PANERA BREAD #1217

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 2 squirt bottles unlabeled one was water one was oil. Ensure that all working food containers are properly labeled. -CDI- Food employee properly labeled bottles.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 food employee working with food with no hair restraint present. Ensure that all food employees are wearing hair restraints when working with food, equipment, and utensils.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal bowls wet stacked on the clean dish rack of the facility.

4-501.11 Maintain equipment in good repair. Observed cold rail drawer unit gaskets in need of repair or replace. PIC stated that there is a work order placed for the units gaskets. Ensure that all equipment is maintained in good repair.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug on right dumpster of the dumpster area with no drain plug. Ensure drain plug is replaced. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on both dumpsters in the dumpster area open. Ensure doors are closed when the dumpster is not in use.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wall joint in the rear of the WIF peeling away from the wall. Ensure that the wall unit is repaired and made to be smooth and easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 pans with food debris accumulation, 2 tongs with food debris and residue accumulation, and produce slice with food debris accumulation stored as clean. CDI- PIC removed items to be w/r/s. *REPEAT* 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed top interior portion of ice dispenser with black residue accumulation. Increase cleaning frequency. *REPEAT* 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sink&surface at 3-comp sink at 0ppm due to feeder failing to disperse proper concentration. 3-comp is a backup for dish machine as is used to fill sani buckets meant for food-contact prep surfaces. CDI- PIC had work order placed and is pulling sink&surface from can wash dispenser. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 6 portioned containers of Greek yogurt temping at a rate below .12F/min in low cold drawer on prep line. CDI- EHS discussed cooling procedures with PIC, PIC removed items to WIC due to being within parameters. *REPEAT* points not escalated due to severity of violation not exceeding that of last inspection and knowledge of PIC. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed can of oranges heavily dented along top seam not separated. PIC stated that deliveries have oversight to prevent the receiving of damaged products. CDI- PIC removed item to designated area to receive credit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sani buckets holding wiping cloths at 0ppm. CDI- PIC had buckets refreshed to proper concentration per sink&surface instructions.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal speaker stored on shelf above flip top on cookline. CDI- PIC removed item to designated area. *REPEAT*

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard gloves after handling soiled equipment that had fallen on floor. CDI- PIC had food employee discard gloves before returning to task.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 5-stack of plates and 3 mini bowls on main prep line stored as clean soiled with food debris and residue. Deli slicer stored as clean with food debris. CDI- PIC removed items to be W/R/S. *REPEAT* 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior side wall of ice machine with black residue accumulation.

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 chicken salad have no Change in temperature after cooling for 40+mins. Item was originally found on prep counter before being moved to cold drawer. Cold drawer unit is meant for holding temperatures and not active cooling of TCS foods. CDI- PIC removed items to WIF, see item #33 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 roasted corn in cold drawer, sliced ham, chicken salad on prep counter, caramelized onions in flip top, and TCS foods temping above 41F in low RIC. Ambient of low RIC read 50F on internal thermometer. CDI- PIC voluntarily discarded roasted corn, and caramelized onions. Removed TCS food from low RIC to rapidly cool. Removed chicken salad to rapidly cool. VERIFICATION REQUIRED. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed sliced ham, chicken salad, and tuna salad stored without date marks, PIC stated items were prepped on this morning. CDI- PIC had correct date labels applied. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 roasted red peppers and caramelized onions dated for parameters outside of 7-day limit. CDI- EHS discussed date marking with PIC, PIC corrected date labels. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken salad removed to cool in cold drawers prior to being moved to WIF, TCS foods unable to cool in low RIC due to unit being in disrepair per PIC. CDI- EHS discussed effective cooling methods, PIC adjusted cooling methods after discussion. 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 .

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 equipment stored next to paper towels temporarily stored in area as a mean to dry hands after handwashing. CDI- PIC started process of relocating paper towels.

4-501.11 Maintain equipment in good repair. Observed door of low RIC in disrepair. PIC placed work order during inspection.

