PANERA BREAD #774

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no towels available at men’s restroom. CDI, towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several pans of cheese cold held between 43-44 degrees F. CDI, cheese relocated to rapidly cool. Repeat. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese overstocked and cold holding at 53 degrees F. CDI, cheese voluntarily discarded. Repeat. 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 .

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 some clean single-service containers stored in box collecting some food debris.

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 some debris accumulating on shelving.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed disposable towels not provided in men’s restroom. CDI, towels provided.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut tomato cooling at 48 degrees F at 9:15. AT 10:20 tomatoes were at 46 degrees F. CDI, tomato transferred to shallow uncovered containers to rapidly cool. 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 lettuce cold held at 47 degrees F. PIC stated Whaleys was working on unit. CDI, 2 containers of lettuce voluntarily discarded. 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 lettuce with incorrect prep date. CDI, lettuce voluntarily discarded. 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed souffle with discard Time of 10am per written procedures but still held. CDI, souffle voluntarily discarded.

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 cut tomato cooling at 48 degrees F at 9:15. AT 10:20 tomatoes were at 46 degrees F. CDI, tomato transferred to shallow uncovered containers 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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. 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 ice scoop holster stored in direct contact with ice on container. Ensure proper storage of ice scoop holster or store scoop in ice with handle up.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink stored on clean sheet pan near baking area.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed coffee half and half and milk held on TPHC but no time stamp per written procedures on container. CDI, container time stamped.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls wet stacked. 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 clean linen stored on ground in office.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop being held in a container of sautéed onions in prep flip top cooler in which handle of scoop was resting on onions. CDI: Employee repositioned scoop handle to be above food. REPEAT. Points not escalated due to multiple violations on previous report.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceramic tile that came off of molding inside walk in cooler next to door on left side. PIC stated a service request has been submitted for repair. Also observed grout worn away in between floor tiles underneath dish machine. Replace missing grout.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries and cucumbers stored above RTE salad. CDI-shelf rearranged For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed romaine in salad drawer front 45F, back 40F. Recommend using ice bags or other extra method to keep romaine 41F or below. Make sure bags or ice packs are food grade materials designed to be in contact with food. Verification Required to check on extra measures being taken to maintain romaine

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed sausages, egg whites, with TPHC procedures not being followed. Timer is supposed to be hit when food removed from reheat. CDI-breakfast over, sausage/eggs discarded TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep staff wearing engagement style ring.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Repeat-Observed scoop handle down in red peppers. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in container with build up at the bottom 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed dried build-up on lettuce portioning cup at salad prep top.

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 utensils stored on rusted/flaking shelving.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service ware not stored with handles facing the same direction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several bowls and 2 sets of tongs with build up being stored as clean. CDI: PIC returned items to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside ice shoot at self serve soda fountain. Clean as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed containers of sausage patties, egg whites and scrambled eggs being held in steam well below 135F. See temp chart. CDI: PIC voluntarily discarded egg whites and scrambled eggs and reheated sausage patties to over 165F before placing back in steam well.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of carmelized onions being held in prep top cooler and containers of spring mix and cut romaine being held in salad prep drawer coolers all above 41F. See temp chart. CDI: PIC voluntarily discarded all items. REPEAT.

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 Observed a carafe of almond milk being held on TPHC with a discard time marked that was 20 minutes past its expiration. PIC stated the wrong sticker was printed out for almond milk and all milks were placed on coffee bar at same time. All other milks on coffee bar had stickers to indicate start time and end time. CDI: PIC placed correct sticker on almond milk.

4-501.11 Maintain equipment in good repair. Observed ice build up in back of salad prep drawer cooler which was preventing drawer from being fully closed and causing cut lettuce to be holding at temperatures above 41F. Repair drawer cooler.

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 backsplash of self serve soda fountaine machine with build up and shelving with build up used to store clean equipment and utensils. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of cut romaine being held in salad prep drawer at 48F. CDI: PIC voluntarily discarded romaine.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few drain flies near dish area and mop sink. PIC stated pest control service provider makes regular visits to facility for preventive purposes. Contact service provider if problem persists.

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 scoops being stored in two separate containers with croutons in which scoop handles were resting on croutons. Also observed a knife being stored in a container of avocado’s in prep flip top cooler in which handle of knife was resting on avocado’s. CDI: PIC repositioned scoops and knife so that handles were raised above respective food items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser in men’s restroom. CDI: PIC restocked paper towel dispenser.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottle of oil not labeled at egg grilling station. CDI: PIC labeled bottle.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food while wearing a bracelet. CDI: Employee removed bracelet.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of sausage patties being held on steam well at 126F. CDI: PIC voluntarily discarded sausage patties.

