Shaghf Cafe

Violations (4)

• 22CriticalCorrected on site

  Proper Cold Holding Temperatures

  PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Addl Notes: Observed opened pre packaged cheescake/cakes (nutella, oreo, and new york), tiramisu, lemon mascarpone cake, carrot cake (cream cheese based), red velvet cake (cream cheese based), butter, and whipped cream at 45 F - 60 F in black refrigerator closest to kitchen entrance. Items had been placed in refrigerator the night before, per PIC. Ambient temperature of reach in observed at 60 F per inspectors min/max. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

  Priority

• 2Repeat

  Certified Food Protection Manager

  Repeat Violation 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no certified food protection manager at time of inspection. PIC is in the process of obtaining certificate. 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. 2nd consecutive violation

• 10Corrected on site

  Adequate Handwashing Sinks, Properly Supplied and Accessible

  6-301.12 - Priority Foundation: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed no hand drying provision at hand sink in back. PIC provided hand drying provision for handwash sink at time of inspection. Informed PIC that 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: Corrected at time of inspection.

• 48Corrected on site

  Warewashing Facilities, Installed, Maintained, Used, Test Strips

  4-303.11 - Core: Cleaning Agents and Sanitizers, Availability Addl Notes: Observed no sanitizer at time of inspection. PIC was able to obtain sanitizer and will keep multiple bottles in stock. Corrective Action: Corrected at time of inspection. 2nd consecutive violation