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 gaskets of CH units with food debris accumulation, top of dish machine with heavy food residue accumulation. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal speaker stored on shelf above flip top on cookline. CDI- PIC removed item to designated area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple of plates on main prep line stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few insert pans stored as clean soiled with food waste. CDI: Pans sent to be W/R/S.

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 liquid eggs being held using TPHC with no written procedures. Facility utilizes TPHC for other food items, but not eggs. CDI: Education provided and PIC added liquid eggs to TPHC form. 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 no time stamp of liquid eggs held using TPHC. CDI: Education provided, food employee voluntarily discarded eggs and obtained new batch with time stamp.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting board with moderate to heavy scoring in prep area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed ice and gloves stored in hand sink at end of cook line. CDI: Education provided and items removed.

4-501.11 Maintain equipment in good repair. Observed light bulb burned out in women's restroom.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to dish machine. CDI: PIC provided paper towels. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few insert pans throughout kitchen stored as cleans soiled with food waste. CDI: PIC sent to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid egg whites and liquid eggs being held above 41F in ice bath next to sandwich station. PIC stated product held using temperature, placed out from 6am-9:30am, then placed back into cooler at end of breakfast. CDI: Education provided, product placed onto fresh ice in larger ice bath container for more even cold holding around product.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored next to steam wells upon arrival for inspection. CDI: Food employee moved beverage to approved location.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to dish machine. CDI: PIC provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with a chlorine sanitizer concentration of 0ppm. PIC and EHS observed bucket of chemical sanitizer empty and needing to be changed. CDI: PIC replaced sanitizer solution and was able to prime machine until a chlorine sanitizer concentration of 100 ppm was achieved. PIC has been advised to perform frequent sanitizer concentration checks using chlorine sanitizer test strips. REPEAT. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 portioned chicken in WIC and in prep units (all from same prep time) with temperatures above 41F. PIC stated that this item was prepped today and confirmed time stamp sticker on products to be correct (prep time 8:47 AM). product had been cooling over the 4 hour period without reaching cold holding temperatures. CDI: PIC voluntarily discarded chicken 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU

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 chicken individually wrapped in plastic bags and stacked in pans to cool from this morning in WIC and prep units. Products temperature was above 41F after almost 6 hours of cooling. REPEAT. CDI: PIC voluntarily discarded chicken. 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 (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 cutting knife being stored in soiled portion of prep area overtop of prep unit for salads. PIC stated that this area and utensils are cleaned once a day. EHS provided education on how often to sanitize and to also keep this portion of the prep area clean if they wish to store in-use utensils here. CDI: PIC removed knife and placed it in dish area for W/R/S.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dish scouring pads stored inside handwashing sink near three compartment sink. CDI - Scouring pads were removed. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with a chlorine sanitizer concentration of less than 25ppm. CDI - PIC was able to prime machine until a chlorine sanitizer concentration of 200ppm was achieved. PIC has been advised to perform frequent sanitizer concentration checks using chlorine sanitizer test strips. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tops of plastic squeeze bottles stored as clean with build up of oily residues. CDI - Bottle tops were taken to three compartment sink to be washed, rinsed, and sanitized. -REPEAT- -3 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 covered containers of rice cooling in walk in cooler. CDI - Lids were removed to allow cold air to circulate in and around food product. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing bracelets and wrist watches. -REPEAT- -1 point-

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 open and unprotected coffee filters stored on top of coffee machine. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with a chlorine sanitizer concentration of 0ppm. Container of chlorine sanitizer was empty. Establishment did not have a replacement container of chlorine sanitizer. Establishment uses DDBSA sanitizer at three compartment sink. PIC was instructed to use three compartment sink for all washing, rinsing, and sanitizing of utensils and equipment. A verification is scheduled by 3/15/2023 to determine if establishment has corrected sanitizer at dish machine. -1.5 points- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with prepared foods while wearing bracelets. -0.5 points-

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 scoops stored in shredded cheese with handles making contact with food item. CDI - Scoop was repositioned so that handle was stored above food product. -REPEAT- -0.5 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart stored directly in front of hand sink without access to the sink. CDI. PIC removed.

