PANERA BREAD #1043

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels dispensing from paper towel dispenser at handsink near ice machine. -CDI- PIC provided paper towel roll. Ensure paper towel dispenser is properly functioning at all times. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries above RTE cut lettuce and salad mix in WIC. -CDI- PIC corrected storage order. **REPEAT** -3- 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 milk and yogurt above at 42F in milk cooler at FOH. Observed ambient air of unit at 42F. -CDI- PIC moved items to WIF to cool back down and lowered temperature of unit. At end of inspection, ambient air observed at 30F. -0- 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 portioned steak cooling in WIC in individual closed plastic bags densely packed in metal container with lid. -CDI- EHS educated PIC on proper cooling methods and PIC removed items and placed on sheet trays with bags vented to facilitate rapid cooling. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -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 employee engaging in food prep with wrist watch. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed drying/storage racks for soup containers with heavy rusting and some rusting on storage racks used for other clean dish storage. -0- 4-501.11 Maintain equipment in good repair. Observed air vent cover missing on ice machine. Replace.

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 vent hood at dish machine in need of cleaning. Observed multiple bread pans with food debris. Per PIC, food grade paper is placed on bread pans while in use, and they are not a direct FCS. Ensure items are being cleaned after use to eliminate accumulation of food debris. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed loose faucet at 3-comp sink. Tighten. -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 slight dust buildup on walls behind ice machine. -0- 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 paper towels not dispensing from handsink near ice machine. Repair.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries, blueberries, and tomatoes above RTE foods in the WIC. CDI PIC corrected storage order. 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 multiple tcs foods in the front prep top above 41F. PIC discovered that the unit was not plugged in. PIC stated that the foods were put in about 1 hour ago. CDI PIC plugged unit in and put tcs foods in the WIC uncovered and cooled down to 41F during inspection. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food with no head covering on.

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 scooper buried in the ice machine. CDI PIC removed scooper.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen. PIC stated that they had exterminator in recently. EHS advised to have floor drains cleaned and treated.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards with deep grooves and discoloration that can no longer be effectively cleaned and sanitized. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed inside of the lid on the ice machine damaged and the filter on the machine missing.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse on shelf above prep table. CDI PIC moved the purse.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned grilled chicken and sliced tomatoes in prep unit above 41F. PIC stated that chicken was put in unit yesterday morning and tomatoes were put in unit today. CDI PIC voluntarily discarded chicken and put sliced tomatoes in WIC and cooled down to 38F. REPEAT 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed all the washed avocados with stickers not removed. CDI PIC removed stickers and rewashed avocados.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed 3 boxes of single service utensils stored unprotected on top shelf on front lin. CDI PIC placed boxes on a lower shelf

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed 3 microwaves with peeling interiors. 4-501.11 Maintain equipment in good repair. Observed bread slicer out of order. PIC stated that it broke yesterday.

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 inside of all the Turbo Chef ovens with large amount of baked on food debris. REPEAT

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 along the walls throughout the facility with large amount of debris and buildup.

6-303.11 Provide required lighting intensity. Observed a blown light bulb in Baker’s WIC

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hummus, eggs, chicken, bean mix, lettuce and rice in the drive thru prep top 1 and rice bowls in cold drawer 2 holding above 41F. Unit was turned off last night and employees forgot to turn it on this morning. Unit was turned on, however it needs to be cooled to 41F prior to being used. CDI- Items placed in the walk in cooler to cool. EHS spoke to PIC about cold holding, cooling methods and taking temperatures. PIC stated that they do take temps and keep logs. EHS reviewed logs with PIC. PIC did have logs and foods were in temp on the logs. EHS asked what temp they keep their foods at. PIC stated 32F- 40F. EHS asked what they do for items that are out of temp. PIC stated that their procedure is to either discard the items or cool them down. 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 .

3-501.15 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 foods placed in a unit prior to unit being cooled to 41F. CDI- Unit removed and unit giving time to decrease in temp. 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 breads stored uncovered and over stacked outside of the containers at the drive thru and dining side near the soups. CDI- Items bagged covered and stored properly.

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 soup hot wells in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, lettuce, yogurt, eggs, rice in the drive thru prep top holding above 41F. Observed low reach in at drive thru holding above 41F. CDI- All items were within time temp parameters and were placed in walk in cooler 1. EHS checked cooling items. Items were cooling at a good rate. 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 .

3-501.15 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 lettuce in the prep top prior to being cooled. CDI- Lettuce placed in the walk in cooler for cooling. 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 gnats in kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread over stacked in the bin inserted in the prep table bread was touching wall. CDI- Bread removed, bagged and stored in a clean area. Observed bread on roller cart exposed with gnats flying around. CDI- Bread bagged.

