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Two Greenville County restaurants closed temporarily in July after failing South Carolina Department of Agriculture inspections and another closed due to inadequate refrigeration.
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Closed due to multiple violations were Coronitas Mexican Restaurant on Wade Hampton Boulevard in Greenville and Subway in Simpsonville.
Church’s Chicken on Pleasantburg Drive in Greenville did not have adequate refrigeration.
In all, the Department of Agriculture inspected 449 restaurants and 404 earned an A, 34 a B. That includes routine inspections and follow-ups.
Coronitas Mexican Restaurant was inspected on July 14 and was given a 66.
The inspector saw scallops in a hand sink by the prep line in the kitchen, a hand sink in the dishwashing area was being used as a dump sink and there was no soap at the hand sink in the kitchen near the ice machine or paper towels at the hand sink in the kitchen by the prep line.
In the walk-in cooler raw chicken, beef and fish were stored above ready to eat foods.
The sanitizer concentration at the bar warewashing machine was measured at 0 ppm of a chlorine-based sanitizer using Department issued chlorine test strips.
Multiple metal pans stored as clean had a build up of food debris, a can opener was soiled with rust and food debris and the ice machine and soda nozzles had an accumulation of black bio-film.
There was rust inside the ice machine.
Various foods were at improper temperatures, including salsa, sliced tomatoes, sour cream and shredded cheese and some lacked dates, including queso, cut lettuce, burrito sauce, enchilada sauce, hot sauce, sour cream, sliced tomatoes, and guacamole.
Multiple spray bottles of chemicals were unlabeled.
There were multiple live baby roaches in several areas of the kitchen. The back door was propped open.
Containers of lettuce, salsa, and queso were stored on the floor. The handles of scoops in containers of spices and sauces were touching food. Plastic t-shirt bags were used to store tortillas.
Cases of single-use to-go cups and napkins were stored on the floor. There were places where wood was unsealed in the kitchen.
The walk-in freezer had a buildup of ice on the condenser fan unit and dripped condensation. Multiple cutting boards had deep scoring and grooves not allowing for proper cleaning and sanitizing.
The warewashing machine in the kitchen had a build up of biofilm, grease, and food debris and the one in the bar had no cleaning supplies. Hood vents above the cooking area and fryer were greasy, shelving throughout had a build up of food debris and the ice machine condenser had a build of grease,
Spilled grease was on the ground near a recycled grease receptacle outside. The dumpster’s lid was inside and the door was not closed. The grease receptacle was uncovered.
There was a large hole in the wall with exposed pipes and wood under the warewashing machine and floors in the dry storage areas, prep line, and warewashing area had a build up of trash and food debris.
A follow-up inspection the next day resulted in an A.
Subway on SE Main Street in Simpsonville scored 70. The inspector saw an employee clock in and start to put gloves on without washing hands, a hand sink was inaccessible due to a pan in the basin and coolers in front of the sink and at the clean drying rack there several containers soiled with food debris and organic material.
A walk-in cooler was broken and inside was hot mayonnaise and chipotle mayonnaise. Employees were using personal coolers.
Various foods were at improper temperatures including meatballs, sliced ham and sliced pepperoni. Sliced meats, cheese, lettuce, sauces in a cooler were exposed to ice water. A hand sink on the front line was leaking and being held together with bungee cord. The floor was peeling in front of a soda machine.
The follow-up inspection the next day resulted in a score of 86, also considered a C.
An employee filled up a container from the sink basin, the walk-in cooler was still not working, there was ice build up on boxes of bread in the walk-in freezer, which was leaking.
Single use cups and lids were stored under the soda machine in a puddle of standing water.
A follow-up the next day resulted in a C and then on July 17 the restaurant received an A.
A routine inspection on July 7 at Church’s Chicken resulted in an 82, a B, but a follow-up inspection on July 16 resulted in an 88, a C.
During the first inspection, there was no time/date labeling on any of the fried chicken and multiple flies were inside the kitchen. There was a large ice build-up in the walk-in freezer.and a build-up of oil and grease on heat lamps and sides of fryers.
