Shaghf Cafe

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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