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 sausage and eggs HH at temperatures below 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 all the food in one of the prep unit cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. Also observed tomatoes in RI cold holding in RI at temperatures above 41F. CDI. PIC removed to the cooler and indicated that the food was prepped this morning. Repeat.

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 scoop handles in cheese at the front service line and the back prep cooler.

4-501.11 Maintain equipment in good repair. Observed one of the RI unable to hold food at right temperature. CDI. PIC repaired.

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 cleaning needed to remove debris from micro wave. Cleaning needs to be done.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed “clean” veggie slicer with tomato residue still in the blades. CDI - PIC rewashed and sanitized. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave in need of cleaning. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS products (tomato/cucumber basil salad, feta, quinoa and dressings) in the prep top cooler drawers all above 41F; ambient air 45F. Observed TCS products (sausage crumble, chicken, turkey, etc.) in the prep top cooler (back wall) above 41F; ambient air 33F. CDI - Cooler drawer TCS products were discarded. TCS products in the prep top cooler were removed and placed in the walk in cooler to cool back down to 41F and below. 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 .

3-501.18 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 chicken salad and teriyaki chicken prepped today, however had the prepped date of 8/5. Observed no date marking on feta cheese at the prep top cooler (front). CDI - Feta was date marked. dates will need to be manually corrected by handwriting the correct prep date. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken salad prepped this morning, took cool temp1@ 1011 = 50F, no change at 1101, product still has an hour to achieve 41F or below. Observed lids were placed back on the containers and not vented. Discussion with the PIC that since the product was prepped at 852 with all cold ingredients that they have 4 hours to cool back down to 41F or below. Observed the teriyaki chicken was also covered and stacked, temped at 50F, prepped at CDI - lids were removed and product was unstacked. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths near the back prep top cooler at 0 ppm. CDI - PIC remade the sanitizer and is now at the proper concentration.

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 reach in cooler with cream cheese (front service line) at 63F. Unit was unplugged. CDI - ALL TCS foods in the unit were voluntarily discarded. -REPEAT-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of catering orders of food stored directly on the walk in cooler floor. CDI - Bags were elevated off the ground.

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 scoop handles in the rice at the front service line and the back prep cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers on the drying stacked wet. Allow to air dry prior to stacking.

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 shelving under the prep lines accumulating debris. Observed gaskets to refrigeration units and cooler drawers accumulating food debris. Clean and maintain.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the prep area handsink. CDI - Paper towels were provided during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in the cooler drawer on prep cooler above 41F prepped yesterday. Observed individually portioned cut melon above 41F, stored above the load line. Observed sliced turkey, chicken salad, cut tomatoes in prep cooler closets to the coffee makers above 41F. In conversation with the PIC items were just placed into the cooler. CDI - PIC voluntarily discarded cut tomatoes and cut fruits. PIC removed all foods from the top of the prep top cooler and placed back in the walk in cooler to properly cool to 41F or below. Discussion on properly cooling foods to 41F before placing into service. -REPEAT- Continued non-compliance with proper cold holding may result in further compliance action.

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 paper bowls being used as scoops at the salad prep top cooler. CDI - bowls were removed and scoops were provided.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed linens on single service items on shelf.

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 unprotected coffee filters.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed current employee Health Policy does not include Salmonella nontyphoidal. CDI - educated and provided the PIC with an updated Employee Health acknowledgment form to properly food employees.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks in closed containers stored on counter next to and above food contact surfaces. CDI - drinks were relocated to proper locations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed seasonal salad mix inside cooler drawers of salad 2 station ranging from 43F - 48F. CDI: salad moved to WIC with lid off to cool down. Observed TCS foods inside sandwich prep 2 cooler including sliced tomatoes, pepperoni, tuna and chicken salad, steak, and seasonal salad mix at 44F. CDI: all items removed and changed out with fresh product. Service call will be placed for coolers.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a container of lemonade stored on the floor inside walk-in cooler. CDI - removed from off of the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counter by salad crisper.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still remaining on avocados that were inside top of prep units ready for service. CDI- stickers removed and washed prior to service.

