PANERA BREAD #1966

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 some dry food residues on bottom of microwave.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup hot held at 71 degrees F. CDI, soup reheated to greater than 135 degrees F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed half and half and creamer with discard time exceeding the 4 hours noted on TPHC procedures. Observed soufle with discard time of 2 hours. Instead of 4 hours identified on written TPHC procedure. Soufle discard time updated while half and half and creamer voluntarily discarded.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed running water method used to thaw item but in standing water and not under cold running water. CDI, water turned on to meet proper thawing procedures.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed dishwasher handling soiled equipment then proceeding to handle clean equipment on clean drainboard of dish machine without washing hands in between. CDI, employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed block cheese overstocked at chill line at 46 degrees F. Observed all TCS foods in top prep unit on line which had been turned off at night per PIC and loaded in morning foods cold held between 49-=52 degrees F. CDI, all foods voluntarily discarded as foods in unit at 6am per operator . Repeat. Due to repeat violation on risk factor, if facility is not in compliance with cold holding on next regulatory inspection a Risk Control Plan will be requested. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed cut melons and tomato’s with discard date of 6/22. CDI, foods voluntarily discarded . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed dairy creamers and milk held on TPHC time exceeded the 4 hour discard time of 10:00am. CDI, foods voluntarily discarded and containers changed out.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 container of sink and surface sanitizer testing less than required concentration of lactic acid.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door open .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands and used barrier to prevent potential recontamination.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. - Observed probe thermometer not sanitized prior to use. CDI, to be washed, rinsed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed Asiago cheese cold held at 56 degrees F. CDI, cheese voluntarily discarded. Repeat. Vr needed to ensure calibration of 2 refrigerators not not operable at line that work order has been placed on. Units not currently in use and scheduled for repair. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed cheese overstocked in prep refrigerator between 46-48 degrees F and mozzarella cheese cold held at 47 degrees F in prep unit. Operator stated items recently placed in unit and relocated to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 several gallons of milk date marked over 7 days and date of preparation of 7/1 and another gallons with date of preparation of 6/24. CDI, milk voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of spoon used as in-use utensil stored in contact with chicken.

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 cut lettuce in drive through salad station prepped on 3/3/25 with a discard date of 3/5/25. Observed cut tomatoes in WIC prepped on 3/5/25 with a discard date of 3/6/25. CDI - PIC voluntarily discarded. EHS reminded PIC to adhere to their internal date marking SOPs. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut melon being cooled in prep unit while sealed in covered plastic containers. EHS advised against this method. CDI - PIC moved containers to WIC and removed lids. Melons achieved 41F within 4 hour window. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed milk steam wand on espresso bar caked with milk residue while not actively in use. CDI - Employee cleaned during inspection. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine dispensing at 0ppm chlorine during inspection. CDI - Hose was kinked, PIC fixed and primed machine. Machine dispensing at least 50ppm chlorine after fixing. 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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bottom of prep units throughout facility littered with food debris. More frequent or thorough cleaning needed to preclude pest harborage. 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 food debris on floor in WIF. More frequent or thorough cleaning needed to preclude pest harborage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed milk steamer wand caked with milk residue while not actively in use. Observed salt and pepper shaker being stored as clean with a very tacky sticker on. CDI - PIC removed wand and ran through dish machine, and discarded salt and pepper shaker. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soup splatter on interior of microwave in front of facility. More frequent cleaning necessary to prevent build up of soil. Repeat.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile missing in walk in freezer in need of replacement. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor in walk in freezer littered and in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top part of drive thru prep top cooler holding items above 41F. Per PIC, temp check this morning showed product was freezing, so he turned off the top part to defrost and then turned it back on. When unit was turned back on it is now not cooling. Items removed and placed in walk in cooler to cool down as temp check was less than 2 hours prior. Observed some items in prep top main line coolers above 41F. EHS observed that pans were missing from one and the other unit was in defrost. CDI: Product came down rapidly or to 41F during inspection. Observed greens in cooler drawer from yesterday holding above 41F. CDI: Product voluntarily discarded. PIC phoned maintenance company and they will be here later this morning. VERIFICATION REQUIRED For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 in cooler drawer from 3/24. PIC stated that the unit is not used day-to-day and was only set up for the new menu roll out that just happened for training a couple of weeks ago and was not cleaned out. CDI: Product voluntarily discarded. NOTE: Observed carmelized onions date marked for 10 days. Today was the 7th day since prep. Ensure product is not held past 7 days. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados inside prep top for use with stickers still on. Ensure items are washed before use. CDI: Avocados removed for washing.

