PANERA BREAD #1766

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed several employees wash hands and with clean heads use paper towel handle to dispense paper towels without barrier. CDI.. EHS educated employees and hands were re-washed.REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink with debris. CDI.. Hand sinks were cleaned. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests near soda fountain.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees actively prepping food wearing bands/bracelets around wrist. REPEAT

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 wet stacking. REPEAT 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed utensils stored as clean in bins with visible debris.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed equipment throughout facility in need of cleaning.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 facility throughout in need of cleaning. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee adjust clothing with gloved hands. CDI employee discarded gloves and washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink. REPEAT CDI sink was cleaned during inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed Pasteurized eggs stored under unwashed produce. CDI storage order was changed.. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed Dishes stored as clean with visible debris.. CDI items moved to 3 comp to w/r/s Also observed ice machine shoot with black build up ,in need of cleaning Will return within 10 days. EHS will return by 5/16 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 .

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

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 dishes stored as clean stacked wet.

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 lid lining of ice machine 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 facility in need of cleaning.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee adjust hat several times with gloved hands, employee discarded gloves and donned new gloves without hand wash and continued to prep food CDI.. EHS had employee discard gloves and wash hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand washing sink. CDI Sink was cleaned out. REPEAT

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed half and half on TPHC without label for start and end time. CDI label was added.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Hand sink being used as a dump sink. Observed ice in hand sink. CDI- PIC educated employee.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Spring mix, 2 pans of cut lettuce above 41.0 F in make table. CDI- Lettuce and spring mix moved to cooler to cool down. Dropped to 40.0 F within 45 minutes. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Bagged steak received frozen laying in prep sink with running water of 84.0 F. REHS suggested placing frozen foods in a metal pan, then running tap water into the pan. The frozen foods will lower the temperature of the water in the pan to below 70.0 F which is the compliant temperature. CDI- steak was already thawed, prep begun.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Black build-up on wall FRP at dish machine.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Dish machine not sanitizing. Registered 10 ppm Chlorine by test strip. Auto-prime resulted in no change. PIC called for service while on site. 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 : Cut fruit cups containing melons 45.0 F in front line display case. Cups were prepared today and placed directly into holding equipment. CDI- tops removed and cups moved to WIF for rapid chill. Also found cut cantaloupe in WIC, covered tightly, at 52.0 F. CDI- cantaloupe uncovered. 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 .

4-601.11(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. Non food contact surfaces of beverage dispenser in common area with sticky residue and build-up.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Hand sink at front line with no hand drying means. CDI- towels provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. REHS had to move trash can to access foot pedals at front line hand sink. CDI- access cleared.

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. Dried splatter in microwave at customer beverage station.

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 : Cut fruit cups containing melons 62.0 F in front line display case. Cups were prepared today and placed directly into holding equipment. CDI- tops removed and cups moved to WIF for rapid chill. Dropped to 35.0 in 45 minutes. 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Dish machine not sanitizing. Registered 25 ppm by test strip. Dish machine apparently not filling properly. PIC called for emergency service while on site. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found multiple foods above 41.0 F in make table. Found half and half and cream cheese spreads in small reach in at beverage station above 41.0 F. Refer to temperature chart. CDI- PIC voluntarily discarded all. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks.

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

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. Non food contact surfaces of beverage dispenser in common area with sticky residue and build-up. Electrical cords over make table with heavy dust build-up.

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. One microwave significantly soiled on interior. PIC stated microwave is not in use. Remove soiled -out of -use equipment , or clean equipment.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Found one out of seven soup bags in rethermalizer that had been previously heated and cooled that did not reach 165.0 F within 2 hours of dropping. CDI- Bagged soup voluntarily discarded. soup that have been previously heated and subsequently cooled must be reheated to 165.0 F or above within 2 hours.