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 single service cups unprotected at front register area. Discussion with PIC on proper protection with sleeves.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace worn and damaged cutting mats used for pizza. 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. Replace cracked and damaged plastic food containers and lids.

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 cleaning needed to remove debris from bottom of turbo cooling drawers. Cleaning needed on shelving above salad crisper on main line.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed one dented can of pepperocini on the dry food shelving. CDI - PIC removed the dented can.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS products in flip top cooler (next to catering order station) above 41F: tomatoes, chicken salad, tuna salad, feta cheese. Ambient air of the top temped at 43F. TCS products in the Cooler drawers at the lower half were all below 41F. PIC removed the TCS products from the flip top and placed in the walk in cooler since all the products were prepped this morning. EHS rechecked the unit towards the end of the inspection and unit was reading 40F.

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 green romaine lettuce cooling in a deep container covered in the walk in cooler. Observed just prepped products (lettuce, tomatoes, etc.) placed in flip top units and cooler drawers and were not properly cooled to 41F prior to placing into service. CDI - PIC removed the cover. Product just prepped were placed back into the walk in cooler to properly cool to 41F or below. Discussion on when a TCS product is actively cooling, the product shall remain uncovered until the product reaches 41F or below and then cover. Discussion on properly cooling TCS products prior to placing in the flip top units for use.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies on the glass shield near the pastries. Contact your pest control to resolve.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can of pepperocini stored for use. CDI - PIC removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. Keep close when not is use and to prevent attracting pests.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink blocked by equipment. CDI. PIC removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the hand sink in the back. CDI. PIC placed some there. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed cleaning rags stored directly in hand washing sink. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk in RI at temperatures above 41F. CDI. PIC voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the clean dish area. CDI. PIC removed to be rewashed.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF. Observed dish machine unable to dispense sanitizer. Needs to be repaired. 3 comp sink is used to continue equipment cleaning. will be back for a visit to check on the machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored directly on prep table. CDI. PIC removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed eggs hot holding at temperatures Below 135F. CDI. PIC voluntarily discarded. REPEAT. ***All other food was holding at right temperatures.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed milk in WI and RI with no date marks on them. CDI. PIC date marked. REPEAT. *** All other food stuffs were date marked.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean dishes in the clean dish area. CDI. PIC removed to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage hot holding at temperatures Below 135F. CDI. PIC voluntarily discarded. ***All other food was holding at right temperatures.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed milk in WI and RI with no date marks on them. CDI. PIC date marked.

7-201.11 Store toxic materials to avoid contamination. -P. Observed a multipurpose spray stored directly on sugar box. CDI. PIC removed it.

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. REPEAT. Observed chicken and tomatoes cooling in the RI in tigtly covered deep dishes. CDI. PIC removed the the cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. REPEAT. Observed employees working in the kitcehn area with jewery on their wrist. CDI. Employees removed.

4-501.11 Maintain equipment in good repair. REPEAT. Observed ice leaks in the WI freezer. Needs to be repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed build up on the back of a dish in the cleaned dish area. Also observed build up in one of the RI in the kitchen area. Needs to be cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leaks in the handwashing sink around the RI area. Needs to be repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items prepared that morning put into prep top cooler. Observed empty spots in multiple sandwich units where cold air was escaping. Adjacent TCS foods >41F. Observed rolling drawers not being closed completely letting cold air to escape, TCS food >41F. Observed pesto on counter. Observed deli meats in baggies in prep top unit not maintaining 41F or below. CDI-discussion with PIC about practices for keeping food cold. All coolers seemed to be working properly, procedural errors

3-501.15 Cooling Methods - PF Observed several items cut or prepared this morning in top of make units >41F. CDI-discussion with PIC that the top of the sandwich coolers are not for cooling but for maintaining proper temps. CDI-Items moved to drawer area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Repeat-Observed staff with jewelry on wrists. Observed staff without beard nets. Staff using phone while prepping CDI-discussion with PIC 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Repeat- Observed staff with long painted artificial nails working with exposed food and no gloves. CDI-discussion with PIC