4-501.11 Maintain equipment in good repair. Observed interior of microwave near greens drawers damaged.

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 heavy build up of food debris in bottom of prep units and in prep top parts of prep units throughout facility. Observed debris in greens scoop holders. Observed interiors of microwaves with build up. REPEAT VIOLATION

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 containers of steak at 49F with 10 mins left in the cooling window. Observed containers of chicken at 48F with 20 mins left in the cooling window. CDI: PIC placed items in shallow portions inside walk in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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. Observed half/half, 2%milk, almond milk and skim milk still out for use labeled with discard times of 12:01pm. CDI: PIC discarded all items.

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 steak and chicken cooling in metal containers tightly covered with lids and stacked inside walk in cooler. CDI: PIC placed steak and chicken in shallow portions inside walk in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 heavy build up of food debris in bottom of prep units throughout facility. Clean as needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed herbs being stored below unwashed strawberries in walk in cooler. CDI: Storage order was rearranged. 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 plates, bowls, lids, and utensils with food debris while being stored as clean. CDI: Items were placed to be washed/rinsed/sanitized. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed spring mix, turkey, shredded cheese, and rice/quinoa mix all above 41F. Cheese, and rice/quinoa mix were in a melted ice bath, turkey and spring mix were in the same prep unit (all other items in prep unit were 41F or below). CDI: All items were placed back into walk in cooler to cool. EHS will conduct long term compliance visit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf. Observed 2% milk, almond milk, half and half and skim milk on TPHC without time labels. CDI: PIC voluntarily discarded items.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados inside prep top for use with stickers still on. Ensure items are washed before use.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some trash on ground around 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 vents near prep line with dust build up. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 3 boiled eggs holding above 41F in a container in flip top cooler, and 2 plastic containers of romaine and seasonal lettuce mix holding above 41F in salad drawer cooler. See temp chart. CDI: PIC discarded items and EHS instructed PIC to not stack eggs as high in container in flip top cooler and to monitor lettuce in salad drawer cooler to ensure cooler is holding temp. REPEAT

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: 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 . Observed 4 opened bottles of milk products without date mark in low boy cooler in bakery. Employees were unsure of when products were opened. CDI: PIC voluntarily discarded items missing date mark. Facility has good overall system for date marking. PIC ensured products that were replaced had date mark.

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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Written procedures for TPHC were not available for milk and creamer being held on TPHC at coffee bar. CDI: EHS assisted PIC filling out TPHC form onsite.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 . Observed several small plastic containers of sliced tomatoes covered in WIC cooling since 8:40AM. Tomatoes were cooling at an insufficient rate to meet cooling parameters. See temp chart. CDI: PIC uncovered containers and moved to WIF to rapidly cool. REPEAT

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop being stored in a container of cooked rice and quinoa with handle resting on food. CDI: PIC moved scoop so that handle was stored above rice and quinoa.

4-501.11 Maintain equipment in good repair. Observed gaskets falling off of door of low boy cooler for coffee station at front prep line which was preventing door from fully closing. All items in unit were 41F or below. Submit service request to have gaskets replaced to ensure unit door can be closed and food items are kept at 41F or below.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility has test strips to measure chlorine level of dish machine, however a shipping label was placed over color comparator which prevents facility from determining if concentration levels are within required levels. VERIFICATION REQUIRED within 10 days to ensure facility has purchased new test strips or has a way to compare color of test strips.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn faucet off with bare hands before returning to handle food. CDI: EHS provided education to employee and instructed employee to rewash hands.

