PANERA CATERING HUB

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken in WIC Recorded above 41F. CDI - Cooled down. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Cut melons and prepped sandwiches cooling incorrectly. Cut melons cooling in deep pan with lid on and prepped sabdwhiches cooling with wrapped packages. CDI - Transfereed to sheet trays and prepped sandwhiches unwrapped. 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 Cooling Food Safely https://youtu.be/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 Cooling methods improper for cut melons and prepped sandwhiches (see # 20). CDI - Cooling methods improper for adjusted. When cooling sandwiches for catering, assure sandwiches are cooled to 41F properly before leaving facility. Use proper cooling methods such as described 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice scoop stored in container with dirty water. CDI- PIC put ice scoop in 3 comp sink to be washed, rinsed, and sanitized.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on outer flesh. Ensure all stickers are removed with washing and prior to use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Baking trays had food debris on them. CDI - Taken to sink for cleaning. 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 Some catering sandwiches were in WIC recorded above 41F. Sandwiches were wrapped up and in catering boxes. Sandwiches were moved to WIF for rapid cooling. In the future facility will cool open/unwrapped sandwiches in freezer and then wrap. 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 Cooling Food Safely https://youtu.be/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 Prepped sandwiches for catering order cooling in tight wrapping in WIC, CDI - Brought to WIF for rapid cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Employee washed hands and did not use a paper towel barrier, CDI - Corrected. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 Prepped salad cooling with lid on. CDI - Lid removed. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce and tomatoes recorded above 41F. CDI - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 turkey sandwiches cooling in walk in cooler awaiting delivery at a rate of 0F/min and then at a rate of 0.03F/min (This was after boxes were opened). Sandwiches were set to be delivered in 1.5 hours and were still at 45F. Another sandwich (not in a box) was being cooled at the proper rate. Product coming off of the prep line was measured today at 50F-45F. CDI: Sandwiches left open to cool. EHS and PIC discussed prepping sandwiches and wrapping them more immediately for cooling. Today several sandwiches were waiting to be wrapped for up to 10 min. EHS strongly recommends facility go back to previous procedures of pre-chilling the bread, or pursuing another procedure where sandwiches are left out of the boxes/with boxes open while in the cooler if shrinking the “prep to cooler” time does not fix the cooling issue. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in cooler drawer and prep top above 41F. Observed cheddar cheese in cooler drawers above 41F. CDI: Items taken to the walk in and cooled to 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped sandwiches and boxed lunches cooling in walk in cooler. CDI: Boxes removed from larger bags and left open. REPEAT VIOLATION Previous violation corrected. Overall cooling methods of the prep items (outside of sandwiches) has significantly improved from previous inspection. 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 .

4-501.11 Maintain equipment in good repair. Observed gaskets on the cooler drawers of the first prep top in need of replacing.

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 black build up around where drawers meet the cooler on prep top. Observed minor food debris in bottoms of cooler drawers. Ensure more frequent 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 AC vent on front prep line and surrounding ceiling tiles with heavy dust build up. Ensure more frequent cleaning.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and then turn off faucet prior to drying hands. CDI: Employee educated and washed hands properly. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored over ready to eat items in walk in cooler. CDI: Items reorganized. For more information on food storage order please visit: http://meck.co/FoodSafety

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 black bean and corn mix and power blend cooling in prep top cooler from prep this morning. CDI: Product was rapidly cooled in the walk-in cooler.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee go to handsink to fill cup of water for calibrating thermometer. CDI: EHS intervened before filling cup.

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 walk in freezer with food debris and packaging on floor. Ensure more frequent sweeping. Observed pink build up from standing water on side of thermalizer. Ensure more frequent cleaning.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed paper towels lining bottom of various containers of cheese. CDI - paper towels removed and replaced with sandwich paper. - 1 -

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 watch while prepping food. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and phone stored on shelving above prep area. CDI - Items moved to proper storage location. - 0 -

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken salad cooling in walk in cooler at a rate of .04F/min. Observed sliced meat cooling in walk in at a rate of .04F/min. Observed sliced tomatoes cooling in walk in at a rate of .08F/min. Observed cut grape tomatoes cooling at a rate of .04F/min. Some items (per prep and print) had already been cooling for up to 2 hours. CDI: Items were spread out to shallow pans for rapid cooling and PIC monitored the cooling process. REPEAT VIOLATION

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 one container of feta from 5/24 in walk in. CDI: Feta 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 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 sliced meat, sliced tomatoes, cut grape tomatoes, and chicken salad cooling in walk in cooler in deep pans; some covered. CDI: Items were spread to shallow pans for rapid cooling. REPEAT VIOLATION

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in 1/3 pan with standing water. CDI: Ice scoop removed from pan and placed in a clean, dry one.

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 Observed vomit and diarrhea plan does not list responsible person for cleaning up the event. CDI: Job title added to plan.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut melons cooling in walk in cooler at a rate of .016F/min. Product has 2 hours to drop 4 more degrees when it dropped just 1 degree in the past hour. CDI: Product was opened for rapid cooling in the walk in.