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 knife used to cut bags of sous vide stored in ambient water. Store dry.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed clean utensils stored above sanitizer vat of 3-comp sink except dirty dishes stacked amost up to clean utensils. Protect clean items from contamination

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed silverware and plastic ware not stored with the handles up or all facing in the right direction in a flat bin

4-501.13 Microwave Ovens - C Observed one microwave on line with damaged interior and needs replacing 4-501.11 Maintain equipment in good repair. Observed gaskets on lettuce unit not sealing drawers properly

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple areas in coolers and cabinets that need general cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary sanitizer inside wiping cloth bucket on line at 50 ppm. Observed 0 ppm of chlorine sanitizer provided in dish machine. CDI. The quaternary sanitizer was remade from the three compartment sink to 200 ppm. The chlorine sanitizer container was empty and was replaced at the dishwasher machine. Chlorine sanitizer was provided at 100 ppm after priming and switching to a full container of sanitizer.

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 broccoli and cheese soup cooling in the walk in cooler from last night. Broccoli and cheese soup was at 47F, not meeting the parameter of 41F after 6 hours of cooling. CDI. PIC voluntarily discarded the soup. Discussed cooling times and methods with the PIC; PIC to speak with night shift to correct cooling behavior.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed melon fruit cup, tomato sofrito mix, quinoa, slaw, cheese tortellini, and yogurt parfait mix all above 41F (see temp chart). CDI. All TCS items were placed in the walk in cooler to chill to 41F or below (see #31). Cheese tortellini was voluntarily discarded. Repeat; full points.

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 COMMENT: Written procedures from Panera corporate for the new soufflé items held on hot plate (cheese, spinach artichoke, ham and swiss, and spinach bacon) held on two hour time not labeled properly with time. CDI. The PIC placed the correct discard times on the products; made at 930am, labeled with discard time of 1130am. Follow the written procedure.

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 broccoli and cheese soup cooling in the walk in cooler from last night tightly covered with lid and stored underneath bag of heavy soup keeping heat in. Observed strawberry yogurt parfait and melon fruit cups cooling in in-use prep coolers (not made for cooling; violation accessed under cold holding as these products to be served upon order and intent is to cold hold for service) CDI. PIC voluntarily discarded the soup. PIC immediately moved the yogurt parfait and the melon cups to the walk in cooler to cool to 41F before placing in cold holding. Discussed with PIC cooling methods; PIC to speak with night shift to correct cooling behavior.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf COMMENT: Observed employee working with arm jewelry. Observed front employee cutting and serving cinnamon rolls with long polished nails without wearing gloves. CDI. PIC instructed employee to wear gloves when working with food.

4-501.11 Maintain equipment in good repair. COMMENT: Observed non-working sandwich prep cooler on prep line not in use. Sandwich prep cooler was being moved during inspection. Observed sandwich prep cooler 1 not properly holding temperature in bottom drawers; drawers do not close well and condensate was noted in back of cooler. Observed ice being used in top portion of cooler indicating a potential problem with cooler. Observed non-working cold insulated drawer near sandwich prep 1. Please place work order to maintain cold holding units in good repair at 41F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Observed debris on the outside of baker containers used for storing flour in need of cleaning. Observed debris inside shelving and cabinetry throughout establishment.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee rinsing off avocado inside of handsink. Also found onions inside of handsink in corner on front line and food inside handsink in back area. CDI- Instructed employee to stop and educated employee and PIC to only use handwash sink for handwashing.

General Comment. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes being stored as clean with food debris and also observed a sticker on one dish. CDI- Items were removed to be rewashed.