6-301.14 Post a handwash sign at each handsink. No hand wash signs posted in either men's or women's restroom hand sink. CDI: EHS provided signs to PIC.

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 cut cherry tomatoes and boiled eggs being held at 45F in prep top. CDI: PIC moved items to WIC to rapidly cool before returning items to prep unit. Points not taken due to good overall cold holding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer missing label. CDI: PIC placed label on item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed covered plastic container of cut cantaloupe cooling in WIC not change temperature after 30 minutes. See temp chart. CDI: PIC removed lid and placed item in WIF to rapidly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without beard guard. Use beard guard to prevent potential contamination of food.

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 soil build up in 2 microwaves on prep line and customer microwave at self serve counter. Clean at least every 24 hours.

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. 1 employee drink observed in walk-in cooler on shelf above catering food. Do not store employee drinks above food. 0 pts.

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 . Egg whites in hot holding measured 120-130F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded egg whites. 0 pts.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P 1 soufflé did not have have time label. CDI - Soufflé discarded.

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. Disposable cups at customer self-service area are over stacked with rims of cups exposed to potential contamination. Do not over stack cups in dispenser to keep them protected. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Cell phone observed on clean dish shelf. Cell phone also observed on shelf used to store food cans. Do not store personal items where they can contaminate food, clean utensils, or single-use/single-service articles. // 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Heat lamp bulbs are not shatter proof. Replace bulbs with shatter proof bulbs.

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 several TCS food items cold holding above 41F, refer to temperature chart. Liquid eggs cold holding above 41F were voluntarily discarded. Sliced deli meat, cooked chicken, and diced tomatoes cold holding above 41F were placed in 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked chicken prepared morning of inspection cooling in walk in cooler in baggies, tightly stacked, and covered. CDI, EHS educated PIC on proper cooling methods and method was utilized (spread baggies out on tray to allow rapid air flow).

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door opened during time of inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris/litter surrounding dumpster area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor detailed cleaning needed to flooring under prep tables throughout kitchen.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee observed wiping down tables and then went and donned gloves without washing hands. Employees must wash hands before donning gloves, before working with food, and after switching tasks (like going from cleaning to working with food). CDI - Employee instructed to wash hands and did so correctly upon request. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser jammed at back hand washing sink. Hand washing sinks shall have paper towels available for employee hand washing. CDI - PIC fixed dispenser. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . At least 4 pans on clean utensil rack had stickers on them. Ensure staff removes stickers during dish washing process. CDI - Pans with stickers on them moved to dish machine to be rewashed. 0 pts.

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 . All TCS foods in top of sandwich cooler near drive-thru measured 50-57F (rice, mixed greens, bean salsa, feta cheese, boiled eggs, and chicken). Manager states that unit did not have adequate time to cool down after turning on this morning before food was placed in it. CDI - All TCS foods above 41F moved to walk-in cooler to chill as they were placed in unit 1 hour ago. REPEAT

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Souffles and milk at self-service area are on time as a public health control. Milk and souffles did not have time labels on them. CDI - Souffles discarded and time labels placed on milk. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 4 food employees observed with bracelets/wristbands/hair bands on their wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. REPEAT

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. 1 stack of coffee cups stacked above rim of dispenser in customer self-service area. Ensure rims of the cups are protected from potential consumer contamination. 0 points due to improvement and only 1 stack being above rim of dispenser. REPEAT

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

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. Replace cracked floor tiles in walk-in freezer. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser at hand washing sink was clogged at start of inspection. Hand washing sinks shall have soap available for employee hand washing. CDI - Employee fixed dispenser during inspection. 0 pts.

