Friday, Feb. 13, 2009

Restaurant inspections: How do they stack up?

Department of Health and Environmental Control food inspectors spend at least an hour in each business they inspect and use a 42-item, 100-point checklist.

An A grade is 88-100, a B is 78-87, and a C is 70-77. Follow-up inspections are conducted as necessary. Thirteen priority items, when found deficient, must be corrected within 10 days.

In Horry and Georgetown counties, routine inspections, noted with an R, are unannounced.

Follow-up inspections, noted with an F, are announced; only items that were in violation are inspected.

Inspections were performed from April 2 to June 11.