PANERA BREAD #601990

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple packs of strawberries that had the accumulation of fuzzy while build up on them. -CDI- PIC voluntarily discarded the necessary items. (1 pt)

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 4 deep plastic containers of sliced cherry tomatoes that had been cooling for over 5 hours still above 41F. -CDI- PIC voluntarily discarded the tomatoes. (1.5 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced cherry tomatoes that were cooling in deep plastic containers with the lids on. Tomatoes did not cool correctly. -CDI- PIC voluntarily discarded the tomatoes. (0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 badly dented cans being stored as not damaged. -CDI- PIC voluntarily discarded the damaged cans. (1 pt)

5-205.15 Maintain a plumbing system in good repair. Observed a leaking faucet at a prep sink. Repair faucet. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on metal containers that were being stacked together and stored as clean. -CDI- PIC placed the necessary items in the dish pit to be rewashed and sanitized. (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: 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of metal containers that were wet stacked while being stored as clean. Separate to allow proper air drying. (0.5 pts)

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed slightly rusted wire shelves in the WIC. Resurface wire racks to avoid rusting. (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. Observed missing corner protector on the wall near the cold holding well. PIC stated that they have already placed an order for a new one. (0 pts)

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed bags of broccoli cheddar and potato soup reheating in the rethermalizer at temperatures of 135F and 141F, respectively. Soups were observed not fully submerged in the water due to overcrowding. PIC stated the soups were placed in the rethermalizer to heat up more than 2 hours prior and are reheated to be hot held in the steamtable during lunch. CDI - PIC voluntarily discarded.

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 the large white trays in use to hold containers of prepped food in the WIC to have an accumulation of food debris built up. 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 lettuce cooling in deep covered containers at 45 degrees F at 11:48 and at 44 degrees F at 12:41. Cooling rate calculation indicated method not effective to rapidly cool. CDI, lettuce transferred to shallow uncovered containers to rapidly cool. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut lettuce, tomato and melon cold held above 41 degrees F. Items place in refrigerators recently per PIC and relocated to walk in cooler and freezer 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemicals stored over clean linen on rack. CDI, linen relocated for proper storage.

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 rate calculation indicated method not effective to rapidly cool. CDI, lettuce transferred to shallow uncovered containers to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.Observed a shaker container of powdered sugar not labeled.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some food debris on shelving where clean single-service articles stored behind counter and beverage dispenser at to go window.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed a dumpster door open.

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.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed coffee filters uncovered and unprotected at coffee machine. Keep in original protective packaging or transfer to covered container .

4-501.11 Maintain equipment in good repair. Observed split gasket on walk in freezer door.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed pineapples and melons stored over bagged soups in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 American cheese date marked for 14 days. CDI - PIC updated date marks and will reach out to corporate to adjust date labels to print for 7 days (open day + 6). No American cheese exceeded the 7 day limit. 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 .

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink by re-thermalizer missing caulk at wall seam. Observed hand sink by electrical panels with loose, separated partition. Seal hand sinks to walls and reattach and seal loose hand sink partition.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P. Observed sprayer hanging below flood rim of 3-comp sink. CDI - PIC hung up sprayer at an adequate height above flood rim.

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 . Observed plastic containers with build up and food debris stored inside. Ensure that plastic containers are being thoroughly cleaned to sight and touch. Plastic containers were moved to 3 compartment sink to be washed, rinsed, and sanitized again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and milk inside of reach in cooler above temperature threshold. CDI- Milk and cheese were both below 45F and were moved to walk in unit to cool rapidly. Maintaining temperature issues were due to overstacking of cheese and a gasket channel in reach in cooler. No escalation of points due to improvement. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of the prep unit with labels left attached. Ensure that avocados are being washed and labels are being removed prior to use. CDI- Avocados removed to be washed.

4-501.11 Maintain equipment in good repair. Observed reach in cooler gasket not fully attached during the inspection walkthrough. Reattached by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some foods including arugula, spinach, ham, and turkey above temperature threshold of 41F. CDI- Items found out of temperature were moved to walk in cooler to cool down at a faster rate. See temperature chart. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of the prep unit with labels left attached. Ensure that avocados are being washed and labels are being removed prior to use. CDI- Avocados removed to be washed.