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. Manager stated that blender pitchers are only cleaned daily and used throughout the day. In-use utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Blenders taken to dish machine and washed during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Pan of turkey (48F), pan of mac and cheese (48F), pan of smoked chicken (54F), pan of yogurt squeeze tubes (52F), and pan of boiled eggs (48F) all measured above 41F in holding equipment along line. TCS foods in cold holding shall measure 41F or less. CDI - Items were all moved to walk-in cooler to cool as they had been out of temperature for less than 2 hours.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P 1 soufflé did not have a time label on it. Follow time as a public health control procedures. CDI - Soufflé discarded. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 3 employees observed preparing food with watches of bracelets on their wrists. Food employees must not wear jewelry on their hands or wrists when preparing food. REPEAT

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. Disposable cups at customer self-service area are over stacked with the lips of cups exposed to potential customer contamination. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace green stained cutting board. Cutting surfaces shall be smooth and easily cleanable. // 4-501.11 Maintain equipment in good repair. Reseal splash guard at prep sink as caulking is worn and moldy. Equipment shall be maintained in good repair. 0 pts.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P - Establishment's employee health policy does not include non-typhoid fever salmonella. Ensure employees are aware of their responsibility to report the big 5 symptoms and big 6 illnesses. CDI - Manager educated on sent new health policy example via email. 0 pts.

2-301.14 When to Wash - P - Employee went from taking customers orders at the cash register and went straight to donning gloves to retrieve bakery items for customer. Employees must wash hands before donning gloves. CDI - Employee instructed to wash hands and he did so correctly.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - C - Unwashed grapes and unwashed melons stored above ready-to-eat foods in both walk-in coolers. Unwashed produce and vegetables must not be stored above ready-to-eat foods or washed produce or washed vegetables. 0 pts.

3-501.14 Cooling - P - Sliced tomatoes measured 51F at 10:15AM and were prepared at 9:30AM. At 11:45AM the tomatoes still measured 48-50F. TCS foods that are prepared at room temperature must cool to 41F within 4 hours. At this rate the tomatoes would not reach 41F within 4 hours. CDI - Tomatoes moved to walk-in freezer and lids were removed. 0 pts.

3-501.15 Cooling Methods - P - Sliced tomatoes were cooling with lids on containers and stacked on top of each other in walk-in cooler. Spread out cooling TCS foods or use walk-in freezer to rapidly chill TCS foods within the appropriate cooling parameters. CDI - Sliced tomatoes were moved to walk-in freezer and their lids were removed.

3-305.11 Food Storage - Preventing Contamination from the Premises - C - Box of frozen chili on the floor in the walk-in freezer. Food must be stored at least 6 inches off the floor. 0 pts.

2-303.11 Prohibition - Jewelry - C - 3 employees were working with food and had watches or bracelets on their wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

3-302.15 Washing Fruits and Vegetables - C - Employee was taking avocados from the box and cutting them without washing them. Fruits and vegetables must be washed if they are not received in a pre-washed state. CDI - Employee instructed to wash avocados and she did so before cutting the rest of them.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Stacks of containers and pans stacked while wet. Utensils must be air dried prior to stacking. Allow adequate time to air dry utensils.

4-904.11 Kitchenware and Tableware - Preventing Contamination - C - Repeat - Disposable coffee cups overstacked in dispensers in self-service area. Single-use and single-service articles shall be dispensed in a manner that prevents potential contamination from the customer. Do not stack cups above the dispenser top. Ensure rims of cups are not exposed to potential contamination by consumers.

5-501.115 Maintaining Refuse Areas and Enclosures - C - Repeat - Litter and food on ground around dumpsters in enclosure. Refuse areas and enclosures shall be maintained clean to prevent becoming a pest harborage. 0 pts.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Repeat - Several scoops, pans and mixing bowls that were stored as clean had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Soiled dishes taken to dish machine to be rewashed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Turkey in first make-unit measured 45-46F and was overstacked in pan above the fill line. Pan of turkey in second make-unit measured 52F. Pan of rice measured 44F in same make-unit as well. TCS foods in cold holding shall measure 41F or less. CDI - Food items taken to walk-in cooler to cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Feta was past 7 day limit. Pan of turkey had no date label at all. TCS ready-to-eat foods shall be date marked and held no longer than 7 days from the day the commercial package was opened. CDI - Feta discarded and pan of turkey date added. 0 pts.

