PANERA BREAD A CONCOURSE

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands at BOH hand washing sink where no form of soap was available and continue to don on gloves to handle food. CDI -EHS instructed employee to rewash hands at FOH hand washing sink. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no form of soap at hand washing sink located BOH. CDI - PIC went to kitchen downstairs to obtain soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at hand washing sink in downstairs kitchen. CDI- PIC added roll of paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing wet wiping cloths at hand washing sink at BOH. CDI -PIC educated employee on hand washing sink and wet wiping cloth usage. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed towards end of inspection in-use red sanitizer bucket being stored in same BOH hand washing sink. CDI - PIC removed sanitizer bucket and educated staff again.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build up inside ice machine walls. Increase frequency of cleaning.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stainless steel ladles stored clean above flip tip unit #2 with food debris and build up. CDI - PIC moved items to soiled cart to be washing downstairs. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife attached to metal leash stored clean with food debris and build up on blade. CDI - PIC had employee clean knife. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in double door reach in cooler open bag of sausage above 41F. CDI - PIC voluntarily discarded bag of sausage. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in flip top unit #1 container of Cranberry Walnut Chicken Salad above 41F.CDI - PIC voluntarily discarded pan of Cranberry Walnut Chicken Salad. EHS mentioned to both PICs next inspection will result in cold holding risk control plan if food is observed incorrectly cold holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use sanitizer buckets measuring at 0PPM. PIC was able to obtain sink to surface sanitizer at the correct concentration after a few attempts. PIC will place work order to verify wall dispenser is working correctly. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed table mounted commercial can opener with food build up and debris. CDI - PIC moved item to dish washer and will increase frequency of cleaning unit instead of weekly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two metal pans with portioned cups of green goddess dressing (TCS) above 41F from yesterday in cold drawer. CDI - PIC voluntarily discarded both pans of portioned cups of green goddess . For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed two plastic containers of cut melons with date marking stickers 02/7-02/13 on counter top. CDI - PIC voluntarily discarded both pans. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food containers stored clean with stickers and food debris on non-food contact surfaces. CDI - PIC moved items to 3-comp-sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 25ppm chlorine at chemical dish machine the machine data plate states 50PPM minimum is required. CDI- machine primed, sanitizer reads 50PPM TEN DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few dishes stored as clean with date mark sticker remaining, and two knives with dark residue inside tethers, in need of replacement; one in main kitchen, one is prep kitchen where WIC’s are. PIC re-washes and sanitizes dishes. Knives require 10 day VR. 3 DAY VR. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed baked goods on wooden display shelf that PIC states is not washed, rinsed, and sanitized in a complete process. PIC will lay down a barrier to use and EHS will verify compliance within 3 days. (-1.5)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs in fliptop 1 and tuna salad in fliptop 2 above 41F in cold holding. CDI- PIC rapidly cools items brought from WIC this morning in reach-in. (-1.5)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomato in cold drawer with lid secured, and less than 30 minutes in ambient cooling window, still not yet 41F. CDI- Tomatoes reach 41F by end of cooling window in RIC. (-0)

REPEAT. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in back kitchen area. No contamination to food observed. (-2)

REPEAT. 3-302.15 Wash fruits and vegetables prior to use. Observed several avocados stated to be already washed in fliptop with stickers still on. CDI- PIC re-washes avocados. (-1)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed two food handlers in downstairs kitchen wash their hands, then recontaminate by turning off faucet handles with their bare hands and transition into donning gloves to prep foods. CDI - Employees coached and compliance met with proper hand washing procedures. 2-301.15 Only wash hands in handwashing sink. - Pf. Observed food handler wash hands at prep sink. CDI - PIC educated and re-directed food handler to wash hands at hand sink. -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed numerous TCS applicable foods registering at temperatures above 41 F. See temp chart. Items were recently transported from downstairs kitchen. As observed upon EHS arrival to facility, foods are not maintained under temperature control during transport. CDI - All items above 41 F were relocated to downstairs walk-in cooler, left vented and cooled down to < 41 F. Discussion with PIC regarding implementation of placing TCS foods inside deep ice baths in large cambros as well as documentation on temperature logs to ensure compliance. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed yogurt first used yesterday without date label. CDI - PIC properly date marked product. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed mac & cheese, oatmeal and hard boiled eggs in their respective prep units with out thaw/pull dates. CDI - Thaw/pull dates added. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the downstairs prep kitchen and upstairs surrounding prep sink, hand washing and can wash stations. Increase PCO to eliminate pests. -2-

REPEAT VIOLATION: 3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the prep cooler with sticklers still attached. -0.5-

4-501.11 Maintain equipment in good repair. Observed pass through dish machine in downstairs kitchen out of order. Facility uses only single service equipment and has been w/r/s at the 3-compartment sink. Repair equipment. -0-

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed food debris and multiple soiled utensils stored on sanitizer drain board, overflowing inside of sanitizer basin and spilling into rinse basin. CDI - Employee present instructed to remove all utensils to wash basin and thoroughly clean and sanitize stations. -0-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dried food debris inside (1) large metal container where clean utensils are stored. CDI - Container removed by PIC to dish pit to be w/r/s. -0-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. - P. Observed upstairs mop sink missing its backflow prevention device. Provide device. -1- ***Verification visit is required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the downstairs prep kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored underneath a leaking compressor in the walk-in freezer.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees preparing food with bracelets and watches on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a hair restraint.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the prep cooler with sticklers still attached.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a cup without a handle stored in the ice machine.

10-DAY VERIFICATION REQUIRED 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed an air filter inside of a hand sink. The air filter was removed from the hand sink. The front kitchen hand sink is currently 130+ degrees with no way to turn the temperature down.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a speed rack of bread with no cover. CDI - Manager covered so that it would not be contaminated by the trash bag next to it.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a large amount of microbial growth inside of the ice machine.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor of the walk-in freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees preparing food with a large amount of bracelets on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food without a hair restraint.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a chained knife being stored between a prep table and wall.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-service items stored on the floor of storage.

4-501.11 Maintain equipment in good repair. Observed a gasket separating from cooler #12

10-DAY VERIFICATION REQUIRED 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing Sink and Surface sanitizer test strips.

6-303.11 Provide required lighting intensity. Observed a broken light inside of walk-in cooler #2. Provide 10ft candles of light.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels at hand sink by can wash on top floor. CDI - PIC replaced paper towels.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados and tomatoes stored over deli meats in WIC. Store unwashed produce below ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed residue on can opener. CDI - PIC removed can opener to be washed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup inside ice machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Food in Prep Top #9 above 41 F. See temp chart. Ambient temperature above 41 F. Observed gallon of milk held on prep counter. PIC voluntarily discarded all food above 41 F and placed jug of milk back into RIC. Verification visit within 3 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. American cheese and soppressata date marked for 14 days. PIC voluntarily discarded soppressata. No American cheese exceeded date mark limit. Verification visit within 3 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf. PIC stated that the temperature of milk held on 6 hour TPHC is not monitored. CDI - EHS reminded PIC to periodically monitor the temperature of food on 6 hour TPHC to ensure it does not go above 70 F.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Wiping cloths held in lactic acid sanitizer significantly above an adequate concentration. CDI - sanitizer was diluted to an adequate concentration.

4-501.11 Maintain equipment in good repair. Freezer drawer tray has cracks in the corners.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. No lactic acid test kit available on top floor. CDI - PIC brought extra test kit from downstairs.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and bottle of water on prep table. Observed employee lunchbox stored on tray on top shelf of RIC with bottled drinks. CDI - all items were removed.