2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf Observed employee with long, painted fingernails handling food. VERIFICATION REQUIRED within 10 days to ensure employee’s fingernails are trimmed.

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 utensil used for cutting holes in bread for bread bowls being stored with handle touching bread. CDI: PIC removed cutting utensil from container of bread.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of 4 containers stack wet on clean equipment storage shelf. CDI: PIC separated containers to allow for air drying.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one silicone spatula with a large crack in food contact surface portion of utensil. CDI: PIC discarded utensil.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout facility.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and grooves.

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 bottom of prep units with food debris. Clean as needed.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee turn water off with bare hands after washing hands. CDI Employee washed hands again. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed dish washer switch from loading dirty dishes to unloading clean dishes without washing hands between. CDI EHS educated employee.- 0

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed flatbread stored below unwashed produce in the WIC. CDI PIC moved flatbread above unwashed produce. Repeat - 1.5

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed no sanitizer in the bucket to dispensing to the mechanical dish machine. Sanitizer bucket had no trace of sanitizer. CDI PIC replaced empty sanitizer bucket nd verified sanitizer concentration. PIC instructed dish washer to run all previously washed food contact surfaces and utensils on drying racks through the dish machine again.- 1.5

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle of oil and water not labeled. CDI Food handler labeled bottles. -0

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in area near 3 comp sink- 0

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with watches, bracelets, and rings on hands. - 0

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean containers stacked wet.-0

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 floor and floor drains in catering area and dish room in need of cleaning. - 0

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed strawberries and blueberries being stored over washed spring mix in walk in cooler. CDI: PIC rearranged storage order.

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: http://meck.co/FoodSafety 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 . Observed sliced tomatoes and chicken salad cooling in walk in cooler at a cooling rate of 0.02, flatbreads placed in prep unit had a cooling rate of 0.03. CDI: PIC changed cooling method to allow for items to quickly cool.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed eggs, folded eggs and sausage at hot line above 135F. CDI: PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed canned peppers stored in prep unit over night and egg whites in cold drawers above 41F. CDI: PIC voluntarily discarded.

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed sliced tomatoes and chicken salad cooling in walk in cooler with lids on and flatbreads were placed in cold unit to cool after prep. CDI: PIC removed the lids on the chicken salad and tomatoes and items started to quickly cool. Flatbreads were placed in walk in cooler to cool.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster door open. CDI: dumpster door was closed.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed few shakers of seasonings and squeeze bottles without labels present. CDI - Items labeled. - 1 -

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 one box of single-use pizza boxes stored on floor in dry storage. CDI - Box removed off of floor. - 0 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plans inside of facility during inspection. CDI by education. Vomit and diarrheal plan emailed to PIC. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two pans stored as clean with food and sticker debris. CDI - Items moved to 3 comp sink to be washed, rinsed, and sanitized. - REPEAT - 1.5 - ** Points remain the same due to significant improvement in food contact surfaces throughout facility **

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris present in the bottom of reach in coolers on prep line. Clean as needed to prevent contamination. - REPEAT - 0.5 -

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster door open. CDI 0 Door was shut. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup to the tomato slicer. CDI-The slicer was brought back to the dish machine for proper cleaning and sanitizing. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 0ppm of chlorine sanitizer at the dish machine. CDI-It was found that the tube was knocked loose. The tubing a fixed and the machine properly primed. Unit was now running between 50-100ppm.

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 some bean salsa cooling in the top portion of the back up salad cooler. CDI-The salsa was moved to the walk in cooler for rapid cooling. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the walk in cooler, underneath the drawers at the prep coolers on the main line. Have cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored ontop of the baking pans. CDI-The personal items were moved to the proper location. REPEAT.

2-301.14 When to Wash - P - Observed employee touch mask but not remove gloves and wash hands before proceeding to food prepatation. Observed employee push soiled item inside garbage can and proceed to handle clean single-service articles. CDI by instruction to ensure employees wash hands when contaminated.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over RTE foods in WIC. CDI, foods relocated while on-site.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed rice cooling in deep covered container at 58 degrees F at 10:10 prepared10 earlier in day and cut tomatoe at 43 degrees F at this time cooling. At 10:55 cut tomatoe remained at 43 degrees F and rice was at 56 degrees F. Cooling rate calculation indicated that method would not meet compliance and achieve proper cooling rate parameters. CDI, foods transferred to shallow uncovered containers to rapidly cool.

