Shibam Coffee

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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