ROUTINE INSPECTION
Repeat violations may result in enforcement action, including billable follow-ups and/or office hearings. Violation K01 (lack of food handler cards/food safety certificate) was noted on multiple previous consecutive inspections. Email food certificates/cards to mindy.nguyen@deh.sccgov.org by 8/17/25. Failure to comply may result in enforcement action, including billable follow-up inspections and/or office hearings. Observed ADVANTCO griddle on countertop not under a hood. PIC stated this griddle is used for making tortillas, and that they have had it since the facility opened, and it was replaced 3 years ago. Inspector will conduct file review and may follow up. Ensure test strips for quaternary ammonia are available. Due to technical difficulties, this report will be emailed to the facility.
7 reported violations
- K14: Food contact surfaces clean, sanitized
Observed employee wash knife in the 3-compartment sink, then dry with a wiping cloth. [CA] Equipment must be washed, rinsed, sanitized, then allowed to air-dry.
- K06: Adequate handwash facilities supplied, accessible
At the front handsink: observed trash bin stored in front of handsink. [CA] Do not store objects in front of handsinks. Handsinks must be made accessible so that handwashing is not only possible, but likely.
- K07: Proper hot and cold holding temperatures
Inside the prep unit in the cooking area: measured internal temperatures of cut tomatoes, cheese, and white sauce to be 48F. Measured internal temperature of cooked meat in the reach-down section to be 44F. PIC stated foods had been held for 30 minutes. [CA] Keep potentially hazardous foods at 41F and below or 135F and above.
- K33: Nonfood contact surfaces clean
Observed accumulation of grease on side of cooking equipment under the hood, especially the right griddle. [CA] Keep surfaces clean.
- K01: Demonstration of knowledge; food safety certification
A manager's food safety certificate and employee food handler cards were not available upon request. *REPEAT VIOLATION* [CA] Obtain a manager's food safety certificate and food handler cards. See notes below.
- K27: Food separated and protected
Inside multiple refrigerators, observed raw meats/raw shell eggs stored above ready-to-eat foods (vegetables, sauces). [CA] Store raw animal products below/away from ready-to-eat foods. *REPEAT VIOLATION*
- K19: Consumer advisory for raw or undercooked foods
Observed menu offered undercooked animal products (over easy eggs, etc) but no consumer advisory was on the menu. [CA] If a menu offers undercooked animal product, a consumer advisory must be provided on the menu. The consumer advisory consists of BOTH: 1) "Disclosure": Clearly indicate WHICH menu items contain undercooked animal products. AND 2) "Reminder": The following statement in writing on the menu: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.” *REPEAT VIOLATION*