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 - 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed rice cooling in deep covered container at 58 degrees F at 10:10 prepared10 earlier in day and cut tomatoe at 43 degrees F at this time cooling. At 10:55 cut tomatoe remained at 43 degrees F and rice was at 56 degrees F. Cooling rate calculation indicated that method would not meet compliance and achieve proper cooling rate parameters. CDI, foods transferred to shallow uncovered containers to rapidly cool. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food prep employees handling food with watches.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee personal items and drink stored over equipment at storage area.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee drop a bottle of honey, pick it up with gloved hand and then begin yogurt prep. CDI: Employee was stopped, changed gloves, and washed hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed several food items cooling at a rate of 0F/min in walk in cooler after being pulled from line prep tops. CDI: Items uncovered and cooled at proper rate. Observed several boxed lunches cooling for a catering order. Tuna sandwich was cooling at a rate of .05F/min. Temperatures must be maintained or under control while facility has control of the food. Ensure that sandwiches are properly cooled to 41F prior to transport. PIC removed sandwiches from boxes and placed them in a single layer on a cart for cooling. EHS and PIC discussed the need to track cooling of catering items in order to ensure that food is kept in the temperature danger zone as little as possible and is delivered to customer at 41F or above 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3/4 line prep coolers holding food above 41F. 2 coolers continued to rise in temperature and one was cooled down in the prep top. CDI: Items were relocated to the walk in cooler for rapid cooling to 41F as they were out for less than 2 hours. REPEAT VIOLATION

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 food items in walk in cooler cooling while tightly covered. CDI: Items uncovered to facilitate cooling. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed 3/4 line coolers above 41F. This is not enough refrigeration to operate at normal business levels. VERIFICATION REQUIRED

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of lettuce cooler on secondary salad line with green build up.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Several employees observed donning gloves in between activities without washing hands prior. CDI. Employees washed hands and donned new gloves. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All foods checked in walk-in cooler including thawing foods measuring above 41F. Foods that had been prepared morning of inspection were relocated to other working refrigeration. Foods in cooler overnight were discarded. Company for repairing cooler repaired unit while onsite. Refrain from using walk-in cooler until cooler is holding food at or below 41F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Time stamps on cream and milk for customers self service area were stamped 12:54-3:54 PM. Time stamps were checked at 11:01 AM. Manager reported automatic system had an error and time stamps were corrected with a discard time of 2:54 PM. Manager was educated that time starts by removal of refrideration at 41F or below. Procedures for cream and milk was not located during inspection. CDI. Time procedures were emailed to manager. Keep procedures in facility at all times for access.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee put gloves on after handling soiled dishes without first washing his hands. CDI- employee washed his hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 4 soda nozzles on the soda machine with debris accumulation on the inner portion of the nozzle.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed one container of chicken and rice soup at 43F in the walk in cooler. PIC indicated the soup was cooled in an ice bath on the previous night and had been in the walk in cooler since then. CDI- soup was discarded voluntarily.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed one knife used for opening packages of macaroni with the blade being stored in a small gap inside the flip top cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed an employee towel drying plates after they were removed from the dish machine.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use cups at the customer self service station being stored above the fill line of the dispenser and exposed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on speed racks in the bakery walk in cooler.

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 diced tomatoes cool from 62F at 4:05PM down to 58F by 5:00PM. CDI- products were split into more containers and lids were removed to allow faster cooling.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed linens stored on the floor in the walk in freezer.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed plastic forks, knives, and spoons stored so the food-contact portion of the utensil could be handled by employees.