3-501.19 Time as a Public Health Control - P,PF - Time as a public health control used for soufflés. Time procedures call for each soufflé to be marked with time of discard on bottom of soufflé. Some soufflés had no time on them. Follow procedures for TPHC. CDI - Times added to soufflés without time labels. All soufflés were from same batch so 0 points deducted. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Several stacks of metal pans, containers, and bowls stacked while still wet. Utensils shall be air dried fully prior to stacking.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - 5 stacks of disposable cups overstacked with lips of cups exposed in customer self-service kiosk area. Single-use and single-service articles shall be stored in a manner that prevents potential contamination. Do not over stack cups where the lips of cups are exposed.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Lime buildup on top of dish machine. Warewashing equipment shall be cleaned at least every 24 hours or as often as necessary to prevent utensils from being contaminated after washing. 0 pts.

5-501.113 Covering Receptacles - C - Repeat - Dumpster doors and lids opened. Maintain dumpster doors and lids closed. // 5-501.115 Maintaining Refuse Areas and Enclosures - C - Repeat - Panera trash bags on ground around dumpster area. Maintain dumpster area clean and free of trash.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Employee unable to describe reportable illnesses or symptoms and unable to locate employee health policy. No health policy was observed to be posted in facility for employee reference. CDI - PIC provided copy of Employee Health flyer to post in facility. PIC to ensure employees are retrained on reporting requirements.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes, utensils, and metal and plastic food containers stored as clean with food debris and/or label adhesive transfer present on food contact surfaces. CDI - PIC removed to dish for re-cleaning. Ensure food contact items are clean before storing. REPEAT

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 containers of portioned wrapped smoked chicken cooling in walk in cooler at 59f at 11:10 am still at 58f at 12:00 pm. Cooling rate is .02 degrees per minute which is not sufficient to reach 41f within 4 hour timeline. CDI - portions were spread into single layer on pans and placed onto racks in walk in cooler to quickly cool to 41f. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk and opened container of almond milk in drive through reach in cooler at 52f. Ambient air temperature of cooler 38f. CDI - Items discarded. Ensure TCS foods are maintained in cold holding at 41f or lower or use TPHC for items that remain out at room temperature.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of yellow chemical with no identification. CDI - bottle labeled. Ensure all containers of chemicals are properly labeled as to contents.

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 portion bags of turkey and chicken tightly packed into deep pans, lidded and stacked into walk in cooler while still in cooling process. Observed pans of these bags also placed directly into service coolers while still in cooling process. CDI - portion bags removed from deep pans and spread into single layer on pans in walk in to quickly chill. Once prepared, use methods that allow food to quickly cool. Do not pack cooling foods into deep containers with lids and/or stack together in cooler units while still in cooling process. Do not place deep lidded pans of foods that are still cooling into service units. REPEAT Continued non-compliance with cooling method standards may result in permit action.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed salsa verde base and cases of flat breads stored on floor in walk in freezer and lemonade on floor in walk in cooler. Store all food at least 6 inches off of floor to prevent contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple employees handling food at line area with either string or rubber bracelets on wrists. Remove jewelry from wrists when handling food. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed mental and plastic pans stored stacked together wet on clean utensil storage rack near dish area. Air dry utensils and equipment before stacking together. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue present on exterior surfaces of metal and plastic food pans stored as clean. REPEAT Overall improvement noted in cleaning of in place equipment including coolers and dish machine. 0 points.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures. Observed dumpster with doors open, Panera food waste and branded materials on ground around dumpster. REPEAT Dumpster is shared with neighboring fast food restaurant.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoops stored as clean with dried food residue. Plastic pans stored stacked as clean with label residue transfer on interior food contact surfaces. Tomato slicer stored with residue present. CDI - PIC removed to dish for re-cleaning. Ensure food contact items are clean before storing.

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 artichoke and cheese souflee bases force thawed at 3:30 am still in cooling process at 9:30 am. CDI - PIC discarded. After thawing or preparing ambient temperature foods, cool to 41f or lower within 4 hours.

