PANERA BREAD # 6352

Observed recently cut tomato cooling in deep covered container at 53 degrees F. At 11:25 tomato remained at 53 degrees F. Cooling calculation indicated method not effective to reach cooling parameters and Tomato relocated to shallow uncovered sheet pans and relocated to walk in cooler to rapidly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, cheese and pork cold held in prep unit between 49-52 degrees F. CDI, foods voluntarily discarded. Ambient air temperature measured 38 degrees F. 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 .

3-501.15 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 recently cut tomato cooling in deep covered container at 53 degrees F. At 11:25 tomato remained at 53 degrees F. Cooling calculation indicated method not effective to reach cooling parameters and Tomato relocated to shallow uncovered sheet pans and relocated to walk in cooler to rapidly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch on wrist of employee.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of general cleaning in hard to reach areas of establishment.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cases of unwashed produce stored above bags of cheese, chocolate chips, and beverages, inside the WIC. Ensure all RTE food items are stored above unwashed produce to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.15 Wash fruits and vegetables prior to use. Observed in-use avocado with sticker still intact, stored on the cutting board at the make line. CDI: PIC removed sticker to prevent contamination.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed WIC not maintaining TCS food items at or below 41F (see temp chart), to which PIC stated that it went out yesterday. PIC stated that they called a repairman when this was brought to their attention but continued to operate. CDI: EHS explained the dangers of serving TCS food items in the temperature danger zone and that they should have ceased operations as soon as it was found that the WIC was improperly holding temps, and PIC took necessary corrective actions for the WIC. Observed PIC who is a CFPM, unclear on date-marking rules. CDI: EHS went over date-marking rules with all PICs present. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a floor fan stored inside the front handsink. CDI: PIC removed the fan so that the handsink is accessible for employee use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items stored inside the WIC, temping above 41F (see temp chart). PIC stated that the WIC went out yesterday. Ambient air temp was at 46F. No food items from supplier were delivered this morning. *PIC voluntarily closed the facility, contacted repairman again to see if they could visit on-site ASAP, to which repairman stated he would arrive in the next hour. PIC voluntarily discarded all TCS food items temping above 41F, as the length of time these food items have been stored in the temperature danger zone is over 4 hours. EHS observed some commercially made unopened packages of TCS food items (that were placed out to thaw this morning) were temping at or below 41F, which were moved into the WIF. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. Observed a jug of whole milk that was temping above 41F (see temp chart) stored inside one of the lowboy coolers. Food employees stated that they had not recently taken this jug of whole milk out for an order. CDI: PIC voluntarily discarded the milk. 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 multiple TCS food items stored inside make table 1 that bore no dates (pre-cooked steak, deli turkey, corn salsa). Food employee stated that these were all prepped yesterday. CDI: Food employee created date labels for all TCS food items mentioned above. Observed a container of deli ham that was date-marked with a prep date of 7/09, stored inside make table 1. CDI: PIC voluntarily discarded deli ham since it had surpassed the 7-day window. Observed a container of caramelized onions stored inside the cooler drawers that bore no date. PIC stated this was prepped yesterday. CDI: PIC created date label for caramelized onions. Observed a container of hard-boiled eggs and a container of corn salsa stored inside make table 2 that bore no dates. CDI: PIC created date labels for both TCS food items with yesterday's prep date. Observed an opened jug of fat free milk and an opened jug of whole milk that bore no dates, stored inside a lowboy cooler. PIC stated they were both opened yesterday. CDI: Date labels were created for both. 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 .

3-501.15 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 plastic container of pre-cooked smoked chicken not meeting the cooling rate (see temp chart). Container was closed with tightly-fitting lid, and stored inside one of the lowboy coolers. PIC stated this is how they cool most of their TCS food items. CDI: EHS explained that cold air needs to be able to flow around the food item within the container it's cooling in; PIC removed lid off the container. EHS also explained that lowboy coolers are not designed to cool down food items, they are designed to cold hold, so utilizing the WIC or WIF is best for cooling TCS food items down to 41F or below. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an opened case of frozen bread stored directly on the floor inside the WIF. CDI: PIC removed the case of food off of the floor to prevent contamination.

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 multiple cases of single-serve articles stored on the floor next to the 3-compartment sink. Keep boxes of single-serve articles off of the floor.

4-501.11 Maintain equipment in good repair. Observed a small 2-door cooler drawer cold holding unit (used to hold lettuces for salad) not in use. One PIC stated that the unit has not been cold holding their lettuces at 41F or below, so there is a work order in for it. Another PIC stated that the unit works, but does not keep their lettuces cold enough. No food was stored inside. EHS explained that if a cold holding unit is unable to maintain TCS food items at or below 41F, then it is not working and needs to be checked by a professional, so that the unit is maintained in good repair.

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 debris and multi-use lids accumulating on the bottoms of the cooler drawers. Increase cleaning frequency.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed in milk cooler above milk. Do not store employee drinks where they can potentially contaminate food.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked onions were dated 3-11 to 3-21. Fix label printer so cooked onions are marked for a maximum of 7 days. CDI - PIC scribbled out incorrect discard date. 0 pts. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Some bags of trash on the ground around dumpster in enclosure. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce and spring mix in drawer cooler on line measured 44-46F. Also, Asiago cheese in cooler on line measured 45F. Chicken in reach-in cooler measured 44F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in cooler to rapidly cool. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bag of food for catering order was on floor in walk-in cooler. Do not store food on floor. Store at least 6 inches off the floor. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket was in sink and surface sanitizer solution that measured 0 ppm. Store wiping cloths in sanitizer solution that is at appropriate concentration. CDI - PIC refilled with properly concentrated sanitizer solution.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Egg whites in hot holding measured 118F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded egg whites. 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 24hrs. -Pf Caramelized onions had a prep date of 8-9 and a discard date of 8-19. Ensure TCS ready-to-eat foods are held for no longer than 7 days from preparation. CDI - PIC changed discard date to 8-15. 0 pts. 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(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf No time labels on soufflés held using TPHC. Establishment also does not have written procedures for using TPHC. CDI - Times placed on bottoms of soufflés and PIC e-mailed a blank TPHC form to fill out.

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 Pan of tomatoes measured 47F and was cooling in reach-in cooler. Employee stated the tomatoes were cut 20 minutes ago and placed in cooler after preparation. Use walk-in cooler to cool TCS foods after preparation. CDI - PIC moved tomatoes to walk-in cooler. 0 pts. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees on the line were wearing jewelry on their wrists while preparing food. 0 pts.