Ziggi's Coffee

Inspector notes: Observed no CFPM on-site at time of inspection. Informed PIC that A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection. **2nd Consecutive Violation**

Inspector notes: Observed a ~5-gallon covered plastic container of brewing cold brew coffee with an internal temperature of 45*F-47*F in a standing refrigerator in the kitchen. Person-in-charge (PIC) indicated cold brew was prepared yesterday around 12:00PM. PIC stated cold brew is steeped using grinded beans in cold water and ice is added to container to cool. Ambient air temperature of unit was at a minimum of 33.8*F via min/max thermometer. Establishment thermometer inside unit was reading at 40*F at time of inspection. PIC could not confirm what the internal temperature of the cold brew was prior to inspection. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Discussed with PIC using smaller containers and using loose plastic wrap to cover lids to ensure unit properly cools cold brew to 41*F in 4 hours. Also discussed with PIC monitoring cold brew during initial cooling period in the first 4 hours to ensure cold brew is properly cooled, and to discard if it has not met the cooling parameters. PIC discarded cold brew at time of inspection

Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed a ~5-gallon plastic container of brewing cold brew coffee with an internal temperature of 60*F in a stand-up refrigerator in the kitchen. The person in charge indicated that the cold brew coffee was prepared at 12 (~3.75 before inspection). Person in charge indicated that the cold brew coffee is prepared using warm/hot water (not boiling). Person in charge informed that the cold brew coffee is a time/temperature controlled for safety (TCS) food and must be brewed, held, and dispensed at 41*F and below. Ice was added and an internal temperature of 41*F was observed. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Guidance emailed