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 time shall be discarded. -P/Pf Observed souffles with expired timing in use at front counter. CDI - PIC discarded. Follow written procedures for TPHC and discard food when the timing expires. REPEAT

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 prepared parfaits and cut fruit with melon placed sealed into plastic containers and placed directly into service units. CDI - PIC spread onto tray and relocated to WIC to quickly chill. Observed thawed soufflé bases cooling from am prep placed into deep plastic buckets with sealed lids stacked together in cooler. CDI - PIC discarded. After preparing foods, use a method that allows the food to quickly cool. Do not cool in service coolers which are under heavy use. Do not seal into deep containers and stack together until cooled. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food at line wearing rubber bracelets along with food handler gloves. Remove watches and bracelets from wrists when handling food. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food containers stored stacked together wet on clean dish rack. Air dry utensils and equipment before stacking together. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Label residue present on exterior surfaces of metal and plastic food containers stored as clean at dish area. Residue present on interior surfaces of line coolers under drawers and organic buildup on interior surfaces of dish machine need cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster side door open with exposed waste present. Keep dumpster closed to prevent pests.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple TCS foods in drive through salad prep cooler drawers above 41f including feta cheese at 43, lettuce at 44, cut melon at 50f, cooked chicken at 42f. Items randomly dispersed among other TCS items that were below 41f. Unit ambient temperature below 41f. Manager indicated may be stocking issue from am set-up. CDI - items above 41f discarded.

3-501.19 Time as a Public Health Control - P,PF Observed souffles holding on line with no timing present. Manager indicated items are held using TPHC and presented procedures which indicate time is to be placed on bottom of each souffle. No time was placed on any souffle holding in the prep area and no other method of timing was available. CDI - manger discarded items and prepared new batch with proper timing. Follow proper procedures for all foods which are held using Time as a Public Health Control.

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 fruit cups containing melon prepared with ambient ingredients placed in cups and lidded stacked inside drive through reach in cooler at 54f. CDI - manager removed lids, spread onto sheet pan and placed into freezer for quick chill. Ensure items are quickly cooled after preparation before sealing and placing into service.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of cinnamon coffee cake stored directly on floor of walk in freezer. Store all foods off of floor at least 6 inches.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee observed handling food items with watch on wrist and another handling foods with rubber bracelets on wrist. Manager corrected and items removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple metal pans observed stored stacked together wet with water running out on clean utensil rack. Air dry pans before stacking together.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed multiple stacks of single service cups removed from plastic sleeve and not placed into dispensers sitting on counter at drive through. Keep cups in the plastic sleeve or in dispenser to protect them from contamination.

5-502.11 Frequency-Removal - C Accumulated bagged trash and cardboard inside of facility in front of back door. Confirmed with manager that other than fresh dough, no delivery has occurred today. Remove trash and/or store in containers as needed to prevent accumulation. REPEAT

2-301.14 When to Wash - P - Observed food employee touch garbage can, remove gloves but not wash hands when handing clean utensils. CDI by instruction.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at handwashing sink. CDI, towels provided.

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 sausage and open container of milk not date marked. CDI, PIC voluntarily discarded foods.

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 arugula and cheese recently prepared and cooling in prep cooler. Observed portioned yogurt containers cooling in prep cooler and cut tomatoe cooling in deep covered containers in walk in cooler. CDI, yogurt relocated to walk in cooler and tomatoe placed on shallow sheet pans uncovered to rapidly cool. Proper cooling methods / equipment discussed with PIC. Cheese and arugula transferred to walk in cooler to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on clean equipment storage rack. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in container collecting food particles behind front counter.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris / particles accumulating on dish machine.

5-502.11 Frequency-Removal - C: Observed trash and refuse built up at back door. Repeat.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF: Employee was unsure of reportable illnesses and symptoms. CDI- discussion and sent PIC Employee Health Policy training document.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found many items in prep tops above 41 F. Refer to temperature chart.