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: Employee placed two batches of ham, prepped on different days, into the same pan and did not adjust the date label. Do not place products that were opened / prepped on different days into the same pan. CDI- PIC voluntarily discarded ham. Date marking system for opened milk containers is unclear. Label is placed on milk containers when pulled from WIC and placed in prep cooler, but milk may not be opened for a couple of days once labeled. Facility may be compliant for date marking and holding of opened milk but it cannot be determined with current system in place. Found a date mark label on opened milk of 2/24 with expiration of 3/4. PIC voluntarily discarded milk. Found pan of boiled eggs not date marked. CDI- discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: See above. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (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. Milk carafes for customer self service are marked with 6 hour TPHC hold time. Written procedures for TPHC products are for 4 hours only. Hold milk for 4 hours maximum in carafes or prepare procedures for 6 hour TPHC. Return visit to see what facility has opted to do. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Non food contact surfaces of beverage dispenser in common area with some black growth on ice dispenser push-lever.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Hand sink in prep room had towel dispenser jammed. No towels readily available. CDI- towel dispenser un jammed and began working.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Goved employee assembling orders leaving work station and touching door handles of coolers to get more food then went back to same task. No glove changing observed. CDI- education and discussion.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice chutes at self serve beverage station with build-up.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Boiled eggs and hummus not date marked. CDI- voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning of floors needed, especially behind and under equipment. Loose debris.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf : Facility could not produce clean up plan. CDI- gave facility educational poster and sent detailed procedure document to use if they choose. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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: Two microwaves with dried splatter on interiors. . 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 : Portioned bags of chicken and roast beef stacked 3 layers high, and packed tightly in pans, tightly covered while in cooling process. CDI- portioned bags laid out on shallow tray in walk-in cooler. Roast beef dropped 6.0 F in 20 minutes. Chicken dropped 4.0 degrees in 20 minutes.

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

4-501.11 Maintain equipment in good repair. Shelving for cleaned utensils / pans rusting. Shelving in WIC rusting.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on equipment surfaces in food areas. Pay attention to build-up on non food contact surfaces of egg and sausage holding unit.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning of floors needed, especially behind and under equipment.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed gloved employee assembling salads and using touch screen to check orders, then continuing to assemble salads. CDI- discussion and gloves changed with hand wash.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Tomato soup 130.0 in soup well. CDI- reheated to 165.0 F in rethermalizer. 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 .

3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P: Half and half held for 6 hour TPHC was twenty minutes past expiration, and was 73.0 F. CDI- all milk carafes pulled and product discarded.

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

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on equipment surfaces in food areas.

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 . REPEAT. Observed roasted turkey, unopened bag of steak, chicken salad, and dark chicken in Low boy and drawers at prep table with temperatures above 41F. PIC stated that the items were moved from the WIC to the line almost two hours prior. Cooler presented an ambient temperature of 49F CDI: PIC moved items to WIC to cool down quickly. VR required to confirm equipment for cold holding is repaired.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in bucket of sink and sanitizer solution with a concentration of zero. CDI: PIC emptied and replaced sanitizer with proper concentration.

4-501.11 Maintain equipment in good repair. Observed prep unit low boy and drawers unable to keep TCS food at 41F or below. water was present in the bottom of equipment. EHS instructed PIC to not use this area of equipment for TCS food until it is repaired. REPEAT

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up and debris inside coolers, drawers, microwave in lobby, and outside of equipment in need of cleaning. REPEAT

5-402.13 Maintain sanitary sewage system according to Law.-P Observed floor drain at dish machine and under prep table on the other side of the wall to be backing up into the floor well. Well was holding grey water. When Dishwasher is ran, PIC stated that the drains fill and can overflow into the floor and that maintenance is aware of this issue. PIC called an emergency service request to correct the drainage. VR required to confirm drainage is repaired and functioning; PIC will follow up with EHS this afternoon. 3 comp sink can be used for dish processing until corrected. Vats of sinks can be slowly released to dose the system rather than overwhelm until corrected.

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. 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 . Observed caraffes from the day before with stickers from previous day of service at customer self served. PIC stated that the caraffes should be cleaned after each 6 hour period. Observed different set of caraffes stored in walk-in with previous day stickers with food accumulation on both inside and outside. PIC stated they should have been cleaned after previous shift. Place caraffes in dishwashing to be wash, rinsed, and sanitized after four times. -1.5- CDI: PIC placed caraffes in dirty dish area.

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 . Spinach, butter, in barista Walk-in above 41.0 F. Several items above 41.0F in assembly table in prep room. Refer to temperature chart. Several TCS foods out of temp at table prep. PIC stated they have had trouble with table. Observed frost on sides and low boy drawers discontinued for use. CDI: PIC removed TCS items and quickly cooled in walk-in cooler. -REPEAT- -3-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 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 is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple containers with incorrect items labeled, and double labels. Observed black bean and corn salsa stored in the prep unit with date marking of 7/27/22-7/29/22. Same item on table top. PIC stated the salsa on prep table came from the larger container. Observed table container date with date of 7/28-7/31. PIC stated food handler placed new label on when food was transferred that morning. CDI: PIC corrected the label to match the parent container. Observed grilled chicken on prep table with label saying Arugula. PIC removed old label and placed new label on item. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food handlers wearing bracelets. CDI: PIC directed food handlers to removed bracelets. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked plastic tubs and metal bins. CDI: PIC removed and placed into dishwashing area to be recleaned. -0- Lowered point violation as same violation not seen in last inspection.

