Inspection Report
Shaghf Cafe
1250 E APACHE BLVD TEMPE AZ 85281
FD-24-02170
Food Establishment - Eating & Drinking
Food Routine Inspection
7/22/2025
Not Participating
3
Re-inspection required
Violations
Violation #: 1
Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties
Comments:
2-103.11 (A-N) and (P) - Priority Foundation: Person-In-Charge-Duties; Performs Assigned Duties Addl 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.
Violation #: 2
Description: Certified Food Protection Manager
Comments:
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: 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.
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 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.
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 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.
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
Addl 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.
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
7-202.11 - Priority Foundation: Restriction-Presence and Use Addl 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.
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
6-202.13 - Core: Insect Control Devices, Design and Installation Addl 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.
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl 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.
Comments/Details
No County legal action will result from this inspection.
Report emailed. **Follow up from previous inspection, person in charge states establishment is looking to start food service beyond current menu in August. No food beyond current menu observed onsite at time of inspection. Person in charge was informed that to serve food beyond current menu, they must increase their permit class, which, would require them to acquire adequate approved refrigeration (the establishment currently only has residential refrigerators and beverage refrigerators) and they must install a prep sink. The addition of a prep sink may require a remodel permit. The establishment is not currently approved to serve menu outside of their current beverages and desserts. **Discussed: PIC states mop water throughout day/end of day is disposed of in alley way (not observed during the inspection). Informed PIC that they must convey sewage in their mop sink.
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
- Priority Foundation Violation
- Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
- Core Violation
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.