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1. Do not use/offer for sale any adulterated/ spoiled/contaminated food items. Observed mice droppings in taco, tostada and tortilla bowl pans loosely covered with tin foil. CDI (corrected during inspection) All items discarded.
We used to occasionally go to this place but it was under a different name. Thy had a few bad grades so we stopped going. I think they just changed the name of it.
Black and Decker drill for mixing, are you kidding me!! These people are clearly clueless and could care less. I mean the inspector observed one of the workers handle raw shrimp and then wipe their hands on a towel to "clean" them.
1. Do not use/offer for sale any adulterated/ spoiled/contaminated food items. Observed mice droppings in taco, tostada and tortilla bowl pans loosely covered with tin foil. CDI (corrected during inspection) All items discarded.
We used to occasionally go to this place but it was under a different name. Thy had a few bad grades so we stopped going. I think they just changed the name of it.
Seems the the Dept. of Health in Meck. does an great job with sanitation issues. Everywhere I have ever eaten in Charlotte has had sanitation grades posted in view of the customer.
Thank you for the link. I checked out a few places that we have eaten at several times, and a few places we had considered. Without naming names, I am glad one place was never patronized by us!
Seems the the Dept. of Health in Meck. does an great job with sanitation issues. Everywhere I have ever eaten in Charlotte has had sanitation grades posted in view of the customer.
Yes, that is one thing I like about NC and SC is that in NC the grades are posted, and in many counties accessible online. In SC the letter grade is posted and you can look at the last two scores online (but not the report).
I recently took a culinary course and had to do a report on the guidelines for opening and operating a restaurant in Charlotte. I learned some pretty interesting things.
Yes, that is one thing I like about NC and SC is that in NC the grades are posted, and in many counties accessible online. In SC the letter grade is posted and you can look at the last two scores online (but not the report).
I recently took a culinary course and had to do a report on the guidelines for opening and operating a restaurant in Charlotte. I learned some pretty interesting things.
I wish I had this sc site the last trip I made to Myrtle Beach.
I like to check local restaurants and my partner likes to eat at chains and they won after last horrible experience.
I learn one rule if it a seafood restaurant. If restaurant smells fishy turn around. If seafood is severed on a buffet turn around.
I been using the NC one for pizza places. They are notorious for being below 95 grade. One place that you may not check is PIzza Delivery. I have in past avoided calling those restaurants that are below 95. I remember one time I went to pickup my pizza and I look back in the kitchen and it was just covered with flour and food.
The old adage about how clean a restauarnt restroom is true.
It is a good indicator about how the staff cares about the restaurant.
Oh yes, the restroom. That's mostly accurate, but not always. Ishi's, an excellent casual Japanese and sushi restaurant near UNCC, has recived good sanitation scores with the last one being 96. Not only that, you can see the kitchen. However, the men's room is in pretty rough shape.
To be honest, I've never encountered "sanitation" grades before I moved to NC.
I will say, MOST times I feel better if a restaurant has a higher score. But I guess I still subscribe to the fact that all the "greasy spoons" I love must not have a high score...
To be honest, I've never encountered "sanitation" grades before I moved to NC.
I will say, MOST times I feel better if a restaurant has a higher score. But I guess I still subscribe to the fact that all the "greasy spoons" I love must not have a high score...
Not necessarily. You would think the Penguin for example would have bad sanitation scores upon entering. They haven't received lower than a 95 on their last 4 inspections:
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