4-501.11 Maintain equipment in good repair. Observed prep unit unable to keep TCS foods cool at barista line. Repair unit. -0-

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Exteriors of equipment and other surfaces in facility need more frequent cleaning. Observed food debris on edges of prep unit. Observed 2 microwaves in need of cleaning on food prep line. Observed puddle of drink liquid in reach-in. -1-

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 . Quiche mixes, asiago cheese in baker’s Walk-in above 41.0 F. Call made to adjust WIC. Several items above 41.0F in assembly table in prep room. Refer to temperature chart.

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 bins holding cleaned utensils with food debris and buildup. Be sure that clean utensils and equipment are stored in clean containers.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Exteriors of equipment and other surfaces in facility need more frequent cleaning.

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 Updated employee health policy in accordance with 2017 Food Code provided to facility. CDI

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Sent sample procedures document to facility via email.. CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cold drawer on make line was not holding TCS foods - green goddess sauce- at 41F or below. Sauce was being held in drawer for 2 days prior to inspection. CDI-Items were discarded. REPEAT VIOLATION

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Prepped tomatoes cooling in walk-in with lid fastened and in a deep container. CDI-Items cooling in walk-in were uncovered and began cooling at compliant rate. REPEAT VIOLATION

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 bins holding cleaned utensils with food debris and buildup. Be sure that clean utensils and equipment are stored in clean containers. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of cleaned containers observed wet.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning needed inside cooling equipment and shelving.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Pasteurized sunny side eggs holding 125F in warmer tray. CDI- voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Cut grape tomatoes, sliced tomatoes, half and half, above 41F in holding equipment. CDI- tomatoes cut this morning and placed directly into holding equipment due to low back-up inventory. CDI- placed on TPHC and appropriateLy labeled to reflect 6 hour expiration starting from 6:30 am. Half and half discarded Facility will install a Risk Control Plan (RCP) for cold holding as this risk factor has been out of control for many consecutive inspections.

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: Cooling tomatoes cut today found in WIC tightly covered in dense volume. Egg soufflé mix found cooling and covered at 47F after almost four hours. CDI: Moved to freezer and cooled to 34F in thirty minutes. Pans of tomatoes uncovered for rapid cooling. Began cooling at compliant rate.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Beverage cups at self-order station stored with mouth contact surface exposed to contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Tomato residue on tomato slicer no food contact surfaces. Beverage dispenser soiled on non-food contact surfaces.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning of floors in facility, and walls in dish pit needed.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Random employee was unsure of reportable symptoms and illnesses. Unsure of where policy was posted. CDI- discussed reportable symptoms and illnesses with employee. Employee shown posted policy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: two containers of milk above 41F in reach-in unit. Arugula 45F in prep top. Brioches 48 F in prep reach-in.CDI- milk voluntarily discarded. Arugula sent to WIC for cool down. Brioches sent to WIC for cooling down.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee wearing smart watch. ***No signature due to Covid-19 precautions.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of containers.

4-501.14 Warewashing Equipment, Cleaning Frequency - C: Clogged spray port on interior of dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some build-up on non-food contact surfaces of beverage dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Cut fruit, fresh mozz, deli meats, hummus, and confit tomatoes above 41F in holding equipment. almond milk and dairy milk above 41F in carafes. CDI- mozz, meats, voluntarily discarded. Fruit sent to walk-in to cool, as they were cut about 4 hours previous. Milks voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Rice, hummus, arugula in prep top not date marked. CDI- allowed to date as facility holds for 72 hrs max.

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

4-501.14 Warewashing Equipment, Cleaning Frequency - C: Observed clogged spray ports on interior of dish machine. PIC stated spray arms are cleaned weekly. Clean as often as necessary to prevent clogging of spray ports.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Employee touched walk-in cooler handle with gloved hands, obtained liquid eggs, returned to station. Later handled sliced cheese with no glove change. CDI- cheese slices voluntarily discard, discussion with employee and 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. Spoon in quinoa mix with handle down in reach-in portion of prep cooler.

