Inspection Report

Business Name
Shaghf Cafe

Business Address
1250 E APACHE BLVD TEMPE AZ 85281

Permit Number
FD-24-02170

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/4/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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 batter made with eggs, butter, and whipped cream made with dairy with internal temperatures of 46*F in a residential refrigerator. The person in charge indicated these foods are served in the establishment and were placed in the unit yesterday; person in charge indicated they did verify any internal temperatures today and they did not verify the ambient temperature of the refrigerator either. The measured ambient temperature of the unit using a min/max thermometer was 52.8*F. Except during preparation, cooking, cooling or when time is used as a control all TCS (time/temperature controlled for safety) 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: Observed food storage pans, spoons, and scoops soaking in a chlorine sanitizer solution with a measured concentration of 200+ ppm in the 3-compartment sink. Person in charge confirmed these food contact surfaces were being sanitized. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed batter made with eggs, butter, and whipped cream made with dairy with internal temperatures of 46*F in a residential refrigerator. The person in charge indicated these foods are served in the establishment and were placed in the unit yesterday; person in charge indicated they did verify any internal temperatures today and they did not verify the ambient temperature of the refrigerator either. The measured ambient temperature of the unit using a min/max thermometer was 52.8*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Establishment must cease use of unapproved residential refrigeration and acquire adequate approved refrigeration. Corrective Action: Correct prior to re-inspection on 2/11/25.

Violation #: 43

Repeat Violation

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed scoop for ice machine stored on top of ice machine. Observed small amount of dust on ice machine. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Comments/Details

No County legal action will result from this inspection.
Observe raw chicken, raw ground beef, raw lamb, cooked rice, cooked soup, and other time/temperature controlled for safety foods in the establishment. Person in charge indicated they were testing foods for a new menu, but they are not currently serving these foods, and they are not on the menu (these foods were not observed on the menu). Person in charge informed to serve these foods 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 (person in charge indicated they are currently using a mop sink to wash vegetables/fruits and they are discharging waste water in the alley way; neither of these behaviors were observed during the inspection and person in charge was informed they must convey sewage in their mop sink and cease using their mop sink for food preparation). 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.

"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.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
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.