Bug killer all over floors & more. Greenville SC restaurants with worst April inspections

Bug killer powder on floors, grime and debris on shelves and warm meat stored inside trash bags. Those were among the findings of health inspectors who visited Greenville area restaurants in April.

The South Carolina Department of Health and Environmental Control made 312 inspections, both routine and follow up — and the great majority were given the top score — A.

Seven scored the lowest — C — and 34 scored a B.

DHEC scores are Grade A more than 87 points, Grade B 87-78 points, Grade C less than 78 points.

Three restaurants scored 71, the lowest score for the month — Epic Buffet of East Bank in Simpsonville, Tarascos Mexican Bar and Grill in Greenville and Touchdown Wing and Hibachi in Simpsonville.

Epic Buffet was inspected on April 18. It was cited for an employee washing hands in a prep sink, washing a cutting board and knife at a utility sink without sanitizer, food such as melons, mussels and stuffed shrimp stored at improper temperatures.

“Chicken marinating in cement mixer,” the inspector wrote.

Concerns were raised about meat being thawed at room temperature, the lack of a device to check the temperature of water and heavy buildup of grimes on the floor in the kitchen and dry storage.

At Tarascos, an inspector found on April 1 an employee eating with bare hands on the cook line, no paper towels at the kitchen / prep area sink and undated storage of shellfish.

Also, various foods such as guacamole and tomatoes were stored at improper temperatures. The food was thrown out, the inspector said.

Spray bottles were unlabeled and shucked oysters in a walk-in cooler were stacked one on top of another without any protective layer between oyster and shell, allowing for “contamination of product from biological and physical contaminants.”

“Warewashing equipment not cleaned at a proper frequency - mechanical warewasher exterior/interior contains bio-film/grease and grime accumulation,” the inspector wrote. “Observed buildup of grime and food debris on shelving of walk-in cooler.”

Touchdown was inspected on April 24. Items found were raw chicken stored above ready to eat food in the prep cooler, containers used to coat wings not washed, rinsed and sanitized every four hours and medications stored on shelves with food.

Plastic grocery bags were used to store food in the walk-in cooler and walk-in freezer and shrimp in a box lid. The hot water was not working.

Southern Culture in Greenville scored 74 on April 18 during a followup inspection. It was voted for an employee washing hands in less than 20 seconds, handling raw chicken and “changing gloves without washing hands before putting on new gloves to handle ready-to-eat bread.”

An employee used a cutting board and knife to cut open packages of raw salmon and then another food employee used the same cutting board to prepare ready-to-eat foods.

White powder on the floor was identified by the person in charge as being pest control and several l dead insects were on the floor.

“Observed heavy food debris and grease accumulation on non-food contact surfaces such as sides of cooking equipment and shelving,” the inspector wrote. “Observed floors unclean under equipment at back kitchen and front kitchen cookline, accumulation of food debris and litter on floor under equipment at bar area.”

Scoring 78 was Chang An Lin in Simpsonville on April 19. The inspector said “pieces of fried chicken, identified as being cooked the day before, stored at 45 F in the walk-in cooler and in an upright cooler on the cookline.”

No dates were marked on cooked egg rolls, cooked noodles, or cooked chicken.

“Observed a non-food grade mixer on the premises with evidence of missing raw chicken with a batter. The device appears to be a construction mixer. Raw chicken, in batter mixture observed

Debris buildup throughout the facility under cooking equipment.”

Monte Bello in Greenville scored 78 on April 13. Observations included staff members donning gloves without a hand washing step, refried beans in a refrigerator at 60 F, no barriers such as sneeze barriers separating the food items from the public and gloves being reused. Hot meat products were stored in trash bags

Mr. Jalapeno in Greenville scored 79 on April 24. The inspector said an employee walked outside with gloves on and began food preparation without washing hands and donning new gloves, an employee handled raw meat and then handled ready to eat food without washing hands and donning new gloves.

A hand sink in the kitchen was not working. Tortillas were stored directly in cardboard boxes.

Grease was on the ground around the container where used cooking oil is stored.

Asian Cafe Five Forks in Greenville scored 79 on April 23. Listed were handwashing station without soap, can opener and stirrer had a buildup of organic matter, cold medicine stored in the kitchen on a shelf with food items, raw shrimp thawing at ambient temperature overnight.

There was a box of chicken and a bag of fish stored on the floor of the freezer, the microwave had a buildup of organic matter and trash accumulated outside of the waste receptacle.

El Caldaso Taqueria in Greenville scored 78 on April 3, when an inspector said refried beans and rice were stored at improper temperatures, a spray bottle of windex stored next to tortilla chips and spices and residential hot shot fly spray in the facility

Pork thawed in a tub on the floor at room temperature and dust and debris on the floor in the dry storage room.

El Ranchito Restaurante in Greenville scored 82 on April 13.

Noted were a mop sink used to wash hands — including telling the inspector to use it —using the same sink and to wash gloves rather than putting on new ones.

Bulk quantities of ready to eat items such as refried beans, salsa verde, salsa roja, etc were in refrigerated storage unlabeled with the dates of manufacture or the discard dates. An unlabeled spray bottle was stored on the ice machine and walls were damaged.

“Debris/grease/grime observed on surfaces throughout facility,” the inspector wrote.

