Phone and Fax Number. Violations may be subject enforcement action and penalty. Information collected on this form is subject public scrutiny or release as well as the Freedom of Information Act. For additional information see. s A Pee Dee EQC Conway - (843) Fax- (843) Notification 0 0 Page 2 of 2

11 Retail Food Establishment FOI Report Facility Information Permit Number: Facility Name: ORIGINAL SHUCKERS RAW BAR Address: 300 NORTH KINGS HIGHWAY Address 2: F City/State/Zip: MYRTLE BEACH, SC HORRY Audit Information Audit Name: Retail Food Establishment Report Type: 10_Routine Start Date: 21 Apr 2015 End Date: 21 Apr 2015 Inspecr: Jana Denny Overall Score 85% Overall Rating B Foodborne Illness Risk Facrs & Interventions and Good Retail Practices 4. Proper eating, tasting, drinking, or bacco use Eating, Drinking, or Using Tobacco employee drink does not have lid on line Correction During Handwashing sinks, properly supplied and accessible Hand Drying Provision (Priority Foundation Violation) paper wels missing at handsink Correction During Required records available: shellsck tags, parasite destruction Shellsck, Maintaining Identification (Priority Foundation Violation) last date used on shell sck oysters in walk in cooler 14. Food-contact surfaces: cleaned and sanitized ** Consecutive Violation ** Equipment Food-Contact Surfaces and Utensils- Cleaning Frequency (Priority Violation) ice machine chute not clean 23. Consumer advisory provided for raw or undercooked foods (A-C) - Consumer Advisory-Animal Foods that are Not Processed Eliminate Pathogens (Priority Foundation Violation) consumer advisory on menu does not have disclosure and reminder Out Toxic substances properly identified, sred, and used Identifying Information, Prominence-Original Containers (Priority Foundation Violation) chemical bottle not labeled 33. Approved thawing methods used Correction During Correction During 1 2 Page 1 of 3

12 Thawing ROP fish packaging not cut let air in before thawing 35. Food properly labeled: original container Food Labels dry goods not labeled Correction During 45. Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used Nonfood-Contact Surfaces-Design crates used for srage in walk in 47. Non-food-contact surfaces clean Nonfood Contact Surfaces-Cleaning Frequency greasy build up on all sides of equipment, on gas pipes near cook line, debris build up on all shelving, underside of shelf over wing sauce has food build up, exterior of breading bowls have build up 50. Sewage and waste water properly disposed Conveying Sewage (Priority Violation) soda gun waste line ran a bucket, must go an indirect drain (indirect drain available under ice bin) Correction During Physical facilities installed, maintained and clean Floor and Wall Junctures-Coved and Enclosed or Sealed cove base in poor repair Cleaning Frequency and Restrictions walls at line not clean, dusty build up on ceiling vents in kitchen ** Consecutive Violation ** Cleaning Frequency and Restrictions floors dirty under all equipment in kitchen and bar, in all corners and edges. Floors not clean in walk in cooler 54. Meets ventilation and lighting requirements; designated areas used Light Bulbs-Protective Shielding end caps missing on light bulb shields at cook line s Temperature Observations PRODUCT, PROCESS, LOCATION AND TEMPERATURE - Documented Walk in Cooler: shucked oysters holding 42F, coleslaw holding 45F. Prep table at cookline: Cut maes holding at 37F, lettuce holding 43F. Undercounter cooler on cookline: Fish, scallops, shrimp holding at 36F. Steam table: soup holding at 140F, Chili holding 138F. Walk in cooler by back door: oysters holding 43F, fish holding 43F. s Report Information Facility Category Category 3 Page 2 of 3

13 Grade Posted Is a Follow-Up required within 10 days? DHEC Contact Phone and Fax Number. Violations may be subject enforcement action and penalty. Information collected on this form is subject public scrutiny or release as well as the Freedom of Information Act. For additional information see. s B Pee Dee EQC Myrtle Beach - (843) Fax - (843) Notification 0 0 Page 3 of 3

14 Retail Food Establishment FOI Report Facility Information Permit Number: Facility Name: POP'S BAR & GRILL Address: 511 SOUTH KINGS HWY Address 2: F City/State/Zip: MYRTLE BEACH, SC HORRY Contact Name: Kenneth walls Audit Information Audit Name: Retail Food Establishment Report Type: 10_Routine Start Date: 20 Apr 2015 End Date: 20 Apr 2015 Inspecr: Jana Denny Overall Score 98% Overall Rating A Foodborne Illness Risk Facrs & Interventions and Good Retail Practices 41. In-use utensils: properly sred In-Use Utensils-Between-Use Srage Correction During 47. Non-food-contact surfaces clean (C) - Nonfood-Contact Surfaces-Clean Nonfood Contact Surfaces-Cleaning Frequency grease on sides of equipment 53. Physical facilities installed, maintained and clean Cleaning Frequency and Restrictions floor at drain under 3 comp sink not clean s Temperature Observations PRODUCT, PROCESS, LOCATION AND TEMPERATURE - Documented raw chicken in cooler below 40. burger cooked above 167F s Report Information Page 1 of 2

15 Facility Category Category 2 Grade Posted Is a Follow-Up required within 10 days? DHEC Contact Phone and Fax Number. Violations may be subject enforcement action and penalty. Information collected on this form is subject public scrutiny or release as well as the Freedom of Information Act. For additional information see. s A No Pee Dee EQC Myrtle Beach - (843) Fax - (843) Notification 0 0 Page 2 of 2

