Retail Food Establishment Inspection FOI Report

Transcription

1 Retail Food Establishment FOI Report Facility Information Permit Number: Facility Name: Address: Facility Service (Full/Limited): L City/State/Zip: Contact Name: RED PARROT OCEAN BAR & GRILL 2006 N OCEAN BLVD MYRTLE BEACH, SC HORRY Richard Hartnet Audit Information Audit Name: Retail Food Establishment Report Audit Type: 10_Routine Start Date: 26 May 2015 End Date: 26 May 2015 Inspector: Michael Paitsel Overall Score 82% Overall Rating B Foodborne Illness Risk Factors & Interventions and Good Retail Practices 6. Hands clean and properly washed Cleaning Procedure (Priority Violation) Employee washing hands less than 5 seconds between tasks Handwashing sinks, properly supplied and accessible Handwashing Cleanser-Availability (Priority Foundation Violation) Soap not provided at hand sink Hand Drying Provision (Priority Foundation Violation) Paper towel not provided at hand sink. 13. Food separated and protected Proper cooking time and temperatures (A) - Raw Animal Foods-Cooking (Priority Violation) Chicken cooked below 165F, after cook was finished cooking, chicken was still raw in center Proper cooling time and temperatures 1 3 Page 1 of 3

2 Cooling (Priority Violation) Improperly cooling hot foods such as cooked wings in very deep containers and covered. Found at 107F. 19. Proper hot holding temperatures (A1) - TCS Food-Hot Holding (Priority Violation) Cooked burgers hot holding at grill at 95F, cooked chicken hot holding at grill at 110F Proper cold holding temperatures Raw chicken cold holding at prep area at 70F Proper date marking and disposition Delayed Implementation Toxic substances properly identified, stored, and used First Aid Supplies-Storage (Priority Violation) First aid supplies stored with food prep. 31. Proper cooling methods used; adequate equipment for temperature control (A) - Cooling Methods (Priority Foundation Violation) Cooling hot foods improperly Thermometers provided and accurate Food Temperature Measuring Devices (Priority Foundation Violation) Probe thermometer not provided. VR 37. Contamination prevented during food preparation, storage and display Food Storage-Preventing Contamination from the Premises Food items stored on floor. 39. Wiping cloths: properly used and stored Sponges-Use Limitation Wiping towels not stored in sanitizer Single-use and single-service articles; properly stored and used (A&C) - Single-Service and Single-Use Articles-Storing Single service items no floor Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used Good Repair and Proper Adjustment-Equipment Cooler gasket in poor repair. Out 0 2 Page 2 of 3

3 (A) - Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices Utensils melted and damaged Temperature Observations PRODUCT, PROCESS, LOCATION AND TEMPERATURE - Documented Other cold foods holding 45F. Yes Report Information Facility Category Category 2 Grade Posted B Is a Follow-Up required within 10 days? Yes DHEC Contact Phone and Fax Number. Pee Dee EQC Conway - (843) Fax- (843) Violations may be subject to enforcement action and penalty. Information collected on this form is subject to public scrutiny or release as well as the Freedom of Information Act. For additional information see. /LawsAndRegulations/Food/ Notification 0 0 Page 3 of 3

4 Retail Food Establishment FOI Report Facility Information Permit Number: Facility Name: Address: Facility Service (Full/Limited): F City/State/Zip: Contact Name: HOUSE OF BLUES KITCHEN 4640 S KINGS HWY NORTH MYRTLE BEACH, SC HORRY Juan Mesa Audit Information Audit Name: Retail Food Establishment Report Audit Type: 10_Routine Start Date: 26 May 2015 End Date: 26 May 2015 Inspector: Joseph Cooke Overall Score 88% Overall Rating A Foodborne Illness Risk Factors & Interventions and Good Retail Practices 1. PIC Present, Demonstration - Certification by accredited program, and Performs duties. Delayed Implementation 8. Handwashing sinks, properly supplied and accessible Using a Handwashing Sink-Operation and Maintenance (Priority Foundation Violation) handsink covered with tray and racks stored in front Hand Drying Provision (Priority Foundation Violation) handsink without paper towels in bar Food-contact surfaces: cleaned and sanitized Mechanical Warewashing Equipment, Sanitization Pressure pressure gauge not readily visible without use of a ladder and reading 30psi on the final rinse Out Proper cold holding temperatures (A2) - TCS Food-Cold Holding (Priority Violation) cooked mushrooms holding without temperature control at 77F 1 3 Page 1 of 3