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 drive thru ice bin in need of cleaning

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs, tomatoes, cheese bags, chicken bags in drive thru prep top holding above 41F. Observed cut melon, and hummus in cold drawer holding above 41F. CDI- All items were within time/ temp parameters and were placed in the walk in cooler to cool to 41F. Items were cooling slowly in WIC and moved to the walk in freezer. Items quickly cooled to 41F. 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 .

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 bagged items over stacked in the pre tops. CDI- Items portioned. 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 .

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 ice bin at drive thru in need of cleaning. Observed blender stand in need of cleaning.

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 metal piece pulling away from the wall near drive thru entrance.

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 cold drawer unit and soup area in the drive through area in need of cleaning. Observed ice bin at the drive through area in need of cleaning. Observed blender stand in need of cleaning at the drive through area.

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 cleaning under and around equipment.

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 egg whites and oatmeal in the hot tray holding below 135F. CDI- Items 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 lettuce, black beans and corn, eggs, hummus, tomatoes, blue cheese and quinoa in the drive thru cold drawer holding above 41F. Observed quinoa, chicken, lettuce and black beans/ corn holding above 41F in the drive thru cold drawers. CDI- All items discarded. Unit was holding above 41F. All TCS items removed from unit. Observed 2 containers of chicken and 1 container of turkey holding above 41F in to go prep top 1. Items were stacked on top of the unit instead of in the unit. EHS explained proper cold holding methods to PIC. Items must be held within the unit to stay in temperature. Observed pizzas in the cold drawer holding above 41F. CDI- Pizzas placed in walk in cooler to cool. Observed tomatoes in the pizza cold unit holding above 41F. CDI- Tomatoes 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 chicken, turkey and tomatoes stored on top of other items in prep top units 1 and 3. Items removed. Observed pizzas in the cold drawer wrapped before being cooled to 41F. CDI- Pizzas removed and placed in the walk in cooler.

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 single service items soiled with soup residue. Items discarded.

4-501.11 Maintain equipment in good repair. Observed drive thru prep top/ cold drawer unit holding above 41F. Ambient air temp was 47F. All TCS items removed.

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 cold drawer units in need of cleaning throughout. Observed soup well area at drive thru in need of cleaning.

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. 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 pizzas cooling at a rate of .03. Pizzas did not make time/ temp parameters. CDI- All pizzas discarded. EHS spoke to PIC about cooling. Make sure pizzas are cooling down to 41F prior to being placed in the cold drawer. Remove lids from cooling items until they reach 41F.

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 tomatoes and cut melon cooling with lids on. CDI- Removed. Observed pizzas in the cold drawer before being cooled to 41F. CDI- Pizzas removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed metal siding pulling away from sink beside the dish area.

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 cold drawers at drive though area in need of cleaning.

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 cleaning under and around equipment.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit/ diarrhea plan. CDI- EHS emailed plan to PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soup bowls and plastic containers soiled with old debris. CDI- Items taken back to be washed.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed hummus and flatbread pizzas cooling at a rate of 0. CDI- All items were placed in the walk in cooler for cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice in the cold drawer, eggs, hummus, black bean mix and chicken in the prep top unit holding above 41F. CDI- Eggs, hummus, chicken, and black bean mix. Rice in cold drawer was placed in the walk in cooler for cooling. This is the third consecutive time facility had been out of compliance with cold holding. Facility has been out of compliance several time prior to the last inspection. EHS will place facility on a risk control plan. PIC will take temperatures and email logs to PIC every other Friday.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed hummus portioned and wrapped tightly, then placed in the cold drawer unit before being cooled to 41F. Observed pizzas in the cold drawer placed in the unit before being cooled to 41F. CDI- Items placed in the walk in cooler for cooling

4-501.11 Maintain equipment in good repair. Observed metal siding of handwashing sink heavily peeling from sink.

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 soup well in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leak at the back kitchen dump sink. PIC stated they have a work order placed for the leak.

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 ceiling tile missing in the drive through area. Replace tile

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soup bowls under the soup well soiled with crumbs and debris. CDI- Items taken back to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beans, hummus, eggs, smoked poultry, turkey, and roast turkey holding above 41F. CDI- Items discarded. An ambient air temp of the unit was taken. Ambient temp was 38F. Cold holding issues were reviewed with PIC. If issue continues a RCP may be needed.

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 Observed milk on time without time procedures. CDI- Procedures written and verified before inspection ended.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several bowls in the front kitchen area near the soups soiled with soup splatter. CDI- Bowls taken back to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed black beans, eggs and lettuce in the prep top at the drive through area holding above 41F. Observed black beans and rice in the cold drawer below the prep top in the drive through area holding above 41F. CDI- Items placed in the walk in cooler for rapid 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 lettuce and eggs over stacked in the prep top at the drive through area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plates of drink machines and juice machines in need of cleaning. Observed shelf where soup bowls are housed under the soup wells soiled with food and debris.

