HAMDI CAFE 2 #166

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Mar 4, 2026

   ✕
   2 violations

   • Use effective cooling methods to cool TCS foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

2. Feb 2, 2026

   ✕
   7 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Use effective cooling methods to cool TCS foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Have a test kit for the type of sanitizer used.

3. Feb 13, 2025

   ✓
   3 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Protect food from cross-contamination by using packages or covered containers.
   • Keep non-food contact equipment surfaces clean.

4. Jan 6, 2025

   ✕
   13 violations

   • Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Sanitize food contact surfaces before using and after cleaning.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Separate raw animal foods from ready-to-eat foods.
   • Discontinue the use of a food preparation sink for anything other than food preparation.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Protect food from cross-contamination by using packages or covered containers.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Keep non-food contact equipment surfaces clean.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

5. Dec 21, 2023

   ✕
   3 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Post the Certified Food Protection Manager certificate.
   • Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.