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

4-501.11 Maintain equipment in good repair. Small prep cooler at beverage mixing station leaking and accumulating water interior.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found TCS foods in prep / holding table above 41F. Items moved to walk-in for rapid cool, and they began to cool at a compliant rate.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Cut fruit with no date marking. Staff said they ran out of Thursday day dots. In cases such as this, provide hand written date marking on container. CDI- dated by staff.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single use cups at self-order kiosk exposed to contamination. Sleeves on cup stacks pulled down to expose lip contact surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found several TCS foods above 41F in salad prep top unit. CDI- volume of containers reduced. Ice bags placed on food for rapid cooling. REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Stacked cups at self-serve kiosk unprotected. REPEAT.

4-602.13 Nonfood Contact Surfaces - C: Non-food contacts surfaces at ice chute at beverage station with build-up. Clean more frequently.

3-202.15 Food packaging has to be in good condition, intact and protect the food inside. Found several severely dented cans of oranges, so damaged that they appeared swollen. EHS could manually punch in the damaged surface of the cans. CDI- cans voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found several items in holding above 45 F. Several items between 42 F and 45 F. CDI- all items above 41F moved to walk-in for cooling.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stacked at self-order kiosk with lip-contact surface exposed to contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found various cut greens above 45 F in holding equipment. CDI- greens moved to walk-in cooler to rapidly cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found souffle mix containing spinach and opened pasteurized eggs cooling tightly covered. Cooling rate requires a change of 4.2 F. Change observed was 4.0 F

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. 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. More frequent cleaning of floors under and behind equipment needed.

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: Found opened hummus not date marked. PIC voluntarily discarded.

3-501.13 Use approved thawing methods. Observed frozen vacuum packaged pulled chicken, packaged roasted turkey at 66 F in walk in cooler. Determined frozen product had been thawed in water over 80 F and had been out of refrigeration for an hour or more. CDI- intact bags slit and placed in freezerfor rapid cool down.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment and utensils. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed folded cardboard to-go carriers exposed to splash fromhandsink. Contamination observed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found egg whites in holding shelf 131 F. CDI- product voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Found tomato sofrito (commercially prepared) dated 3/29. Product pulled from make tables and product in walk-in voluntarily discarded. Provide manufacturer information indicating product is not TCS, or may be held for more than seven days at 41 F or less.

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: Found sliced tomatoes cooling by being placed directly into cooling in prep top. Do not cool food in holding units.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed prep cooler unit on far end of make line, closest to rethermalizer, was not holding all foods at or below 45F. PIC explained that a new compressor is coming later today or tomorrow. Meanwhile, items have been iced to hold temperature. Also observed catering prep cooler which had been filled for catering but had not been turned on. CDI - items today in both coolers which were above 45F were voluntarily discarded. VR - verification required - will return to see that prep cooler with new compressor is functioning properly.

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 date marking for tomato sofrito (a pickled tomato product) indicates product is good for 21 days after opening. The opened product today is dated as opened 10/5, so it won't be discarded. CDI - PIC called corporate and will be getting us some paperwork explaining why the product has a shelf life longer than 7 days. VR - will check on labeling and paperwork when returning for cold holding unit.

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 chilled creamer pitchers were again not labeled as required in TPHC procedure. CDI - product voluntarily discarded.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed some of the single service cups in customer self-service area unprotected. Others were covered with plastic sleeve.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with slight buildup. CDI - removed for cleaning.

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 dairy creamers at coffee station were marked with incorrect time on bottom of carafes. Facility uses a backup timer and that timer was correctly set for proper discard time. PIC discussed with employee who admitted he had neglected to change the labels when he changed the creamers and reset the timer. We then discovered that the carafes themselves were likely not changed either. PIC believes that they were just refilled. CDI - PIC discussed corrections with employee and creamers were discarded and new product in new carafes was 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 PIC working on make line without hair restraint.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed dish machine not dispensing sanitizer into final rinse. PIC confirmed machine had been in use this morning. CDI - bucket of sanitizer changed out, sanitizer then measured 100 ppm free chlorine in final rinse. Items from this morning were rewashed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed tuna salad, feta cheese, sliced yellow and white cheeses, and butter pats above 45F. PIC believed that these items were sitting too long out of temperature control before being placed into service (feta), had been recently made and placed directly into open top make cooler (tuna salad), or were not deep enough in the ice bath (butter). CDI - all returned to cooler and/or placed on/into ice to rapidly rechill. Rapid chilling then observed. REPEAT This is the third consecutive time cold holding violations have been documented. This issue needs tighter staff training.

