Health Inspection Information

The inspection history for the business you selected is displayed below. Each inspection may have zero or more violations. A health inspection report is a "snapshot" of the day and time of the inspection. On any given day, an establishment could have more or fewer violations than noted here. Inspections are based on regulations to eliminate risk factors for illness or injury. Every violation is coded indicating the degree of risk in causing an illness or injury.

  • Critical, Major, or Foodborne Illness Risk Factor Violations: These violations are more likely than other violations to contribute to illness or injury. Inspectors work with operators to make sure that these violations are corrected whenever feasible before they leave the establishment. A re-inspection may be scheduled to verify compliance.
  • Non-Critical, Minor or Good Retail Practice Violations: These violations are not directly related to the cause of illness or injury, but if uncorrected, could negatively affect the operation of the facility, such as maintenance and cleanliness.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.
Facility Details
Program Food
Facility Name Habibi Hookah Cafe
Business Name Habibi Hookah Cafe
Address 3124 S Parker Rd
Aurora, CO 80014-3100
Phone 303-353-9771

Inspection Details
06/03/2019 Inspection, Follow-Up
05/29/2019 Inspection, Follow-Up
05/22/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: A certified food protection manager was not associated with the facility.(Core)
05 - Foodborne Illness Risk Factors
Procedures for responding to vomiting and diarrheal events
Inspector Comments: A vomit/fecal clean up procedure was not in place at the facility.(Pf)
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: Hand washing signage was not present at the left kitchen hand sink.(Core)
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: Unpasteurized raw shell eggs were stored above ready to eat food in the cold top reach in refrigerator.(P) Corrective action: eggs were moved to an approved location.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: Per the employee a wash solution of bleach, lemon, and soap is used in place of a wash, rinse, and sanitize protocol with an approved sanitizer in the three compartment sink.(P)
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: A date marking system was not in place at the facility.(Pf)
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: A food probe thermometer was not present in the facility.(Pf)
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: Squeeze bottles to the right of the cold top reach in refrigerator were not labeled as to their contents.(Core) White powders stored in cabinets to the left of the cold top reach in refrigerator were not labeled as to their contents.(Core)
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: Ants were present under the fruit storage area to the right of the cold top reach in refrigerator.(Core)
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: Moldy avocados were stored with wholesome fruit under the blender counter.(Core) A container of sugar was uncovered on the right end of the bar counter top.(Core)
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: Clean utensils to the right side of the kitchen hand sink were not stored to prevent contamination. (Core)
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: Several time and temperature control for safety foods were stored in a reach in refrigerator that is specified by the manufacturer to be used for the storage of packaged beverage products only.(Core)
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: Chemical test strips were not present in the facility.(Pf) The hot water at the right faucet of the three compartment sink was not functioning and therefore could not proved the required 110°F for wash solution.(Pf)
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: The mop sink at the facility was not available for waste water disposal.(Core) The drain pipe of the three compartment sink was leaking.(Core)
52 - Good Retail Practices
Sewage & waste water properly disposed
Inspector Comments: Per the employee, mop water is disposed of outside of the facility and not in an approved mop sink.(P)
01/30/2018 Inspection, Routine
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: A chemical spay can was stored on the counter adjacent to tea and coffee.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle near the cash register was unlabeled as to its contents.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The blenders in the facility were not of commercial grade.
09/14/2017 Inspection, First Operational

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.

Search Again