Repeat violation. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 bags of chicken at 47F and 1 bag of turkey at 51F in one flip top and in another temperatures were 47F for bags of chicken and turkey. In one flip top the chicken and turkey were prepped Tuesday and in the other they were prepped Wednesday. The chicken and turkey were in individual bags inside of metal containers. CDI- Food items were either voluntarily discarded or placed inside walk in cooler to rapidly chill. Educated PIC to not stack high individual bags of food. *First inspection of 2019 when cold hold temperature changed to 41F. General comment for items between 41-45F.* Found cartoon of egg whites at 45F. Suggested to PIC to keep cartoon inside of ice bath. Found boiled eggs at 43F, because of thickness of food suggested that PIC not fill up container.

General Comment. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed three bags of kale, a bag of cabbage, and three cartoons of milk not date marked. CDI- One cartoon of milk was opened this morning and the other two were open yesterday, milks were date marked. Kale and cabbage were voluntarily discarded.

General Comment. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. In front line corner, Observed sanitizer bucket holding wiping cloths at 50 ppm quat.

General Comment. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet nesting.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored over prep table. No items out for potential contamination.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed peanut sauce bottle stored in direct contact with lettuce in cooler. CDI-lettuce discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cold hold unit under ovens holding tomato mix, leafy greens and cut tomatoes above 45F. Items just added to cooler according to employee. CDI-ice added to surround items and measured 45F. Facility may also use TPHC for these items. Observed two cartons of liquid eggs on counter above 45F. EHS suggested using TPHC for these items as they have to sit out for extended periods of time. CDI-put into cooler.

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 eggs and sausage using TPHC and not labeled with time. CDI-labeled.

7-201.11 Store toxic materials to avoid contamination. -P Observed quat sanitizer stored over open ice bin. CDI-moved to proper location.

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 knife stored in water at 80F.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table above single service utensils and while a catering order was being prepared.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bowls and plates with food debris/residue and stored as clean. CDI-taken to be re-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 45F. -P Observed a small pan of chicken rice soup cooled from the night prior at 50F in walk in cooler. Unable to determine what improper cooling methods took place. PIC stated items are cooled in ice bath to 45F before being placed covered in walk in cooler. CDI-soup 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 tuna salad cooling in open holding unit. Cool items in walk in cooler uncovered until 45F or below before putting in holding unit. CDI-tuna salad put into walk in and cooled to 45F.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back handsink. CDI-towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a few items in flip top unit holding above 45F. PIC stated these items may be out of temperature due to being prepped for catering. All other items in unit were 45F or below. CDI-items out of temperature moved to walk in cooler. Observed a carton of eggs whites on ice and above 45F due to ice being melted. CDI-eggs whites put into cooler.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer stored on shelf over ice bin. CDI-moved.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bowls stored as clean with dried food debris. CDI-taken to be recleaned. Observed slight build up on deflector shield in ice machine.

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

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados stored with stickers still on skin. Remove stickers prior to washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on several dishes stored as clean. Also observed stickers not completely removed from stacked pans stored as clean. CDI-taken to be re-washed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups overstacked and not protected from contamination at self service ordering kiosk.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken soup, eggs and oatmeal stored hot below 135F. Oatmeal and eggs discarded, soup reheated. Facility is using time

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls wet nested. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed bowls stored clean with crumbs and food debris, stored inverted to prevent contamination.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stacked too high at customer self service and not adequately protected from contamination.

6-301.14 Post a handwash sign at each handsink. Observed no sign at handsink next to 3 comp sink. CDI, sign provided.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed empty 5 gallon bucket of chlorine sanitizer at the dishmachine. CDI, bucket changed, machine primed and working.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled bottle of glass cleaner. CDI, bottle labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two fruit flies during inspection. One near 3 comp sink and the other on the front line. Ensure areas of harborage, especially drains are kept clean.

4-501.11 Maintain equipment in good repair. Observed dipper well water supply removed and utensils stored in empty vat for the running water. PIC stated utensil are washed every 2 hours. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board heavily stained and scored. PIC ordered a new one.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters doors open and 2 bags of trash on the ground around the dumpster.

