Ahlan Coffee House

1. A sanitizing solution was not present in the main kitchen area. , 2. The quat solution in the spray bottle stored in the swerver area was noted to be at 100 ppm., Please ensure that the quat solution is maintained at 200 ppm at all times. Please use a test strip to test the concentration of quat solution., 3. Cleaning cloths were noted to be stored on prep counters, were being used to dry hands, and clean dishes. , Please note that all cleaning cloths must be stored in the sanitizing solution maintained at adequate concentration. Please do not store cleaning cloths on prep counters or use them to dry hands or dishes. , 4. It was noted that the facility was not sanitizing prep counters between tasks. , Please note that all prep counters must be sanitized between tasks using an approved sanitizing solution.

It was noted that food handlers were not washing hands between tasks. Food handlers were unaware of proper handwashing procedure as well as guidelines for glove usage. , Importance of handwashing, proper handwashing procedures, and glove guidelines were discussed with the operator during the inspection. , Please train staff members on handwashing and ensure they are washing hands between tasks, before putting gloves on, after taking them off and between glove change.

1. Eggs were stored at room temperature. , Please note that eggs must be stored below 7 degrees C at all times. , 2. The small cooler located in underneath the espresso machine was noted to be at 15 degrees C. The internal temperature of food items was noted to be at 15 degrees C as well. , All high-risk food items were discarded during the inspection. The operator was advised not to use this cooler and repair it. Please ensure it is maintained at or below degrees C. , 3. It was noted that facility was not monitoring and maintaining temperature logs. Please ensure to monitor and maintain temperature logs., 4. The pastry display cooler was noted between 9 -10 degrees C. , The operator indicated that staff members leave the door open for longer periods of time during buys hours. The operator was advised to keep this cooler at or below 4 degrees C at all times. Please keep the door closed or do not store high risk food items in this cooler.

1. It was noted that the facility was using handwashing sinks for dumbing coffee, storing soiled dishes and rinsing cleaning cloths. , Please note that handwashing sinks must only be used for handwashing purposes. Please do not use handwashing sinks for any other purposes. , 2. The paper towel dispenser located in the main kitchen area was noted to be empty. , Please ensure that handwashing sinks must remain fully stocked at all times. The paper towel dispenser was stocked during the inspection.

1. Staff personal food items such as half eaten pastry, drinks, etc. were noted to be stored on prep counters, next to commercial food items. , Please designate an area to store staff food items. Please do not store staff personal items on prep counters. Please have staff members take break in the dining area and ensure staff members do not eat in the kitchen area. , 2. Scoops were noted inside all bulk containers. , Please ensure that scoops are stored in a manner that protects bulk food items. Please do not leave scoops inside bulk food items. , 3. Soiled dishes were noted to be stored with and on top of food items. , Please designate an area to store soiled dishes. Please do not leave soiled dishes with food items. All these food items were discarded during the inspection. , 4. Food items stored in freezers and coolers were not covered. , Please ensure all food items are covered properly prior to storing them., 5. Open cans were noted in the facility. , Please either use all canned food items right away of transfer them in a food grade container with tight fitted lids., 6. Food items (sugar) and food related items (takeout containers) were noted to be stored no floor. , Please be advised that all food items must be stored at least six inches above the floor at all times. , 7. Food items were stored in clean dish area. The clean dish area was very unorganized. , Please organize the clean dish area and ensure that food items and clean dishes are stored in designated areas., 8. Several bulk food containers were noted to be uncovered during the inspection. , 9. Please ensure all bulk food items are covered at all times., Food bags were noted to be open during the inspection. , Please ensure all food items are sealed properly prior to storing. , Please organize the facility and designate areas to store food items, clean dishes, soiled dishes etc.

Pest control records were not observed during the inspection. , Please ensure to maintain pest control records on monthly basis.

It was noted that staff members require additional training. , Please train staff members.

The edges of storage shelves were noted to be made of bare wood. , Please seal the bare wood area and ensure it is maintained in a smooth, easy-to-clean and moisture resistant manner at all times.

1. The MIU chopper was noted to be damaged. , This was discarded during the inspection. The operator was further advised to discard all damaged equipment/utensils., 2. Clean dishes were being wiped using a cleaning cloth., Please let dishes air dry. Please do not use a cleaning cloth to dry dishes. , 3. Soiled dishes were stored with and on top of food items. , Please ensure to store all soiled dishes in a designated area. Please do not store soiled dishes with food items., 4. Soiled oven gloves were stored with clean dishes. , Please designate an area to store soiled oven gloves. Please do not store them with clean dishes or on prep counters., 5. One of the wooden spoons are noted to be cracked. , This wooden spoon was discarded during the inspection. The operator was further advised to discard all cracked utensils., 6. Standup cooler requires cleaning. , Please clean and organize the standup cooler., 7. It was noted that the facility was not cleaning and sanitizing knives frequently. , Please note that all utensils (spoons, knives, etc.) must be washed and sanitized every four hours when in continuous use.

General cleaning and organizing is required throughout the facility. Accumulation of debris was noted underneath prep counters and equipment. , Please clean the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please create written cleaning schedule and implement it.