There was no dual check valve ASSE 1020 or higher on the water line for the tea urn. Ceiling tiles were in disrepair or missing and there was a build-up of debris on the floors, walls and ceilings throughout the kitchen.
During the follow-up, the walk-in cooler was not working and contained mac and cheese and cole slaw.
There was a build-up of oil and grease on heat lamps and sides of fryers, there was no dual check valve ASSE 1020 or higher on the water line for the tea urn and ceiling tiles were in disrepair or missing by the ice machine.
The restaurant received an A the next day.
On July 7, Bluefin Sushi Burger Bar on East Stone Avenue in Greenville scored a 73, a C.
The inspector saw an open employee beverage on the cook line cutting board and an employee washed their hands not at a designated hand sink.
There was no handwashing cleanser at the hand sink at the bar and no hand drying materials at the hand sink in the kitchen. The kitchen / cook line / prep cooler had food at improper temperatures including spring rolls, cut tomato, beef burger patties and on the kitchen / cook line / salad cooler / cut cucumber, tofu.
The sushi bar / rice cooker was not notated with prep or discard time.
A container of stove cleaner was in an unlabeled bottle. Raw tuna was thawing on the counter in the kitchen still in the package. The back door did not close properly.
Containers of soy sauce, ginger, rice vinegar, and oil were stored on the floor throughout the facility. Scoops stored in contact with sauces had no handles.
Produce was stored in the walk-in cooler in single service plastic grocery bags. A drill had a food prep attachment.
A single door freezer was not operating but being used to store food — two sandwich units were not maintaining ambient temperature below 41 F.
Cutting boards had scoring and deep grooves, stoves and a fryer had food debris and grease as did shelving and hood vents. Hand sinks, three-compartment sink and mop sink were not clean while walls by stoves, wall in warewashing area and floor in walk-in freezer had a build up of food debris.
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The restaurant received an A on July 14.
Crab Du Jour Cajun Seafood on Woodruff Road in Greenville scored 72 on July 7 and an A on re-inspection on July 14.
The inspector saw employees in the kitchen drinking from cups without lids, not soap at handwashing station and a can of pineapple juice with severe denting on the upper rim.
An employee washed a pan next to shrimp being thawed and water dripped in the shrimp containing basin. Raw chicken was stored over raw eggs in the walk-in cooler.
An employee handled raw chicken and then started to make boxes for ready to eat food and another used a personal phone and then touched scallops without washing hands and changing gloves. The marinara and the gumbo soup were not reheated to 165 F.
In the kitchen/preparation/walk-in cooler, clam chowder, raw fish, shrimp and cinnamon butter were at improper temperatures as were shrimp, shrimp and grits and cooked chicken in the meat cooler. Medicine was on shelves in the back preparation area and the bar.
The reach-in Coke cooler did not have a thermometer. Shucked oysters and sauce bottles were not labeled.
Greenfield’s on Verdae Boulevard in Greenville scored 83 on July 15, a B, but on re-inspection on July 24 it scored a 93 and was given a C. It earned an A on July 25.
During the routine inspection, the warewashing had no chlorine sanitizer, several dishes stored on a clean dish rack with past stickers/labels; and multiple knives, scoops and other utensils stored on a speed rack near the office visibly unclean.
At improper temperatures were cream cheese and pickles and some ready to eat food lacked proper date markings. Grab and go packaged food such as multiple varieties of cream cheese, pickles and cookies were not labeled with the common name of the food, the name and place of business, and the name of the food source for each major food allergen contained in the food or a disclaimer that any major food allergen may be contained in the food.
The back door was propped open and pests were present. Two crawling insects were in the kitchen behind a large kettle, a large crawling insect was at the three-compartment sink near the mop sink and several smaller insects crawled on the grease interceptor under the three-compartment sink.
Several nonfood contact surfaces of equipment had food debris, including the door track of cabinets, sides and handle of prep cooler door, bottom of the inside of coolers, exterior of dry storage bins, pans used for shelving on speed rack near the office.
