Shaghf Cafe

Inspector's notes

Observed no CFPM on-site at time of inspection. Informed PIC that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Sanitizer on-site at time of inspection. PIC stated owner was at store aprox. an hour away buying chlorine/bleach. Informed PIC that Sanitizer needs to be on-site at all times for 3-compartment sink. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment with bleach/chlorine onsite at time of inspection. No other approved sanitizer or approved method of sanitizing dishes (dish machine or other high temperature method) was observed onsite at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. When using bleach/chlorine to sanitize dishes, establishment must obtain chlorine test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 7/31/2025.

Inspector's notes

Observed multiple Priority Violations onsite at time of inspection. Person-in-charge (PIC) was unable to answer food safety questions (for example, PIC could not answer questions regarding how food-contact surfaces are properly sanitized or proper handwashing procedure). A primary responsibility of the person in charge is to ensure compliance with Code (Food and Drug Administration Food Code 2017) requirements. The PIC must ensure their establishment is in compliance with Code requirements prior to the next routine inspection; this can be achieved by learning and implementing Code requirements and ensuring that staff is not only aware of Code requirements, but that they are practicing code requirements. The PIC must also ensure corrective actions are in place for when Code requirements are not practiced. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed PIC handle customer payment, don gloves by touching the outside of gloves with soiled hands, and begin preparing customer beverages and food without washing hands before. Also observed PIC briefly wash hands for less than 10 seconds in handsink. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands (turning off faucet with paper towel). Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. PIC properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed PIC rinse beverage shaker in front handsink. Also observed PIC use handsink faucet to fill customer beverage cup at time of inspection. Handsinks must be maintained so accessible at all times and cannot be used for other purposes than handwashing so as to prevent the risk of contaminating food, clean food-contact surfaces, and clean linens. Also observed inoperable soap dispenser and paper towel dispenser at back handsink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC provided another functioning soap dispenser and roll of paper towels for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment washing and rinsing food-contact surfaces without sanitizing after. Per PIC, food--contact surfaces are normally washed with detergent, rinsed, and left to air dry. PIC had no knowledge about how to properly sanitize food-contact surfaces and could not replicate proper wash, rinse, and sanitize procedure at time of inspection. Observed establishment has bleach on-site but no drain stoppers or method to effectively maintain water level in three-compartment sink to properly sanitize dishes. Establishment does not have a high temperature dishwasher and does not sanitize with hot water. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. Must obtain drain stoppers and properly sanitize food-contact surfaces prior to re-inspection. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed bottle of Raid roach killer stored under table next to three-compartment sink. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: Observed bottle of Ibuprofen, aerosol scented spray, disinfectant wipes, and multiple bottles of glass cleaner stored above and next to various bottles of syrups and tea packets on shelving unit in front area. All chemicals and medicines must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals and toxic substances were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open insect electrocution device stored above tea strainers/blenders on front counter. Insect control/Electrocution devices must retain insects, cannot be located over food prep areas, and must protect food and equipment from dead insects/insect fragments. Must relocate or remove insect control device prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment with bleach/chlorine onsite at time of inspection. Per PIC, bleach is not used to sanitize dishes. No other approved sanitizer or approved method of sanitizing dishes (dish machine or other high temperature method) was observed onsite at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. If establishment uses bleach/chlorine to sanitize dishes, must obtain chlorine test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 7/31/2025.

Inspector's notes

Observed batter made with eggs, butter, and whipped cream made with dairy with internal temperatures of 46*F in a residential refrigerator. The person in charge indicated these foods are served in the establishment and were placed in the unit yesterday; person in charge indicated they did verify any internal temperatures today and they did not verify the ambient temperature of the refrigerator either. The measured ambient temperature of the unit using a min/max thermometer was 52.8*F. Except during preparation, cooking, cooling or when time is used as a control all TCS (time/temperature controlled for safety) foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food storage pans, spoons, and scoops soaking in a chlorine sanitizer solution with a measured concentration of 200+ ppm in the 3-compartment sink. Person in charge confirmed these food contact surfaces were being sanitized. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed batter made with eggs, butter, and whipped cream made with dairy with internal temperatures of 46*F in a residential refrigerator. The person in charge indicated these foods are served in the establishment and were placed in the unit yesterday; person in charge indicated they did verify any internal temperatures today and they did not verify the ambient temperature of the refrigerator either. The measured ambient temperature of the unit using a min/max thermometer was 52.8*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Establishment must cease use of unapproved residential refrigeration and acquire adequate approved refrigeration. Corrective Action: Correct prior to re-inspection on 2/11/25.

Inspector's notes

Observed scoop for ice machine stored on top of ice machine. Observed small amount of dust on ice machine. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an ice cream scoop stored in water with an internal temperature of 77*F; an employee took the scoop to be washed and brought it back. The establishment did not have any chemical sanitizers onsite, and the employee indicated they did not sanitize the scoop after washing and rinsing with hot water (180*F). Food-contact surfaces must be properly sanitized after washing and rinsing. The person in charge purchased chlorine and the scoop was sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge was unable to provide the inspector with a probing thermometer at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on 08/26/24.

Inspector's notes

Observed ice cream scoop stored in water with an internal temperature of 77*F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge was unable to provide chlorine test strips at time of inspection. A test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions must be available at the establishment to ensure that sanitizers are within an approved range. Corrective Action: Correct prior to re-inspection on 08/26/24. 4-303.11 - Core: Cleaning Agents and Sanitizers, Availability Addl Notes: Person in charge indicated they did not have any chemical sanitizers at time of inspection. Establishment does not have a high temperature dishwasher and does not sanitize with hot water. Person in charge indicated they use chlorine. Person in charge acquired chlorine at time of inspection. Except for sanitizers those that are generated on-site at the time of use, leaning agents and chemical sanitizers that are used to sanitize equipment and utensils shall be provided and available for use during all hours of operation. Corrective Action: Corrected at time of inspection.