Simpsonville’s Shortfields Restaurant Receives Lowest Inspection Score of November

Simpsonville Restaurant Receives Lowest Score in November Inspections

Hey there, Simpsonville residents! It’s that time of year again when the South Carolina Department of Agriculture rolls out its restaurant inspection scores. While many local eateries are proudly showcasing high marks, there’s always one that brings up the rear—this year, that “dish” goes to Shortfields of Simpsonville. Buckle up as we dive into the juicy details!

The Shocking Score

In November, a total of 294 restaurants were inspected across the Greenville area, and it seems that both the number of inspections and the eateries receiving a “C” grade dropped considerably compared to previous months. However, Shortfields managed to stand out—unfortunately for all the wrong reasons. The restaurant snagged a rather grim score of 72 points, officially landing it in the “C” grade territory.

What Went Wrong?

So, what exactly went wrong during the inspection? Well, an eagle-eyed inspector found several concerning issues that raised red flags—and we’re not just talking about a few minor things. Here’s a rundown of the major violations:

• Improper Food Handling: A food handler was spotted touching ready-to-eat chicken with bare hands. Yikes!
• No Shellfish Tags: Shellfish were missing crucial oyster shellstock tags, which are essential to trace their origin.
• Cross-Contamination Issues: Raw, uncovered ground beef was chilling next to uncovered ready-to-eat foods. Double yikes!
• Temperature Troubles: A large cooked beef roast cooked earlier that day wasn’t maintained at the correct temperature. Thankfully, management acted quickly and tossed it out, but that’s only the tip of the iceberg.
• More Temperature Violations: Ground beef, cooked mushrooms, sliced tomatoes, cooked corn, and egg batter were also found to be at unsafe temperatures. It seems like the temperature gauge was on vacation!

Physical Space Violations

But wait, there’s even more! The inspection didn’t just reveal issues related to food safety. The physical environment of Shortfields was also a bit of a mess:

• There were noticeable gaps under the back door leading to the outside walk-in coolers, which resulted in water dripping into a container placed on top of uncovered food.
• The coolers, which should be icy cold, had a hefty amount of ice built up—definitely not an ideal situation!
• Food was being prepped right next to a hand sink, and guess what? There was no splash guard to keep things sanitary.
• Clean utensils were stored inside dirty dividers. Eww.
• They even reused plastic containers with old date labels on them. Talk about a lack of attention to detail!

Cleanliness Concerns

Now, let’s talk about cleanliness—or the lack thereof:

• Soiled Ventilation Hoods: The ventilation hoods were coated with grease, along with the sides of various cooking equipment.
• Dust Bunnies Everywhere: Every shelving unit was decked out with dust and food debris, and the same was true for the floors and walls.
• Missing Ceiling Tiles: Missing ceiling tiles were a common sight throughout the kitchen. Not exactly the atmosphere you want while whipping up a meal!
• Employee Habits: Multiple employees were seen storing their drinks on food prep surfaces, and even a coat was casually draped over clean plates. Talk about mixing business with pleasure!

The Silver Lining?

Despite the rocky performance by Shortfields, there is some good news for the rest of the Greenville County dining scene! Out of the remaining eateries inspected, 22 restaurants earned a B grade while an impressive 271 received an A. So, if you’re craving a night out, there are plenty of places in the area that are not only open for business but also keeping things clean and safe!

So, it’s essential to stay informed about where your food comes from and how it’s prepared. Let’s hope that Shortfields takes this feedback seriously and cleans up their act. After all, great food deserves a great environment!