The Slice in Simpsonville scored 82 on April 18. No cleaners at the bar and pizza station sink, improper temperature for sliced meatballs, ham, shredded cheese, pizza sauce and chicken.

No dates on ready to eat food. House flies in the kitchen and dish room and an employee did not use a beard restraint during food prep

Nazario’s in Greenville scored 82 on April 2. An inspector found improper temperature of cooked beef on a stove and ready-to-eat food in a refrigerator was not marked with expiration dates.

Cardboard was used as a shelving cover under a flat top griddle and 3-compartment sink area.

Sofrito Restaurant in Greenville scored 82 on April 23.

The inspector said they saw salsa de cameron stored in the walk-in cooler beyond seven days; containers of ceviche, cooked fish, and rice were not marked. A large plastic bucket of ranchero sauce measured 44 F placed in the cooler the night before preventing proper cooling in a timely manner.

Mussels were thawed in standing water in a sink, packages of previously frozen mahi thawed in walk-in cooler and rice in to-go bags.

Insects were found near the broken floor covering by the ice machine.

Bad Daddy’s Burger Bar in Greenville scored 83 on April 9. A sink in the bar stored cleaning items such as scrubbies, chemicals, and a squeegee.

No soap at the sink in kitchen. Various items were stored at improper temperatures, including blanched fries, deviled eggs, burgers, chicken, and various sauces .

Storage containers of flour, seasoned flour, sugar were not labeled and scoops were left inside.

A rolling cart had no wheels.

“Warewashing equipment not cleaned at a proper frequency - mechanical warewasher exterior/interior and surrounding walls contains bio-film/grease and grime,” the report said.

“Observed buildup of grease, grime and food debris on equipment; on cook line (hood casement, shelving, fryers, refrigerators, walls behind equipment); in prep area (shelving, sinks, counters, ingredient containers [flour, sugar, etc.]).”

Subs and Salads of Fairview in Simpsonville received an 83 on April 18.

Bug spray not approved for retail food establishments was being used, chicken thawing in a bowl of water and boxes of food were stored less than six inches above floor.

Cracker Barrel In Simpsonville scored 83 on April 25. A tilt kettle had a build-up on debris after cleaning. Food found at improper temperature including Hollandaise sauce, lettuce, chicken.

Observed fried onions, pancake batter, eggs, and tongs used for raw chicken.

Clean linens were stored in bags on the floor and shelves in coolers and freezers and under equipment had a build-up of debris.

Little Caesars in Simpsonville was inspected on April 19 and received an 84. Observed were an employee eating and using a shelving rack as a table, a drink stored above food supplies, a staff member donning gloves with no hand washing step.

Pizza toppings including cheese, sausage crumbles, mushrooms, scored at improper temperature.

Glass cleaner was stored with food packages and debris was on a sanitizer test kit holder, on speed racks and on racks next to the warewash area.

Mi Casita Restaurant Bar and Grill in Greenville scored 85 on April 2. The restaurant was not open so food prep was not observed, but the inspector said there were no paper towels in the restrooms, the ice machine black and red substance inside.

Black biofilm was on shelving in the cooler and debris was on the floor under equipment and shelving in the kitchen.

Barista Alley in Greer scored 85 on April 27.

A kitchen staff member did not wash her hands before handling utensils, food, etc. after being on her cell phone and another employee touched her hair and then did not wash her hands. An employee with long/polished nails was not wearing gloves when dispensing ice and preparing beverages and a front of the house employee did not tie back her long hair.

Paint chipped from an upstairs wall and the air conditioning system downstairs leaked condensation into a container on the floor.

Debris was seen on floors, beneath equipment and in corners.

Cositas Ricas Restaurant in Greenville scored 86 on April 10. Noted were raw food not stored in a way to prevent cross contamination, food such as steak, vegetable salsa, sliced tomatoes, shrimp and milk stored at improper temperatures.

The hood was not maintained to prevent drips onto food.

Wendy’s in Greenville scored 86 on April 2. The chocolate frosty and orange creamsicle mixes were improperly cooled. A large container of shredded lettuce was dated 3/11/24.

Food residue was seen on the sides of equipment and inside of the back kitchen reach-in freezer, fryer and hood vent heavily accumulated with grease.

Cielito Lindo in Greenville scored 87 on April 8. An inspector found sanitizer was not at the prescribed concentration for mechanical chlorine warewashing, a small bowl stored in cooked rice was used as a scoop and warewashing equipment not cleaned at a proper frequency. Bio-film/grease and grime was seen inside and outside the machinery. The same was seen on shelving, sinks, hood casement interior and walls.

El Tejano Mexican Restaurant in Simpsonville scored 87 on April 16. An employee handled lettuce without gloves. Various foods were at improper temperatures, including cooked chicken, cooked pork, pico de gallo, cooked spinach, black beans, salsa, sour cream, shredded lettuce and shredded cheese. Labels were missing for ready to eat foods. Food containers were stored on top of chemical buckets.

Subs of 418 Inc. (Subway) in Simpsonville scored 87 on April 11. Among the findings: front service line / soda machine / soda nozzles / had brown substance build up, food at improper temperatures, home use pesticide spray was present and trash was outside the back door exit / refuse area around a dumpster

Lin Gardens in Simpsonville scored 89 on April 23. Improper temperatures of brown rice, ready to eat food not labeled, excessive grease build up on hood, dry food buildup under cooking equipment and under three-compartment sink