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 debris and build up on the walk-in freezer, behind the ice machine and under front line equipment.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee pick up items from floor and don gloves for food preparation/handling of clean utensils without washing hands. CDI-through instruction.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed ready to eat produce in walk in cooler. CDI- All unwashed produce stored in sheet pan together that would prevent any drip contamination to items below. Best practice is to stored unwashed produce below ready to eat items.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed bowl of lemons stored uncovered out for customer self service at drink station. CDI-cover provided.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon arrival, observed employee preparing food without hair restraints. Observed employees wearing hats but hair not adequately restrained. 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 watches.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several stacks of single service cups out for customer self service and lip of cup exposed to potential contamination from customers. Keep original plastic wrapper on cups or do not overstack in dispenser.

4-501.11 Maintain equipment in good repair. Observed doors to 2 door lettuce cooler below panini station not closing properly. Items inside were <45F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed sticker residue on pans stacked on shelf at back. Observed small build-up inside ice machine.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic wrap holder stored on top of bread bowls on main line. Observed boxes/bags of catering orders stored on the floor of the walk-in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink at far end of prep line blocked by rolling cart. CDI - cart relocated. Observed soap dispenser that had fallen off the wall and needs repair. Soap transferred to squeeze bottle and labeled during inspection.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed metal and some clear pans stored with sticker/label residue. Cleaning process started. PIC will instruct employees to remove labels before washing to make it easier to remove them.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups unprotected at front online order station. Sleeves observed pulled down. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed book bag stored inside cardboard box with napkins.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.Observed small condiment cups of jelly stored with a use by date of 10/13/14. CDI by voluntary disposal.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles unlabeled. CDI by vol disposal. 7-201.11 Store toxic materials to avoid contamination. -PObserved a spray bottle with orange force stored with clean utensils. CDI by removal for proper storage.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of cups unprotected by the front registers. (REPEAT)

6-501.12 Cleaning, Frequency and Restrictions - CClean the floors at a frequency to prevent build up. Observed build up on the walk in freezer floor.

3-501.15 Maintain proper methods for cooling TCS foods. Observed pre-made sandwiches on sheet pans stacked inside reach-in during cooling process. CDI, sandwiches moved to walk-in to properly cool.

2-303.11 Prohibition-Jewelry. Observed employee handling food with bracelets on.

4-903.11 (A), (B) and (D) Properly store clean dishes/equipment. Observed clean dishes stacked with residue from sticker labels remaining.

4-903.11 (A) and (C) Properly store single service items. Observed single service cups unprotected at front counter in front of registers (moved to plastic sleeves).

4-501.114 Maintain Mechanical Warewashing Equipment to sanitize properly. Observed chemical dish machine not sanitizing properly at 0ppm. Manager on duty placed a call to ecolab while EHS was on site. Facility setting up 3 compartment sink to wash, rinse, and sanitize temporarily until dish machine can be repaired. Return visit is needed to ensure chemical dish machine is working properly. Repeat violation..Full points were deducted.

2-303.11 Food handlers shall not wear jewelry on their wrists. Observed employee preparing food with bracelets on.

4-903.11 (A), (B) and (D) Properly store clean dishes and equipment to prevent contamination. Observed dirty container stored with clean dishes at dish area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Observed chemical dishmachine not sanitizing properly < 50ppm concentration. PIC primed line several times. Ecolab was called during inspection. Advised to go to manual wash, rinse, sanitize set up at 3-compartment sink. Verification required to ensure dishmachine is properly sanitizing.

3-501.15 Cooling Methods. Observed sliced chicken that had been bagged and stored in bottom cooler drawer > 45F to cool. CDI, discussed proper cooling methods by placing in walk-in cooler on sheet pan, cooling to 45F/below prior to storing in reach-in.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy. Provide thermometers inside new reach-in coolers for accuracy. CDI, by instruction

2-402.11 Effectiveness-Hair Restraints. All food handlers must wear hair restraints whil preparing/handling food. Observed staff handling/preparing food without hair restraint.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Observed dirty dishes stored on shelf above thermolizer next to clean dishes.