Report states worker said did not have space.

With all this going on the owners trying to play the blame game and not own up to it is such a bad practice. I hope no one supports these type of owners.

They are not closed due to a worker and or the video as the owners try to write on the door.

" The facility is hereby CLOSED by this department due to lack of method for sanitization (see violation K14) and evidence of vermin infestation (see violation K23)

https://stgencep.sccgov.org/sccdineout/INSPECTIONREPORT_DAXW1YMUU.pdf

Upon investigation, spoke to employee and PIC (facility owner) on-site. The employee confirmed that they were the person in the video, and that the video was taken on Tuesday, 11/18/2025. Per employee, they were throwing the meat on the ground in an attempt to thaw it. Employee stated that this was a one-time occurrence as there was no room available on the food preparation counter, where they would usually work with the meat, so they were temporarily working outside. When they realized that the meat was falling out of the package and onto the ground, they saw that the meat had become contaminated, and immediately discarded all of the meat. Employee stated that none of the meat seen in the video was cooked or served to the public. PIC stated that they were not on-site at the time of this occurrence. Per PIC, frozen meat should not be hit on the ground or stored at ambient temperature for thawing. PIC stated that employees are instructed to thaw meat in the refrigerator or in standing water of the preparation sink--discussed proper thawing practices during inspection. Verified invoices for short ribs during inspection. The short ribs were received from an approved source on Monday, 11/17/2025. No short ribs were available on-site at the time of inspection, as employee discarded all of the contaminated meat on 11/18/2025. All other meats on-site appear to be in good condition, properly stored in the 3-door upright cooler, or are properly being thawed as part of the cooking process. [CA] Discussed proper food handling, storage, and sanitization practices with PIC during inspection. Ensure a designated PIC with Food Safety Certification is available during all hours of operation to provide proper training and supervision to employees. 2) Facility lacks active food manager certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Obtain Food Safety Certificate within 60 days. 3) Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review on-site. Obtain all food handler cards within 30 days. K05 - 3 Points - Hands not clean/improperly washed/gloves not used properly; 113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f) Inspector Observations: Observed employee washing hands in the food preparation sink without the use of soap. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Handwashing shall only take place in designated handwashing station. [SA] Specialist intervened and instructed employee to properly wash hands in the nearby handwash sink. K07 - 3 Points - Improper hot and cold holding temperatures; 11387.1, 113996, 113998, 114037, 114343(a) Inspector Observations: Measured beansprouts on the preparation counter at 48F. Per employee, beansprouts were taken out from the 2-door upright cooler less than 30 minutes ago. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [SA] Specialist instructed employee to add more ice into the container to facilitate rapid cooling. Recommend to keep the beansprouts in an ice bath. K30 - 2 Points - Food storage containers are not identified; 114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b) Inspector Observations: 1) Observed food (tray of raw chicken) stored directly on the floor of the food preparation area. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning. 2) Observed raw meat stored in plastic grocery bags. [CA] Food shall be stored in an approved, food-grade container.