Z Beans Coffee

EHS observes that front bulk food container was not labeled with common name of fine particulate matter within.

Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

PIC labeled. PIC to maintain labeling on bulk storage containers.

EHS observes that facility does not have appropriate test strips for measuring sanitizer.

A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

EHS provided a sample of test strips to tide facility over. PIC to obtain test strips of their own ASAP.

EHS observes expired CFSM certification posted in facility, no other documentation. CFSM certification is good for five years after exam date.

A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

EHS notified PIC that the establishment must have at least one Certified Food Protection Manager employee and their certification must be documented and presented for public view. Establishment has 60 days to obtain a CSFM.

EHS observed dry dishware stored in sanitizing basin of 3C. PIC states that manual warewashing sink has not been using sanitizing solution for their third step in warewashing, though they have both testing strips and sanitizer present.

A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

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3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC) and have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling.

EHS directed PIC to utilize quaternary sanitizer present at facility in manual warewashing activities.

Observed several dry wiping cloths on equipment and counter being used for between-use wiping. 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).

Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

PIC to remove all wet wiping cloths and provide a way to sanitize cloths between uses.

EHS observed that facility does not have verifiable health condition reporting process.

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.

EHS provided health reporting forms to PIC; signed.

EHS observed:

• buildup of syrup, pooling in syrup racks
• buildup of splash behind espresso bar on television

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to have areas cleaned more regularly.

Violation: A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms Inspector note: EHS observed employee without verifiable means of reporting agreement. Corrective action: EHS will provide employee reporting form for employees to sign.

Violation: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf Inspector note: EHS observed facility without means to properly clena-up vomiting and diarrheal events. Corrective action: EHS will provide example sheet of what to have in kit and standard procedures to adopt.