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

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. Scoop for chicken in prep top laying in chicken with handle down in food.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Stacks of cups at self-order kiosk overstacked. Lip contact surfaces exposed to contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards cut and stained. Replace or re-surface.

5-502.11 Frequency-Removal - C: Observed trash and refuse built up at back door. Clear area with more frequency.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine dish machine was dispensing at 0 ppm when checked. EHS and PIC tried to prime the machine but still had 0 ppm readings during trial runs. VR. Will return in 10 days to ensure that dish machine has been serviced and properly functioning. Use 3 comp sink as an alternative for dish washing until servicing is done. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce in lettuce drawer was 45-48 degrees when checked. Ambient air in same unit was >50 degrees F. Sliced cheese, lettuce, tomatoes, perishable sauces, turkey and other tcs foods were cold holding >50 degrees in flip top unit. Cold hold unit housing all foods was observed turned off which lead to temperature abused products. CDI/VR will make a return visit to check on the compliance of damaged lettuce drawers. CDI- food items were moved to walk in freezer to cool,tphc sticker was placed on out of temp lettuce and cold hold unit was turned on. -1.5 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 Facility is holding foods on time but lacking the time as a public health documentation portion. VR- EHS will email PIC a copy of the TPHC template to be filled out and kept onsite at all times. 0 points.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Several food prep employees were wearing watches. -.5 points.

3-302.15 Wash fruits and vegetables prior to use. Observed sliced avocados with stickers still on them in cold hold unit. -.5 points.

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 in use utensil being stored in the crevasse of the cold hold unit directly on ice buildup. -.5 points.

4-501.12 Cutting Surfaces - C Replace/Resurface cutting boards that contains stains and deep cuts along prep surfaces in main prep area. All cutting boards shall be smooth and easily cleanable. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove ice buildup from interior of cold hold units throughout. 0 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Replace damaged caulking associated with splash guard and prep sink. Replace caulking associated with 3 comp sink. Observed caulking along 3 comp sink area soiled with mold. -.5 points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed ice in cup dumped in handwashing sink. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some plates, bowls and pitcher for blenders stored as clean but soiled with food debris. CDI, items relocated for cleaning. Observed dish detergent container empty at dish machine. CDI, PIC supplied another container.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed chicken and wild rice soup at 117 degrees F reheating in reheat unit over 2 hours. CDI, operator voluntarily discarded soup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several soufflé hot held below 135 degrees F behind front counter. CDI, operator voluntarily discarded 5 cheese and artichoke soufflé.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions stored on ground in walk in unit.

2-402.11 Effectiveness-Hair Restraints - C - Observed 1 food employee not wearing hair restraint while preparing food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several sanitizer buckets below required concentration.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed tall prep refrigerator in need of defrosting and low reach in drawer unit of refrigerator froze shut according to staff and not currently used. Keep all equipment in good repair and calibration.

2-301.14 When to Wash - P - Observed food employee drop container of food on ground, pick up container and proceed to duties without washing their hands in between. CDI, employee washed their hands.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed avocado, pineapples, and onions that were unwashed over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P- Observed sanitizer low at chemical dish machine and below 50 ppm chlorine. Staff began to change sanitizer bucket during testing. Cdi, Employee replaced low chlorine sanitizer bucket to new bucket while on-site.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage hot held at 124 degrees F along prep line. CDI, sausage reheated to required temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several TCS foods in prep unit 5 and 3 held below 45 degrees F. Top compartment power was turned off on both units. PIC turned power on to top compartments of units. CDI, foods relocated to rapidly cool while on-site. See temperature observations above, PIC stated items were recently placed in units and not held in overnight. Ensure power is turned on to units and are at required temperature prior to foods being transferred to units.

3-307.11 Miscellaneous Sources of Contamination - C - Observed single service stirring stick in boxes stored next to trash in coffee station cabinet.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups throughout facility displayed with lip contact surface exposed to potential contamination. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed boiled eggs holding at 49F in flip top unit. CDI: Eggs voluntarily discarded and replaced with new eggs from lower storage unit reading 41F. REPEAT.