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 the tomatoes placed into the salad prep unit before being fully cooled to 45F or below. Also observed the cucumbers in the walk in cooler with tightly wrapped coverings. CDI-The tomatoes were placed into the walk in cooler and the coverings on the cucumbers were removed for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in the facility. Management is having a company come out to spray and they are installing more fly lights.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the 2-door barista cooler, and underneath the drawers of the sandwich and salad 1 coolers. Have cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grouting on the floors around the dish machine area. Management already has a work order for next week to repair the floors.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a package of salami sitting on the counter. It was at room temperature. CDI-The product was discarded. The points stayed the same. Huge improvement occured, and no other cold holding issues were seen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes on the floor in the walk in freezer. CDI-The boxes were placed onto the shelves. REPEAT. Also observed some hair in one of the containers of product. CDI-The hair and product was discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked to allow for proper air drying. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in both barista coolers, the floors of the walk in freezer, and the salad 2 flip top unit. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a slight leak coming from the ecolab piping. Have repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product cold holding above 45F in the Sandwich 1 Station. CDI-The product was moved to the walk in cooler for rapid cooling. The unit was freezing on all sides. Have unit repaired.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two house flies in the facility and several small flies. Increase pest management.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of food product stored on the floor in the walk in cooler. CDI-The product was placed onto a shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting boards. They are no longer easily cleanable. Have replaced or resurfaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed underneath two of the front end line drawers, and inside the two door barista cooler. Have cleaned. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple pans with food buildup stored on the clean equipment rack. CDI-All pans were sent back to the dish machine for re washing.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed employee filling multiple bags of ice. In between each bag, the employee would set the scoop and the handle down into the ice. CDI-Explained to the employee about not setting the handle in the ice. The employee removed the scoop.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked. Ensure that equipment is fully air dried prior to stacking. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of paper product and a box of towels stored on the floor. CDI-The boxes were picked up off of the ground.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting boards. Have resurfaced or replaced. They are no longer easily cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the gaskets of the barista 2-door reach in cooler, and underneath the sandwich and salad prep unit drawers. Have cleaned. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand wash sink near the dish machine. CDI-Papertowels were brought out.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm of sanitizer at the dish machine. It was found that the sanitizer container was empty and the facility had no more on hand. The manager had an employee go to another store to receive more sanitizer. CDI-The facility will not use the dish machine and use the 3-compartment sink until new sanitizer has been brought to the facility.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed black bean soup not fully cooled down from the night before. The product was at 55F. CDI-The product was discarded.

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 black bean soup cooling in double bagged bags tightly tied. The manager stated that the soups are cooled in the bags in an ice bath, then placed into the walk in cooler to finish the cooling process. The double bags and having the bags tightly tied will not allow heat to transfer properly from the product. CDI-The soup had been discarded and spoke to the managers about proper cooling methods.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed weak sanitizer in two sanitizer buckets. CDI-The buckets were remade to the correct concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked to allow for proper air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the bottom of each of the salad and sandwich prep units. Have cleaned.

Observed build up on the tea nozzle today- keep clean to sight and touch. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed cheese and turkey stacked to high on the line and were at >45F. Products moved to be chilled down today. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed silverware stored in containers with a little build up and knives stored in a soiled holder. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed togo boxes that are not protected from customers with the food side exposed. Keep these protected by a cover or inverting. 4-904.11 Display and handle single-use and single-service articles to prevent contamination.

Observed the water on at the canwash under pressure without a high pressure back flow preventer. 5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P

Observed the dumpster without a top lid that closes properly. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed missing grout on the floor at the dishmachine today. Observed loose baseboard tile in the catering walk in today. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed roasted tomatoes thawing in 80F running water. Observed hummus thawing in standing water. Both moved to refrigeration to correct. 3-501.13 Use approved thawing methods. In refrigeration, in the cooking process, in microwave, or under continually running/draining 70F or less cold water.

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

Observed single use boxes stored with the food side up and out where they were exposed to customer contamination. Boxes flipped over and around today to correct., 4-904.11 Display and handle single-use and single-service articles to prevent contamination.

Observed lime build up inside of the dishwasher today. 4-501.14 Warewashing Equipment, Cleaning Frequency - C

Observed dust build up on the side of the ice machine and build up in the lettuce drawer. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed a hole in the cardboard dumpster and a leaking trash dumpster today. 5-501.15 Provide dumpster, waste containers that are of sound construction.

Observed low grout on the floor at the dishmachine area today. observed dust on ceiling near catering prep area. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-502.12 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 diced tomato and bean mix stored at >45F today in the cold drawer- both moved to start chilling down quickly in the walk in cooler. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed togo boxes with the foodside up and one with the food side facing towards where customers can contaminate them. They were inverted and turned around to correct today. 4-904.11 Display and handle single-use and single-service articles to prevent contamination.

Observed lime build up inside of the dishwasher today. 4-501.14 Warewashing Equipment, Cleaning Frequency - C

Observed 2 holes in the back of the cardboard dumpster today. 5-501.15 Provide dumpster, waste containers that are of sound construction.

Observed dust build up on the wall near the fruit prep cutting board. 6-502.12 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 low grout in front of the dishmachine today. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.