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 cleaning.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine pulling sanitizer at 0ppm. Sanitizer was not coming through the line. Facility will use 3 comp sink to wash, rinse and sanitize dishes. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.Observed drink nozzles near the drivethrough and in the dining room in need of cleaning. Nozzles were heavily soiled.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal and plastic pans wet stacked in the clean dish storage area.

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 cleaning, especially under and around equipment.

2-103.11 (M) Person in Charge-Duties - PF Observed no employee health policy on site. PIC could not verbalize reportable illnesses. Reviewed employee health policy with PIC and left copy of the health policy.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soup bowls stored as clean under the front soup line soiled with food and debris. CDI- All soiled bowls were taken to the dish machine to be re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in the cold drawers throughout (cold drawers at drive though, cold drawers at customer service line) holding above 41F. CDI- All items were made prior to today, thus all items were voluntarily discarded. Items included 2 containers of eggs, tomatoes, vegetables, chicken, approximately 4 containers of deli meat, 1 container of hummus, rice and quinoa. See temp chart. -REPEAT -VR

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

4-501.11 Maintain equipment in good repair. Observed cold drawers of units not holding at 41F or below. Ambient air temp was 44F. PIC stated maintenance serviced the units because food items were starting to freeze not it is not holding temp. PIC called maintenance to fix issue.

4-602.13 Nonfood Contact Surfaces - C Observed food and debris in cold drawer units. -REPEAT Observed food employees working with bracelets and rings on. CDI- Items removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed bag meat (chicken, turkey) cold holding between 43-46F. Observed bag of cut lettuce cold holding at 44F. CDI, meat and cut lettuce were placed in walk in cooler to rapidly chill. Major improvements have been made from previous inspection thus points de-escalated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris accumualation behind reach in drawers under prep line in drive thru area. Observed food debris accumulation throughout cold holding units.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpter lids opened during time of inspection. •

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. Ambient air temperature of cold holding drawers throughout facility was at 45F. CDI, 3 tin cans of bagged turkey cold holding at 51F were voluntarily discarded. Bagged turkey cold holding between 42-44F were placed in walk in cooler to rapidly chill. PIC stated that the liquid eggs had been sitting out during breakfast rush which is why the temperature was off. CDI, liquid eggs and turkey were placed in walk in cooler to rapidly chill. EHS evaluated cooling of turkey and liquid eggs placed in walk in cooler to rapidly chill and cooling parameters were met. For all other TCS foods cold holding between 42-45F Time as a Public Health Control was used to get the facility through their lunch rush. PIC agreed to voluntarily discarded all TCS food at 2pm cold holding above 41F on main prep line. EHS left a template of TPHC procedures with PIC if facility decides to use TPHC until their cold holding drawers are holding at or below 41F.

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 liquid eggs cooling in walk in cooler covered. CDI, EHS vented lids to rapidly chill eggs. EHS educated PIC on proper cooling methods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed stickers and sticker residue on stacked containers stored as clean on the drying rack. CDI by wash,rinse, and sanitize removing stickers and residue.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed boiled peeled eggs and diced tomatoes stored in prep cooler > 41F, but below 45F today. CDI- items moved to walk-in for rapid cooling to 41F.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. observed employees preparing food while wearing watch, bracelets, rings.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on top of dish machine. observed sticker residue on unstacked containers on the drying rack.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed steak and pork in individually portioned/wrapped servings stored in drive thru window sandwich prep cooler drawer > 45F. CDI items removed from cooler and cooled to 45F within 30 minutes. Limit time off of temperature control for these items. Use shallow pans to cool these food items after wrapping.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed fruit flies mostly in front line area. continue to work on eliminating flies.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on the drying rack. V

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage holding at 111F in the warmers on the prep line. CDI - sausage was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed tomatoes on a speed rack at 57F, chicken in the prep top at 47F, salad in the drawer cooler at 50F and lettuce in the prep top at 58F. CDI - The tomatoes were placed in the oven for cooking. The chicken and salad were placed in the walk in cooler to cool (see temperature chart). The lettuce was voluntarily discarded.

General comment 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 salad and chicken cooling while covered in the walk in cooler. CDI - lids were removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed multiple QUAT sanitizer buckets at 100 ppm. CDI - new sanitizer was provided at the proper concentration.

Repeat violation 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 the handle of a knife down in a container of hard boiled eggs. CDI - knife was removed.

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

General comment 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed sticker residue on pans stacked as clean. Remove stickers completely. CDI - facility started removing pans to get the stickers off and re-wash them.

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 salad at 49F in the drawer cooler on the prep line. Employee stated they just put it in there. CDI - explained that items need to be cooled down to at least 45F before placing in the drawer online. Container was placed in the walk in to cool. Observed the same container of lettuce cooling in the walk in cooler while covered tightly with saran wrap. CDI - explained proper cooling methods; saran wrap was removed.

