Effie's

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee at bar washed hands at 3 comp sink. [CA]: Employee shall wash hands at designated hand sink.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food storage: food storage containers identified

Inspector’s notes

*REPEAT VIOLATION* Food containers stored directly on the floor in walk in cooler and walk in freezer. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Pressurized cylinders not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

*REPEAT VIOLATION* Cove base in poor repair underneath the dish machine. [CA]: Repair cove base and maintain in good condition.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Small flies observed at ware-wash area and bar. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food safety manager certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times *REPEAT VIOLATION* Food handler training certificates not provided. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Thermometers provided, accurate

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Personal beverage in unsecured cup stored on prep counter at cook line. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the steam table, prime rib measured at 80F. Per employee, prime rib was taken from the cooler due to a customer order and then placed in the steam table approximately less than 20 minutes prior to measurement. Employee stated it was supposed to be placed in the oven to be reheated prior to placing in steam table to hot hold. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. [SA]: Prime rib was placed into the oven to be reheated to 165F prior to hot holding in steam table at 135F or above.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

*REPEAT VIOLATION* 1. Accumulation of black debris on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Dish machine at kitchen dispensed <50 ppm of Chlorine sanitizer. No active ware-washing observed at the time. Available 2 comp ware-wash sink observed. [CA]: Dish machine shall be able to dispense 50 ppm of Chlorine sanitizer. Assess/repair/adjust as needed. Discontinue use until it is properly working.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

*REPEAT VIOLATION* 1. At prep line cooler 1, pooled egg measured at 50F. Per Cook, pooled egg was prepared approximately 4 hours ago and is constantly placed in and out of the unit. 2. At prep line cooler 2 bottom reach in, multiple Potentially Hazardous Food (PHFs) measured above 41F for approximately 3.4 hours. Ambient temperature of unit measured at 52F. Cook stated the unit is scheduled for repair. 3. At the 1 door reach in, multiple PHFs measured above 41F. Ambient temperature measured at 52F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: PHFs that measured above 41F for less than 4 hours were relocated to walk in cooler to rapidly cool down. PHFs that measured above 41F or greater than 4 hours were voluntarily discarded.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Multiple containers of food stored directly on the floor at walk in cooler, walk in freezer, and prep areas. [CA]: Food items must stored at least six (6) inches elevated from the floor.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

*REPEAT VIOLATION* Prep line cooler 2 and 1 door reach in's ambient temperatures measured at 52F. [CA]: Cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of units for PHFs until it is able to properly cold hold PHFs. Assess/repair/adjust unit as needed.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

*REPEAT VIOLATION* At the rear bar area, single use towels and hand soap not provided in permanently installed dispensers. [CA]: Single use towels and hand soap shall be provided in permanently installed dispensers at all times.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food handler training certificates not provided for all food handlers. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Hot and cold water available

Inspector’s notes

3 comp sink and mop sink at the back prep area near ice machine does not provide hot water. Maximum water temperature measured at 70F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Note: Per previous routine inspection on 07/02/2024, this 3 comp sink shall be used for food only. The other ware-wash sink connected to dish machine shall be used as ware-wash area.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Plan review

Inspector’s notes

Per the previous routine inspection on 07/02/2024, rear bar area is missing a hand wash sink station and was required to complete the installation of the hand sink station with the approval from DEH Plan Check prior to 12/31/2024. During inspection, bar area observed with hand sink station but no proof of plan submission was provided to Specialist. Submit plans to DEH Plan Check regarding hand sink or provide proof of submission to Specialist via emai at Princess.Lagana@deh.sccgov.org. Plan submission to DEH Plan Check regarding installation of hand wash sink shall be completed by 08/08/2025. [CA]: Provide hand sink station at front bar area. Note: Plan check shall be contacted prior to the installation of handwash sink. Plan check consultation hours are Monday thru Friday 730AM-10AM and afternoon by appointment only at address above. Additional information on Plan Check Program is available at https://www.sccgov.org/sites/cpd/programs/pcp/Pages/home.aspx Plan Check technical questions can be addressed via: phone: 408-918-3400 email: dehplancheck@deh.sccgov.org

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food separated and protected

Inspector’s notes

In the walk in cooler, raw squid was stored on shelving above cooked potatoes. [CA]: Properly store raw food items beneath and separate from ready to eat food.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

*REPEAT VIOLATION* 1. Accumulation of debris underneath equipment at cook line and at server station. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris. 2. Cove basing missing throughout parts of prep area (warewash area, bar area, salad area, storage areas, etc.). [CA]: The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

1. Accumulation of black debris on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Accumulation of dried food residue on and around the blade of slice machine. [CA]: Disassemble, clean, and sanitize can opener blade between uses or as often as necessary to prevent the accumulation of food residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.