Observed multiple lidded drinks stored on prep tables/surfaces today. All drinks moved to a lower shelf to correct. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed sausage, egg with sausage on top, and egg white holding at <135F on the steam table today- products discarded by PIC. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed TCS foods on the top of the make table today holding at >45F. All products were on the line <2 hours and were moved to the walk in cooler where they had all fallen to 44-46F. Repairman onsite today and unit was repaired during the inspection. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed gnats at the coffee area leak and at the mop sink area. Repair leak, clean, and be sure to hang mops up and do not leave standing water in mop buckets. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed two employees with wrist jewelery on while preparing food. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed bags of clean linen stored on the walk in freezer floor today. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed a box of to go containers and single use bowls stored on the floor today. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed a leaking pipe under the front coffee counter on the line. 4-501.11 Maintain equipment in good repair.

Observed first aid, wd 40 and other chemicals stored over clean linen and sugar today on the metal rack- chemicals and first aid were moved to the bottom shelf to correct. 7-201.11 Store toxic materials to avoid contamination. -P 7-208.11 Store labeled, first aid supplies to prevent contamination.-P

Observed lettuce and fresh cut tomatoes cooling on multiple make tables today(see chart). Products moved to walk in cooler to quickly chill down before the lunch rush. 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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed catering worker handling lettuce and pickles today with a watch on.

Observed a small amount of build up on the walk in racks today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed a leaking dumpster today. 5-501.15 Provide dumpster, waste containers that are of sound construction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the back handsink today- provided during the inspection to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front handsink blocked by black cart- cart rolled out from in front of handsink to correct.

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 tomato sofrito that is given 21 days after opening- Change this expiration to 7days. Observed turkey sausage that was given 7 days but the day of opening was not counted in that expiration date. Both products were in date today. PIC will follow up with corporate and ecolab about days.

$ 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food service employees with hard to clean rings, watches, and braclets on today.

4-602.11 In equipment such as ice bins cleaning shall be a frequency necessary to preclude accumulation of soil or mold. Observed microbial build up on ice deflector. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet nested.

& Few 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on shelving and underneath shelving and equipment throughout. Replace plastic sheet between prep table and shelving for storage of clean utensils. Clean outside of Cambro Ice storage under coffee station.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed slight biofilm on shield inside ice machine. 3 step cleaning began. Observed slight sticker residue on a couple of lexans. Put back through for removal.

3-501.15 Cooling Methods - PF Observed 3 covered trays of sandwiches chilling in walkin. Gave instruction to completely chill items before covering.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker debris on pans and plastic containers and biofilm in icemachine. Thorough 3-step cleaning was immediately initiated.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in area at prep line. Gave instruction to enhance fly protection.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unsleeved cups without sanitary dispenser. Leave single serve cups in plastic sleeves or keep in sanitary dispensers.

4-501.11 Maintain equipment in good repair. Observed condensation leak in lower reachin for dairy products. Gave instruction to repair.

3-302.12 Food Storage Containers Identified with Common Name of Food - 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 identified with the common name of the FOOD. Observed container of unlabeled flour.

2-303.11 Prohibition-Jewelry - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Gave instruction for the removal of watches, wrist bands and non-approved rings.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Single serve cups shall be protected.

Employees must store and consume beverages in a sanitary manner. Observed employee drink with lid and straw but stored above coffee prep area. Removed and gave instruction.

Employees must wash hands as required between glove changes, task change and frequently throughout work. Observed glove change and task change from handling soiled then clean dishware without handwash. Gave instruction and suggest action plan to address handwash issues.

Maintain all utensils and food contact surfaces properly cleaned and sanitized. Dishmachine was not dispensing sanitizer and ice machine has biofilm. Ecolab was called for machine and 3-step cleaning process was begun on ice machine.

Do not use absorbent cloths for egg storage. Gave instruction to discontinue using cloths.

Food service employees shall not wear jewlery on their hands or wrists other than a plain band ring. Observed watches, bracelets, non-band rings. Gave instruction.

Wiping cloths shall be stored clean and dry on clean surface or in solution. Observed multiple cloths stored improperly throughout facility. Gave instruction.

Employee drinks must be stored and consumed in a sanitary manner. Observed sports cups unused but gave instruction to not allow to use. Employee drinks should be kept covered with straw below food contact areas.

Employees shall properly and frequently wash hands. Observed employee change tasks without washing hangs. Gave insuction.

.N/A

Keep wiping cloths in sanitizer when not in use.

Keep bags of clean linen off floor. Observed bags of clean linen in freezer. Placed on shelf.