The floor underneath a large kettle was not smooth and easily cleanable. The floor underneath the warewashing machine was repaired with porous wood and there was porous wood on the wall behind the hand sink.
Floors underneath equipment at the back against the walls had a buildup/accumulation of soils, debris.
Jalisco on East Butler Road in Mauldin was inspected on July 9 and received a 70, a C.
The inspector saw an employee touch raw beef and then ready to eat tortillas.
The handwashing station by the three-compartment sink did not have soap and the handwashing station by the mechanical dish machine did not have paper towels. Chicken, queso, and beef tips were not at proper temperatures.
Ready to eat food prepared for more than 24 hours (tamales and pork) were not marked with the start, use by, sell by, and discard date. Beef tips cooked the night before were stored in a plastic bucket. Tomatoes were stored in 5-gallon buckets labeled sour cream.
Wet wiping cloths were not in sanitizer. Tortillas were stored in to-go bags that are not food grade. The area behind the grill and the walkway to the preparation area had a buildup of debris.
The dumpster is stored on dirt.
The restaurant received an A on July 13.
Pho Le on Wade Hampton Boulevard in Taylors was inspected on July 27 and received 73 points, a C.
The inspector saw a cart blocking the hand sink in the kitchen by the warewashing area and no soap. Raw meats were stored above ready to eat sauces and food items.
A meat slicer had a build up of food debris. Multiple containers of broth made the night before cooled in the fridge were not at proper temperature as were garlic oil and chili oil with garlic. Chili oil containing cooked plant food was held longer than seven days.
Food containers were stored on the floor. Metal pans were stacked wet after cleaning and sanitizing. Boxes of single service items such as to-go containers were stored on the ground by mop sink area. Observed floors and walls had a build up of grime and food debris.
The back door had gaps.
It had not been reinspected before the end of July.
Super Carnicereia El Gallo on White Horse Road in Greenville was inspected on July 1 and received a 78, reinspected on July 8 and received an 81, a C, and an A on July 17.
The routine inspection found the food slicer had food debris on the blade. Not at the proper temperature were salsa verde and pico de gallo. Many salsas had no date mark.
Ten gallons of salsa were cooling in a large pot covered with a lid. The walk-in freezer contained meat stored on the floor. In the walk-in cooler, scoops with no handles were stored inside salsas.
Heavily soiled towels were stored in a sanitizer solution below the proper concentration level. Soiled linens were stored on the floor of the cook line and pots, pans and cutlery were stored less than 6 inches off the floor.
The walk-in cooler fan dripped water and the walk-in freezer had ice build up. The deep fryer, walk indoors, prep tables, storage racks, blender walk in gaskets had a build up of debris.
Scraped paint and damage on walls and door frames made them uncleanable. There were broken and missing floor tiles and grout and hood filters missing, The hood system had a heavy build up of grease and evidence of dripping.
At the follow-up, the cook line hand wash sink was blocked with a large stock pot.
The food slicer was not clean.
A roasting pan of carnitas on a stove was cooling improperly. Items in the walk-in cooler were at improper temperatures and meat was stored on the floor in the walk-in cooler. Damage to walls and door frames had not been fixed and there were broken and missing floor tiles and grout.
On June 24 Tacos & Bla Bla Bla on South Maine Street in Simpsonville received a 75, a C.
The inspector said there were no hand drying provisions, eggs were stored over ready to eat salsas and raw steak and queso and shredded chicken were not at proper temperature.
The back door did not have air curtains or a self-closing mechanism. The ordering window did not have the air curtain on and insects were flying around the kitchen. Bags of rice, sugar and napkins were on the floor of a storage trailer.
A three compartment sink was not sealed to the wall. It was reinspected on July 2 and given a 91, but rated a C.
Raw chorizo was above ready to eat salsa in the refrigerator, shredded chicken, rice, beans and chorizo were at improper temperature and The back door lacked air curtains and a self closing mechanism. The ordering window air curtain was not turned on. The three compartment sink was not sealed to the wall.
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The re-inspection on July 10 resulted in an A.