5 34.Thermometers provided and accurate (A-D) - Temperature Measuring Devices-Design & Placement thermometers not located in warmest area of refrigerator Contamination prevented during food preparation, storage and display Food Storage-Preventing Contamination from the Premises food products stored under paper towel dispenser 41. In-use utensils: properly stored In-Use Utensils-Between-Use Storage ice scoop handle in ice 42. Utensils, equipment and linens: properly stored, dried & handled (A&B) - Equipment, Utensils, and Linens-Storing scoops stored under paper towel dispenser Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used Cutting Surfaces cutting boards have deep cuts Out Physical facilities installed, maintained and clean Repairing-Premises, Structures, Attachments, and Fixtures-Methods (sections of cement on floor is unsealed, areas of tile are damaged, floor grout is in poor repair, damaged ceiling in dish wash area, walk in freezer floor damaged, walk in cooler floor damaged) CONSECUTIVE VIOLATION Cleaning Frequency and Restrictions air return over beverage area is covered with dust ** Consecutive Violation ** Repairing-Premises, Structures, Attachments, and Fixtures-Methods 54. Meets ventilation and lighting requirements; designated areas used Light Bulbs-Protective Shielding light not shielded in dish wash area Intensity-Lighting light over pizza oven is out with less than 20 foot candles of light Temperature Observations PRODUCT, PROCESS, LOCATION AND TEMPERATURE - Documented Yes Page 2 of 3

6 chili - cooling - 12:36 & 1:06 with a 7F drop in 30 min. / soup - holding - steam well - 171F / cooked onions - holding - steam well - 173F / beef - cooked - grill - 155F / chicken - cooked - grill - 167F / egg wash - holding - ice bath - 40F / raw chicken - holding - make refri - 43F / raw beef - holding - make refri - 42F / chicken bites - cooked - fryer - 177F / lettuce - holding - make top - 42F / cheese - holding - make top - 43F / home made salad dressings - holding - cold bar - 39F Report Information Facility Category Category 3 Grade Posted A Is a Follow-Up required within 10 days? Yes DHEC Contact Phone and Fax Number. Violations may be subject to enforcement action and penalty. Information collected on this form is subject to public scrutiny or release as well as the Freedom of Information Act. For additional information see. /LawsAndRegulations/Food/ Pee Dee EQC Conway - (843) Fax- (843) Notification 0 0 Page 3 of 3

7 Retail Food Establishment FOI Report Facility Information Permit Number: Facility Name: Address: Facility Service (Full/Limited): F City/State/Zip: Contact Name: DEBORAH'S KITCHEN 1926 SOUTH ISLAND ROAD GEORGETOWN, SC GEORGETOWN deborah scott Audit Information Audit Name: Retail Food Establishment Report Audit Type: 10_Routine Start Date: 22 May 2015 End Date: 22 May 2015 Inspector: Jill Cribb Overall Score 99% Overall Rating A Foodborne Illness Risk Factors & 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 26. Toxic substances properly identified, stored, and used Separation-Storage (Priority Violation) Chemicals stored over sanitizing basin & clean side drain board of 3-comp. sink Temperature Observations PRODUCT, PROCESS, LOCATION AND TEMPERATURE - Documented Fried chicken - cooked - 198F / Red Rice - cooked - 186F / Fried Fish - cooked - 200F / walk-in-cooler - cold 37F / Prep cooler - cold 34F / Cut lettuce - cold holding - prep 50F / Cut tomato - cold holding - 45F / pasta - cold holding - 43F / soup - hot holding - 143F / fried chicken - hot holding - 135F / fried fish - hot holding - 134F / Rice - hot holding - 131F Yes Page 1 of 2

8 Report Information Facility Category Category 3 Grade Posted A Is a Follow-Up required within 10 days? No DHEC Contact Phone and Fax Number. Pee Dee EQC Conway - (843) Fax- (843) Violations may be subject to enforcement action and penalty. Information collected on this form is subject to public scrutiny or release as well as the Freedom of Information Act. For additional information see. /LawsAndRegulations/Food/ Notification 0 0 Page 2 of 2

