Z BEANS COFFEE

EHS observed damaged outlet at front food service with exposed drywall, insulation.

All physical facilities shall be maintained in good repair.

PIC to repair.

EHS observed that facility has no posted CFSM.

The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

PIC to print, post CFSM.

EHS observed between-use wiping cloths stored dry atop prep area.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n)

PIC to properly store cloths.

PIC states HVAC system out of order, not undergoing repairs.

Equipment shall be maintained in a state of repair.

PIC to have HVAC system repaired/replaced.

EHS observed that facility's posted CFSM certificate expired 11/12/24.

A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

PIC to obtain current employees' CFSM documentation, post.

EHS requested for employee health forms. PIC could not provide documents.

Corrective action- PIC needs to make sure all employees sign employee health forms and have the documents accessible at the facility.

511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and

EHS observed 2 personal cups that were not single use items located by the dessert display. Also employee was drinking out of her personal cup which was not a single use item with a lid and a straw.

Corrective action- PIC needs to make sure that employees are only drinking out of single use items such as a cup, lid, and straw which can be discarded. Employees should not be drinking out of their own personal cups that are not single use.

511-6-1.03(5)(j)1&2 - Eating, Drinking, or Using Tobacco (C) (j) Hygienic Practices.

1. Employees shall not use tobacco in any form, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

EHS observed the manager with a watch and two bracelets on.

Corrective action- PIC needs to make sure no employee that is handling food is not wearing jewelry of any kind unless it is a plain wedding band.

511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

EHS observed single use items in food containers. A single use item spoon was being stored in the chicken salad and pimina cheese.

Corrective action- PIC needs to make sure that employees are not reusing single use items. The facility needs to have a actual scoop to get food items out of a container.

511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

2. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.

EHS observed employees cups and cell phone near the front counter where food items are displayed.

Corrective action- PIC needs to create a designated area for employee belongings and make sure personal items are not being stored near items that is served to the public.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS observed items in the reach-in near the walk-in temping higher than 41 degrees. EHS advised PIC to have equipment serviced and discarded items . 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P