16 Retail Food Establishment FOI Report Permit Number: Facility Name: Address: Address 2: Facility Information SAKURA HIBACHI BUFFET 523 HWY 17 N F City/State/Zip: NORTH MYRTLE BEACH, SC HORRY Contact Name: Michelle Huang Audit Information Audit Name: Retail Food Establishment Report Type: 10_Routine Start Date: 17 Apr 2015 End Date: 17 Apr 2015 Inspecr: Janie Wood Overall Score 83% Overall Rating B Foodborne Illness Risk Facrs & Interventions and Good Retail Practices 6. Hands clean and properly washed Cleaning Procedure (Priority Violation) employee not washing hands properly not using soap nor drying Handwashing sinks, properly supplied and accessible Hand Drying Provision (Priority Foundation Violation) paper wels not dispensing at 2 hand sinks Food-contact surfaces: cleaned and sanitized Warewashing Equipment-Chemical Sanitization-Criteria (Priority Violation) dish machine not sanitizing. no sanitizer coming through. VR (A) - Equipment, Food-Contact Surfaces, and Utensils-Clean (Priority Foundation Violation) product thermometer dirty CDI Out Proper cold holding temperatures (A2) - TCS Food-Cold Holding (Priority Violation) hard boiled eggs on buffet temping at 54F. imitation crab meat in prep cooler across from cook line temping at 53F Proper date marking and disposition Delayed Implementation 26. Toxic substances properly identified, sred, and used Separation-Srage (Priority Violation) medicine sred with equipment on prep cooler over shelf Contamination prevented during food preparation, srage and display Page 1 of 3

17 ** Consecutive Violation ** Food Srage-Preventing Contamination from the Premises foods sred on floor in walkin VR 45. Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used Good Repair and Proper Adjustment-Equipment reachin cooler door gaskets rn in poor repair splash guards damaged on sinks 46. Warewashing facilities: installed, maintained and used; test strips Manual Warewashing Equipment-Wash Solution Temperature (Priority Foundation Violation) wash water in 3 comp sink 95F. less than 110F 47. Non-food-contact surfaces clean (C) - Nonfood-Contact Surfaces-Clean hand sinks and fixtures dirty ** Consecutive Violation ** (C) - Nonfood-Contact Surfaces-Clean exterior sides of cooking equipment dirty, reachin cooler dirty and exterior of coolers dirty VR 49. Plumbing installed; proper backflow devices (B) - System Maintained in Good Repair-Leakage plumbing leaking under prerinse sink in dish area Physical facilities installed, maintained and clean Floors, Walls and Ceilings-Cleanability baseboards behind dish area not properly constructed not smooth easily cleanable ** Consecutive Violation ** Cleaning Frequency and Restrictions floor dirty under cook line and kitchen equipment VR 54. Meets ventilation and lighting requirements; designated areas used Intensity-Lighting less than 20' candles of light over dish area and hand sink, over cook line and over can wash s Temperature Observations PRODUCT, PROCESS, LOCATION AND TEMPERATURE - Documented shrimp prep cooler 43F chicken prep cooler 42f chicken and beef walkin cooler 40F hot foods on hot bar 140F-160F chicken cooking wok 172F-200F cold bar foods 42D-45F s Report Information Facility Category Category 4 Page 2 of 3

18 Grade Posted Is a Follow-Up required within 10 days? DHEC Contact Phone and Fax Number. Violations may be subject enforcement action and penalty. Information collected on this form is subject public scrutiny or release as well as the Freedom of Information Act. For additional information see. s B No Pee Dee EQC Conway - (843) Fax- (843) Notification 0 0 Page 3 of 3

19 Retail Food Establishment FOI Report Facility Information Permit Number: Facility Name: SCOTTY'S BEACH BAR Address: 111 SEASIDE DRIVE Address 2: F City/State/Zip: SURFSIDE BEACH, SC HORRY Contact Name: Phil Vassar Audit Information Audit Name: Retail Food Establishment Report Type: 10_Routine Start Date: 22 Apr 2015 End Date: 22 Apr 2015 Inspecr: Molly Smith Overall Score 98% Overall Rating A Foodborne Illness Risk Facrs & Interventions and Good Retail Practices 21. Proper date marking and disposition Delayed Implementation 34.Thermometers provided and accurate Food Temperature Measuring Devices (Priority Foundation Violation) No probe thermometer present Wiping cloths: properly used and sred Wiping Cloths-Use Limitation Wet wiping cloths not sred in sanitizer buckets 46. Warewashing facilities: installed, maintained and used; test strips Sanitizing Solutions-Testing Devices Provided (Priority Foundation Violation) Sanitizer test strips not provided s Temperature Observations PRODUCT, PROCESS, LOCATION AND TEMPERATURE - Documented hotdogs holding in prep p cooler 44F, chili holding in p of prep p cooler 45F s Report Information Page 1 of 2

20 Facility Category Category 1 Grade Posted Is a Follow-Up required within 10 days? DHEC Contact Phone and Fax Number. Violations may be subject enforcement action and penalty. Information collected on this form is subject public scrutiny or release as well as the Freedom of Information Act. For additional information see. s A Pee Dee EQC Myrtle Beach - (843) Fax - (843) Notification 0 0 Page 2 of 2