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 the handle of a scoop down in Parmesan cheese in the drawer cooler in the drive through.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit under the bagels. Replace gasket.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed tomatoes, melon, chicken, ham and spinach above 45F in the new unit under the ovens. CDI - items were taken to the walk in to rapidly cool.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a squeeze bottle of water not labeled.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. Improvement noted since last inspection.

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 turkey, cut tomato, lettuce and other items cooling in the prep top in the drive thru area. After prep, cool items down in the walk in cooler to 45F, then bring them up to the prep unit. CDI - items were taken to the walk in cooler to cool.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the gaskets of prep units and black build up in the gasket of the walk in cooler. Clean gaskets.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine chlorine sanitizer reading 0 ppm. Sanitizer chemical switched out and machine primed, observed at 100 ppm on dishes. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers and sticker residue stuck to outsides of several pans. CDI- PIC will have stickers removed. (repeat) Observed tomato slicer stored as clean with tomato seeds and tomato skin stuck to outside of slicer and between blades. CDI- Slicer re-cleaned.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of glass cleaner at canwash chem storage area. CDI- Bottle labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple employees wearing rings and bracelets while food handling. CDI- PIC corrected employees.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of pans and containers with stickers and sticker residue stuck to them. CDI- PIC will have all stickers and residue removed from dishes.

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 pan of lettuce at 66 degrees in drawer cooler just prepped and place with a sealed lid to cool. CDI- Lettuce placed in walk in cooler and lid removed to ventilate and cool quickly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies on main prep line, maintain proper pest control efforts.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed salad bowl holder units (some not used and some frequently used) that all had dust and/or food particles on them that need cleaning as they are attracting fruit flies.

. 4-901.11 Air dry all dishes and utensils. Observed a few dishes tight stacked while still wet.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed single service cups stacked high out of the sleeve dispensers at drive through station and at a customer self service computer access station by front door. Keep cups covered in plastic and/or do not overstack.

4-602.11 Maintain food contact surfaces clean to sight and touch. Observed dishes with stickers stuck to them. CDI- Dishes to have stickers removed.

4-901.11 Air dry all dishes and utensils. Observed a few dishes tight stacked while still wet.

6-501.11 Maintain floors, walls, and ceilings in good repair. Observed broken and missing wall tile next to prep cooler near serving window on prep line.

4-601.11 (A) Keep food contact surfaces clean. Ice machine has light mold build up on ice chute. CDI- Ice machine cleaned.

3-501.16 (A)(1) Hot hold TCS foods at 135 min. Observed cooked eggs and sausages stored on top of steam table without a heat source at 130 degrees. CDI- Items disposed of.

3-501.16 (A)(2) Cold hold TCS foods at 45 or below. Observed just prepped shredded cheese cold holding in ice bath at 58 degrees. CDI- Cheese placed inside cooler to chill.

4-901.11 Air dry all dishes and utensils. Observed a few dishes being tight stacked while still wet.

Cold hold foods at 45 min. Chill prepped foods to 45 or below before cold holding in make tables. Observed just prepped sliced tomatoes and prepped chicken cold holding in make tables at 50 degrees. CDI- Items placed in walk in cooler to chill to 45. Observed some foods over stacked past chill line in make tables, be sure foods are not placed above chill line. Foods were placed below chill line.

Store chemicals separate to prevent contamination. Obsereved grill cleaner stored on shelves next to single service items. Observed sanitizer bucket stored directly above open ice bins. CDI- Chemicals moved to proper location.

Maintain accurate stem thermometers. Observed one in-accurate thermometer in use. Keep thermometers available in all coolers. Observed a couple prep coolers in take out area missing thermometers.

Maintain facility free of pests. Observed flies entering facility from takeout window. Available air curtain fan not in use as neeeded. CDI- PIC will keep air curtain on during operation.

Properly store in use utensils to prevent contamination. Observed ice scoop and ice buckets stored on dirty top of ice machine. CDI- Items cleaned and will be properly stored.

Air dry dishes and utensils. Observed a few pans stacked together while still wet.

Store single service items to prevent contamination. Observed single service cup lids stored on shelf with water accumulation from what appears to be leaking pipes above them. Single service items disposed of.

Maintain plumbing in good repair. Observed dump sink pipe leaking at drink prep station, needs repair ASAP.

Cold hold foods at 45 min. Chill prepped foods to 45 or below before cold holding in make tables. Observed just prepped turkey cold holding in make table at 53 degrees. CDI-Turkey placed in walk in cooler to chill to 45.; Corrected During Inspection.

Air dry dishes and utensils. Observed some pans stacked while still wet.; Repeat