Six Lexington County restaurants received a C grade, the lowest food grade given out by the S.C. Department of Health and Environmental Control, during the month of January.

The restaurants were located in Lexington, Chapin, West Columbia, Columbia and Cayce.

Bojangles, located at 1045 S. Lake Dr. in Lexington, received a C (76%) on a routine inspection conducted March 4. The restaurant remained at a C on follow-up inspections conducted March 12 (86%), 14 (89%) and 19 (97%).

The restaurant was able to improve to an A (100%)  after a follow-up conducted March 27.

The March 4 report notes that employees were not washing their hands between points of contamination, there were food surfaces that were not clean to both sight and touch and it was observed that “employees with decorated nails that extend beyond the fingertips that were not wearing gloves.”

Also noted in the report was baseboards missing in the walk-in freezer, heavy soil and debris under the drive through cabinet and the drive through cabinet was also not moveable for cleaning and sealed to the wall.

According to the report, it was also noted that the restaurant was in violation of proper cold holding temperatures. This was a repeat violation in the March 12 report, along with the addition of improper hot holding temperatures. The improper cold holding temperature was also noted in the March 14 report.

The March 12 report noted bags of single serve items being stored on top of and touching boxes of raw chicken.

The March 14 report noted that there were items held beyond the discard time posted, with several having no time stamp. This violation was once again noted in the March 19 inspection and was the only violation on that report.

The March 27 reported noted no violations.

China Hut, located at 103 N. 12th St. in West Columbia, received a C (74%) on a routine inspection conducted March 4.

The restaurant was able to improve to an A (97%) on a follow-up inspection conducted March 13.

On March 4 the inspector noted that there were sliced jalapenos with fuzzy growth on them inside a container in the prep cooler, observed raw egg shells and meat products stored over produce and other ready-to-eat foods, cutting boards with stained and deep grooves and observed knives with debris stored as clean.

Other notes included unapproved pest control, bait stations, unapproved pest control powder and personal medication, care and food items throughout the facility. 

The March 13 report only noted that the restaurant was in violation of “. PIC Present, Demonstration – Certification by accredited program, and Performs duties.”

Koi, located at 1237 Chapin Rd. in Chapin, received a C (72%) on a routine inspection conducted Feb. 23. The restaurant remained at a C (85%) on a follow-up conducted March 5.

The restaurant was able to improve to an A (100%) after a follow-up inspection conducted March 8.

The Feb. 23 report notes that food penetrated by over icing from condensation in the walk-in freezer was observed. Additionally, the inspector observed “shell eggs stored over produce in walk-in. Raw chicken stored over beef inside of walk-in.” It was also observed that there was grime and food matter on dishes stored as clean.

The report also notes that there were fruit flies in the dish area, dust build-up on fan guards and food splash and build-up on the exterior of equipment throughout the cook line.

The March 5 report once again notes food covered by ice in walk-in freezer and eggs stored over produce. The report also notes observed boxed food stored on the floor in a freezer.

The March 8 report notes no violations.

New York City Pizzeria, located at 4350 Augusta Rd. in Lexington, received a C (71%) on a routine inspection conducted March 15. The restaurant remained at a C (92%) on a follow-up conducted March 22.

The restaurant was able to improve to an A (100%) on a follow-up conducted March 26.

On March 15, the inspector “[o]bserved employee not washing hands between points of contamination” and “[o]bserved employee rinse hands as opposed to applying soap for hand washing.”

Also noted was dirty dishes stored as clean, the interior sides of the ice machine had black build-up, there was no date marking system for food, clean dishes stored on the floor, a hand sink in poor repair, food debris and slime on floor and baseboards in poor repair.

The March 22 report noted improper cold holding temperatures, Also noted was a lack of a written employee health policy, written vomiting and diarrhea policy. 

The March 26 report had no violations.

San Jose, located at 498 Piney Grove Rd. in Columbia, received a C (73%) on a routine inspection conducted March 5.

The restaurant was able to improve to an A (99%) after a follow-up conducted March 8.

The March 5 report “[o]bserved gloved employees handle raw meats and wipe gloves with dirty towels on aprons and continue to plate foods and handle other foods” and “observed multiple employees wiping gloves with towels on aprons between tasks without washing hands and glove change.”

Also noted was an employee using the same glove to put raw chicken and vegetables onto a grill. Employees were also observed using towels on their aprons to wipe plates, the towels were brushing against counters and hanging on stained aprons.

Additionally, it was also noted that multiple containers of food, refried beans, queso and chip buckets, were stored directly on the floor. There was also grime and sticky residue on the exterior of chip buckets and lids.

The March 8 report only reports that there was a missing wall finishing and broken tiles in the bar area.

Tony’s Pizzalicious, located at 975 Koc Abbott Dr. in Cayce, received a C (67%) on a routine inspection conducted March 6. The restaurant remained at a C (83%) after a follow-up conducted March 7.

The restaurant was able to improve to an A (98%) after a follow-up conducted March 14.

The March 6 report observed that a sink was being used as a drain for noodles and that hand washing cleanser was not available at sinks. 

Also observed was a “raw pork container stored over cooked buckets of sauces in walkin cooler” and “cooked ground beef pan stored on floor of walkin cooler uncovered underneath raw chicken pans.”

Additionally, knives and pizza slicers stored as clean had food debris still on them.

The March 7 report noted that the person in charge was handling ready-to-eat sandwich meats with bare hands, uncovered food in the walk-in cooler, and lacked a date marking system, also noted in the March 6.

The report also noted build-up of grime and food debris on shelving and racks in the walk-in cooler and on the interior and exterior of each in-cooler.

The March 14 report notes that the restaurant did not possess CFPM and CFH certifications.