ADEN Coffee House

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A 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 handsink in bathroom with a maximum water temperature at 82*F. Per owner, hot water at handsink in bathroom is shut off due to malfunctioning parts. 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. Corrective Action: Correct prior to re-inspection on 8/5/2025.

Inspector's notes

Observed employee wash food-contact surfaces with detergent, rinse and leave to air dry without sanitizing. 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 quaternary ammonia must be sanitized with a contact time according to manufacturers specifications (60 seconds according to sanitizer onsite). Establishment was observed to not have drain stoppers onsite at time of inspection. Set up three-compartment sanitizer sink with plastic bag to maintain water level until stoppers can be acquired. Food-contact surfaces were properly sanitized with a quaternary concentration of 200ppm at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three-compartment sink with active warewashing with a maximum water temperature of 109*F. When manually warewashing, the temperature of the wash solution is required to reach and be maintained at 110*F, or per the cleaning agent manufacturer's specification. The wash solution temperature required in the Code is essential for removing organic matter. If the temperature is below 110*F, the performance of the detergent may be adversely affected, e.g., animal fats that may be present on the dirty dishes would not be dissolved. Main handsink at bar and three-compartment sink had a maximum water output of 109*F-110*F after running for a few minutes. Discussed with person-in-charge and owner on adjusting water heater to increase hot water supply to fixtures. Corrective Action: Correct prior to re-inspection on 8/5/2025.

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 equipment such as pots stored on a shelf that is not 6 inches off the ground. Establishment must store clean equipment, utensils, linens, and single-service and single-use articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Establishment must raise shelf so it is 6 inches off the ground. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures between 44*F - 52*F in the main reach in refrigerator in the storage room: beef sambusas, lentil sambusas, milk, honeycomb pastry with cheese, milk baklava, and konafa. Person in charge indicated they had been in the unit overnight and they do not take internal temperatures. The measured ambient temperature of the unit using a min/max thermometer was 43.3*F. Also observed beef sambusas, lentil sambusas, honeycomb pastry with cheese, milk baklava, konafa, and cheesecake in the refrigerated display case in the bar with internal temperatures between 45*F - 50*F. Person in charge indicated these had either been in the unit overnight or stocked from the main refrigerator; person in charge indicated they did not take internal temperatures in this unit as well. The measured ambient temperature of the display case using a min/max thermometer was 42.0*F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures between 44*F - 52*F in the main reach in refrigerator in the storage room: beef sambusas, lentil sambusas, milk, honeycomb pastry with cheese, milk baklava, and konafa. Person in charge indicated they had been in the unit overnight and they do not take internal temperatures. The measured ambient temperature of the unit using a min/max thermometer was 43.3*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 10/11/24.

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 10/11/24.