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 tomato sofrito labelled for 21 day hold time. Product contains tomatoes (a TCS food) and must be held for 7 days maximum, unless a challenge study is submitted to state.

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 scoop for salad greens stored with handle down into product. CDI: Scoop moved out of product.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups throughout facility displayed with lip contact surface exposed to potential contamination. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic containers with sticker residue on them after warewashing process. CDI: Containers in question were removed from shelving and placed at dish machine for proper washing. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one pan of butter in an insufficient ice bath adjacent to soup holding area. Ensure that ice baths are sufficient to keep product cool. CDI: Butter voluntarily discarded. Improvement shown since last inspection, as all other butter and creamer held below 45F during inspection. Points not escalated as a result. REPEAT.

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 deli meats while wearing a watch.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups throughout facility displayed with lip contact surfaces exposed to potential contamination from air. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some scoops and ladles stored as clean with visible food debris on them after warewashing. CDI: Products were sent for proper warewashing in dishmachine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter and half and half creamer holding at 52F in insufficient ice baths. CDI: Products were relocated to walk in and replaced with cold product (43F) in a proper ice bath.

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 several prepared foods (chicken, feta cheese, turkey sausage) cooling in holding units on line. Observed several prepared meat products cooling in covered containers in walk in. Observed flat of pasteruized eggs left out at room temperature, then placed in holding unit at 58F. CDI: Items (including eggs) were relocated to the walk in and vented for rapid cooling. Items already in the walk in were unstacked and vented to facilitate rapid cooling. REPEAT.

3-501.13 Use approved thawing methods. Observed soups thawing on cart at room temperature. CDI: Soups relocated to walk in for proper thawing.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service utensils throughout facility displayed with lip contact surface exposed. REPEAT.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter and debris around both cardboard and trash dumpster.

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 employee using bare hand to turn off sink faucet after washing hands. CDI: Provided instruction and employee re-washed hands properly. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees changing gloves without a handwash in-between gloves. CDI: PIC intervened and instructed employee to get new gloves and to wash hands.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed three cans badly dented along the main seams and compromising integrity of food product. CDI: Badly dented canned goods were voluntarily discarded and PIC is to ensure that cans are inspected upon recieving and dented cans held for credit.

l3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed cooling pasta salad cooling under boxes of unwashed produce in walk in cooler. CDI: Cooling items were relocated to cart in the middle of walk in. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage holding at 113F and egg whites holding at 101F in hot wells by drive through line. CDI: Both items were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta salad, tomatoes and two sliced cheeses cooling in prep units between 48 and 53F. Observed items in walk in cooler cooling in dense containers while covered. CDI: Items were taken to the walk in for rapid cooling (items reached 43F by end of inspection) and items in the cooling process were vented. PIC was provided with handout on cooling methods as well.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabelled spice shaker on prep line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed that all sanitizer buckets in facility read 0ppm quat sanitizer. Determined that three compartment sink was dispensing sanitizer at 0ppm as well. Facility discontinued use of sanitizer buckets until EcoLab could arrive to check the plumbing. Facility has a functioning dish machine that normally handles all warewashing, and three compartment sink is used as a back up and for filling sanitizer buckets only. VERIFICATION REQUIRED within 10 days to determine if three compartment sink is properly dispensing sanitizer for buckets.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single service cups throughout facility displayed with the lip contact surface exposed to contamination from the air.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food service employee walk in soiled utensils, rinse and return to dining room without washing hands. CDI- instruction provided

. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over readt to eat hermetically selaed food. CDI- instruction provided

3-403.11 (C ) Quickly Reheat facility prepared, ready-to-eat TCS foods, to 165F within 2 hours in equipment designed for reheating if food is to be hot held until service. -P Observed yesterdays cooled soup reheating at 158 after 4 hours. CDI- discarded

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed red buckets of sanitizer on floor. CDI- removed

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stoted on soiled equipment surface.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of ss napkins stored on floor. CDI- removed