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 several containers of sliced tomatoes, chicken teriyaki, and turkey tightly closed and stacked in the walk in cooler. Per PIC, items were just prepped and placed in the walk in cooler. CDI: containers vented to allow cool air to flow through. -0.5-

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 . Observed a couple bowls stored as clean with food residue. CDI: dishes placed in the 3 comp sink to be w/r/s. -1.5-

4-501.11 Maintain equipment in good repair. Observed prep in cooler gasket at the front torn. Recommend to replace. -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping bucket with an in-use wiping cloth in sink & surface sanitizer concentration of less than 272ppm. CDI: PIC tossed old sanitizer and refilled new sink & surface sanitizer of a concentration between 272ppm-700ppm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pan of arugula with a lid covered in the walk in cooler at 45F. CDI: PIC removed lid to cool quickly. REPEAT VIOLATION -0.5- No points escalated due to improvement from the last inspection on cooling methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condenser in walk in freezer and make table leaking. Boxes of food was stored directly under the leaking condenser in the walk in freezer that is exposed to possible contamination. Food stored under the make table where the condenser is are stored away from condenser and covered with lids. PIC stated that the parts to fix both condensers are coming in for repair. CDI: PIC rearranged storage order in the walk in freezer and placed a sheet pan under the leaking area of the condenser.

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 container of salad cooling with the lid tightly on. Items was placed in walk-in cooler 5 minutes before initial temperature was taken on product. CDI- instructions were given to partially cover product while cooling. REPEAT (half points due to improvements)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from top interior of dish machine. (0 points)

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. Repaint stained ceiling tiles in kitchen and dish room areas. Clean floors in corners and under equipment in kitchen area.

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 tossed salads that were cooling with tightly covered lids and stacked on top of each other. CDI- PIC vented lids so that salads are not tightly covered while cooling. Salads were also seperated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a containers of wiping cloths stored in solution that did not register any sanitizing strength. CDI- PIC replace solution with quat sanitizing solution registering 200 ppm.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed food items (sliced turkey, chicken salad, sliced ham) stored in prep cooler above 41 F. All items were labeled with a prep date of 7-16. Also, observed a container of cut cantaloupe in third prep cooler that was stored above 41 F. CDI- All items were denatured and discarded. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep sink #3 that had deep grooves in it. Resurface cutting boards. 4-101.19 Nonfood-Contact Surfaces - C Observed rusty shelving above prep area near hand sink. 4-501.11 Good Repair and Proper Adjustment-Equipment - C Properly adjust door gasket on refrigeration unit near drive-thru 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. Clean floors in corners and under equipment in kitchen area. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of tossed salad, and two containers of sliced romaine lettuce that were above 41 F. CDI- Items were placed in walk-in cooler and allowed to further chill. PIC will look into doing TPHC for items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- Containers were seperated and allowed to air dry.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replaced all cutting boards at prep stations in kitchen area (deep grooves).

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a large box of unwashed lemons stored above a large container of tossed salad. PIC stated that the tossed salad is in Ready-to-eat form. CDI- Items were reversed.

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 containers of cut cantaloupe and tossed salad that were cooling in tightly covered containers. CDI- Lids were removed from containers. 4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed cut kale that was "cooling" in prep unit that was not made for cooling. CDI- Cut Kale was placed in walk-in cooler and allowed to chill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items measuring above 41F. CDI by removal to walk in cooler to rapidly cool. All items measured below 41F by end of inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in dish area.

4-501.11 Maintain equipment in good repair. Observed damaged and rusted shelving in kitchen area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly in kitchen area.

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 two caraffes with milk and creamer past the 4 hour hold time. CDI by voluntary discard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in dish area.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed stickers on the outside of containers stored as clean.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink cup stored over prep line. CDI by removal to proper storage location.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed box of food stored on handsink and broken scissors stored in handsink. CDI by removal of items to proper storage location.

4-501.11 Maintain equipment in good repair. Observed chipping of paint and accumulation of rust on shelving.

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 ice and debris build up on floor of walk in freezer.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Certification could not be proven. You have 210 days from permit issuance to obtain before 2 points will be deducted.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed one employee put on gloves without first washing hands. Educated PIC so he could disseminate to staff member.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one bucket of sanitizer at 0ppm Quat. Refilled with sanitizer at 200ppm Quat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter packets in container on ice beside hot wells of soups at 48F. Staff added more ice so it was covering the sides of the container. Observed butter packets in front reachin cooler at 50F. Do not allow these to sit out.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). -P/Pf Written procedures are missing key elements of Code (e.g. Ensuring food is at 45F before placing in carafe...). Add to procedures. Return visit required.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans/containers wet stacked. Separate to air dry. Provide additional shelving to aid in this.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Don't stack cups without protecting the lip of the cup. Reduce amount stacked or find a way to shield the cups.