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 no date marking system in place for opened containers of milk. CDI - educated PIC on Food Code rules. She will address with Panera Corporate.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp wiping cloth stored on the breadboard in the bakery area. REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed most single service cups throughout facility stored unprotected. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two soiled yellow handled scoops stored as clean. CDI - sent to dish pit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed items in cold drawers on back side of make line were not staying at or below 45F - see temp chart. Also observed butter packets stored in container over ice near the hot soups up front. Butter measured 63F. CDI - items which had been in place for less than about an hour were allowed to be sent back to walk in cooler for quick rechilling. Repeat.

3-501.13 Use approved thawing methods. Observed prep sink with ice cubes and deli meats (still packaged) resting in the ice. PIC said product were thawing and turned on the cold water to run. During the next 15-20 minutes PIC had to repeatedly turn on water again as employees periodically turned it off. Educate all staff on proper thawing procedures. Repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple buckets for wiping cloths which had sanitizer below the minimum concentration of 150 ppm quat. Buckets were refilled.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed two knives stored in crevices of equipment. Observed cutting board stored behind faucets of prep sink.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unsleeved single service cups at self-service kiosks and at registers. Repeat

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - 0 pts Hand sink blocked by cart. CDI- Cart moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - No paper towels at one handsink. CDI- Towels provided.

4-501.114 Maintain sanitizer at correct concentrations. -P - Chlorine dish machine read 0 ppm. CDI- Primed and read 200 ppm. // Observed sanitizer (quat) buckets reading 0-100ppm. Training shall be accomplished to ensure proper concentrations are reached at all times.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - . .Kale (51F), butter (54F), and melons (56F0 were out of temperature compliance. CDI- Items cooled down. Ensure that items are in proper cold holding equipment.

3-501.13 Use approved thawing methods. - 0pts - Observed items being thawed in water. Ensure that thawing occurs under approved methods.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed single service items with food debris and splash from trash can. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Repeat - Observed cups stored with lips unprotected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts _ Cleaning needed in exterior of lemonade and green tea dispensers.

6-301.14 Post a handwash sign at each handsink. - 0 pts - Hand washing signs needed in the restrooms used by employees. CDI- Left hand washing signs with PIC.

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 - Spinach souffle read 48F tightly covered with other items above it after 2.5 hours. CDI- Product was loosely vented. Ensure that if used for prep and not at 45F item is vented when placed in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - One quat sanitizer bucket read 100 ppm. CDI- Bucket changed to read 200 ppm.

3-302.15 Wash fruits and vegetables prior to use. - 0 pts - Observed avocados with stickers stored with in use avocados. Ensure that before washing stickers are removed to clean the avocado in its entirety.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Observed several cups with the lips exposed to customers and other sources of contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed minor cleaning needed on stored equipment not in use and shelving next to rethermerlizer.

4-501.114 Maintain sanitizer at correct concentrations. -P - Repeat - Quat sanitizer read 50 ppm at dispenser and buckets. Chemical bottle was empty. Chlorine sanitizer of dish machine read 0 ppm. Chemical container was almost empty. CDI- Sanitizer switched out for both chemicals. Dish machine was primed by EHS. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed several utensils soiled. Some pans have sticker residue. CDI-Items sent to warewashing area for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Some items (cheese and deli meat) on the cold line of sandwiches read 47-49F. Ensure that product is not being overfilled and maintained at 45F or below at all times. Monitor temperatures.

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 - 0pts - Diced tomatoes and prepared cole slaw read 50 F and were tightly covered. CDI- Items were loosely vented.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0 pts - Multi-use utensils and other items are being stored in closet in hallway of hospital. Items are stored on the floor and some are not protected. Use shelving to store all items off the floor at least 6 inches for proper cleaning. All product stored in closet must be protected due to room not being completely finished.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Minor cleaning needed in low boy of sandwich units. Several lids and some food debris observed.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed 2 employees wash hands for less than 15 seconds. Discussed with PIC and she will educate employees.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 sanitizer containers at coffee station and one at bakery station below 150ppm Quat. Refilled to 200ppm Quat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed swiss cheese stacked too high in prep unit top. Top portion of chee&se temped at 50F. Top portion was discarded. Observed individual butters in cold container at soup station temping at 54F. This will be used within 4 hours.

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 feta cheese date marked for 8 days (label says 7 days but they aren't counting first day). Discussed with PIC. Provide moisture content if below 50% (which makes it exempt from date marking) or label for 7 days. PIC advised she needs to speak with corporate. Return visit required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed muffin pans stacked wet and clear container stacked wet. Separate to air dry.