9 Retail Food Establishment FOI Report Facility Information Permit Number: Facility Name: Address: Facility Service (Full/Limited): F City/State/Zip: Contact Name: KITCHEN RESTAURANT & LOUNGE TH AVENUE SOUTH NORTH MYRTLE BEACH, SC HORRY Brenda Bromell Audit Information Audit Name: Retail Food Establishment Report Audit Type: 10_Routine Start Date: 21 May 2015 End Date: 21 May 2015 Inspector: Janie Wood Overall Score 88% Overall Rating A Foodborne Illness Risk Factors & Interventions and Good Retail Practices 2. Management and food employee knowledge, and conditional employee; responsibilities and reporting (A) - Responsibility of Person in Charge-Require Reporting to PIC (Priority Violation) employee health policy not provided VR Clean-up of Vomiting and Diarrheal Events (Priority Foundation Violation) vomit and diarrheal cleanup policy not provided VR to Total Out Handwashing sinks, properly supplied and accessible Hand Drying Provision (Priority Foundation Violation) no paper towels at hand sink 11. Food in good condition, safe and unadulterated Safe, Unadulterated and Honestly Presented (Priority Violation) spoiled fruit stored in refrigerator Page 1 of 3

10 21. Proper date marking and disposition Delayed Implementation Toxic substances properly identified, stored, and used Common Name-Working Containers (Priority Foundation Violation) sanitizer bucket not labeled 34.Thermometers provided and accurate (A-D) - Temperature Measuring Devices-Design & Placement no visible thermometer in refrigerator 36. Insects and rodents not present; no unauthorized animals Outer Openings-Protected exit door not self closing completely Out In-use utensils: properly stored In-Use Utensils-Between-Use Storage utensils stored in standing water Single-use and single-service articles; properly stored and used (A&C) - Single-Service and Single-Use Articles-Storing single service cups stored on floor in bar 46. Warewashing facilities: installed, maintained and used; test strips Sanitizing Solutions-Testing Devices Provided (Priority Foundation Violation) chlorine test kit not provided VR 53. Physical facilities installed, maintained and clean ** Consecutive Violation ** Repairing-Premises, Structures, Attachments, and Fixtures-Methods ceiling tiles water damaged in kitchen VR 54. Meets ventilation and lighting requirements; designated areas used Intensity-Lighting less than 20' candles of light in kitchen and at cook line Temperature Observations PRODUCT, PROCESS, LOCATION AND TEMPERATURE - Documented cheese refrigerator 43F / hot dog refrigerator 47F Yes to Total Page 2 of 3

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

12 Retail Food Establishment FOI Report Facility Information Permit Number: Facility Name: Address: Facility Service (Full/Limited): F City/State/Zip: Contact Name: MELTING POT 5001 N KINGS HWY MYRTLE BEACH, SC HORRY Sean Fredricks Audit Information Audit Name: Retail Food Establishment Report Audit Type: 10_Routine Start Date: 21 May 2015 End Date: 21 May 2015 Inspector: Carie Nobles Overall Score 99% Overall Rating A Foodborne Illness Risk Factors & Interventions and Good Retail Practices 21. Proper date marking and disposition Delayed Implementation Food properly labeled: original container Food Storage Containers Identified with Common Name of Food Food in prep area not properly labeled with common name Temperature Observations PRODUCT, PROCESS, LOCATION AND TEMPERATURE - Documented Lettuce in walk in cooler 44F. Cheese cold holding in walk in cooler 43F. Sausage cold holding in walk in cooler 43F. Yes Report Information Facility Category Category 2 Grade Posted A Page 1 of 2

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

14 Retail Food Establishment FOI Report Facility Information Permit Number: Facility Name: Address: Facility Service (Full/Limited): F City/State/Zip: Contact Name: SAFARI GRILL 4182 HWY 701 S CONWAY, SC HORRY Jeannie Soles Audit Information Audit Name: Retail Food Establishment Report Audit Type: 10_Routine Start Date: 22 May 2015 End Date: 22 May 2015 Inspector: Oiling Fulmer Overall Score 98% Overall Rating A Foodborne Illness Risk Factors & Interventions and Good Retail Practices 14. Food-contact surfaces: cleaned and sanitized (A) - Equipment, Food-Contact Surfaces, and Utensils-Clean (Priority Foundation Violation) probe thermometer observed dirty Proper date marking and disposition Delayed Implementation Temperature Observations PRODUCT, PROCESS, LOCATION AND TEMPERATURE - Documented cold holding in cooler: cut tom. 38F, ham 40F, raw beef 45F, raw chicken 45F, pork 40F / chili with meat, cook, crock pot 196F Yes Report Information Page 1 of 2

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