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 chicken salad on sandwich line above 41F. CDI: Product rapidly cooled in walk in cooler to 41F.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut melons cooling in deep, covered container in the walk in cooler. CDI: Lid removed so product can rapidly cool. REPEAT VIOLATION

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 AC vent on back prep line with heavy dust build up. Ensure more frequent cleaning.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed tomatoes and sliced cheese cooling in the walk in cooler while tightly covered. Observed portioned turkey cooling while tightly wrapped in the walk in cooler. CDI: Items vented and moved to the walk in freezer and cooled to 41F.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed some handles of scoops down leaning on inside of containers against food contact surfaces. EHS and PIC discussed methods to prevent this from occurring such as scoops with longer handles and retraining staff to leave scoops for things like lettuce out of the container and continue wash/rinse/sanitizing these utensils every 4 hours. CDI: Handles moved above the rim of the container.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units with deep cuts, grooves, and broken edges. PIC has ordered new cutting boards and stated that the latest update is that they should be on site in about 1 week. REPEAT VIOLATION Points reduced to half based on the replacements having been ordered.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed salad cutting boards with deeper cuts and some broken edges.

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 circulation vent on back line and AC vent on front line with some dust accumulation. Note: facility has eliminated cooling of prepped items by pre-chilling the bread for sandwiches, building sandwiches and wrapping them immediately. Sandwiches going into the cooler today were 41F and below. EHS and PIC discussed process for large orders or what is done if sandwiches finish the prepping process above 41F. This process includes prepping the sandwiches, placing them unwrapped on sheet trays and cooling uncovered/unwrapped in the walk in cooler before an orders filling team comes in and wraps them. Facility is continuing to use their food safety management system to spot check cooling and preparation of sandwiches.

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 boxed lunches cooling in walk in cooler at a rate of 0F/min. VERIFICATION REQUIRED Observed chicken salad cooling in walk in cooler at a rate of 0F/min. CDI: chicken salad was cooled with no lid and stirring to increase the rate and get it below 41F in the last 1 hour left for cooling. REPEAT VIOLATION PIC stated that they changed the previous cooling procedure to not cool the bread as long and bringing it out once cooled instead of keeping it in the cooler. When the bread was being cooled, the product was remaining at 41F and below. When building sandwiches with bread that is not cold, the cold ingredients will warm quickly and then the whole item needs to be cooled to 41F before leaving facility. Facility is often building items and not delivering within 4 hours from building. Due to volume, building and consumption of the order is not able to occur within appropriate TPHC time frames.

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 tightly wrapped, then boxed and bagged sandwiches cooling in walk in cooler. VERIFICATION REQUIRED Observed chicken salad cooling in the walk in densely packed with a lid. CDI: Chicken salad was voluntarily discarded. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed drain to the sanitizer compartment of the 3 compartment sink is not working properly. Facility is holding the drain closed by the handle with a bungee cord. PIC stated that a work order has already been placed to have this repaired.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed broccoli and cheese soup in walk in still cooling from last night. Product was 44F-45F in the middle and 41F on the outside. CDI: Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one 1/6 pan of eggs cold holding in salad prep top above 41F. EHS and PIC discussed how due to the food not touching all sides of the pan, it is best kept in a holding unit that provides full air circulation. CDI: Product 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 broccoli and cheese soup cooling from last night in a deep, covered container. CDI: Product voluntarily discarded. Observed roast beef cooling in cooler drawer. CDI: PIC relocated product to walk in cooler immediately after EHS took first temperature. Product cooled at proper rate in the walk in. REPEAT VIOLATION NOTE: Significant improvement seen in sandwich prep process and timing. Today sandwiches were finishing at approximately 36F.

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 circulation vent on back line with some dust accumulation.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed turkey and chicken salad sandwiches in walk in cooler cooling at a rate of 0F/min. Sandwiches were tightly covered in a large box and were wrapped. CDI: Boxes were opened and items cooled at a rate of .05F/min on the turkey sandwiches and 0F/min on the chicken salad sandwiches. REPEAT VIOLATION VERIFICATION REQUIRED to verify process changes.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed DDBSA sanitizer at 1130 ppm. Proper concentration is 270-700ppm. CDI: Product was hand diluted with water. PIC phoned chemical company to have concentration from pump adjusted.

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 sandwiches set for catering cooling in walk in cooler in boxes, tightly covered and tightly wrapped. Sandwiches were uncovered to facilitate cooling, however chicken salad did not cool after this change. REPEAT VIOLATION VERIFICATION REQUIRED

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of microwave with food debris.

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 several items prepped today at 4 hours still not 41F; including sliced tomatoes and apple slaw. CDI: Items placed in freezer to rapidly cool. Items cooled within 30 min. Observed green goddess dressing cooling at 0F/min in cooler drawer. CDI: Product moved to walk in for rapid cooling. Observed sandwiches and salads cooling below required rates (ham and cheese sandwich 0F/min; Caesar salad 0F/min). Various cooling methods altered during inspection. VERIFICATION REQUIRED PIC agreed to do a Risk Control Plan (RCP).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed second line prep cooler holding food items above 41F. CDI: Items rapidly cooled in walk in freezer. REPEAT VIOLATION NOTE: Facility does not have insulated delivery bags or temperature controlled delivery trucks. Per permit requirements, equipment to maintain temperature of food through delivery must be used.

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 green goddess dressing portions with 12/13 discard date but pitcher of dressing that the portions were made from had 12/12 discard date. Ensure dates are maintained from original batch. Product is held for less than 7 days per internal standard and date of 12/13 did not exceed 7 days. CDI: Product properly date marked.

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 sandwiches, salads, sandwich prep items, and salad prep items all cooling in various coolers while tightly covered. Observed portioned dressings cooling in cooler drawer. Observed some prepped items cooling in prep top cooler. CDI: Items relocated, separated, and uncovered for rapid cooling. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility does not have adequate cooling equipment combined with the amount of cold holding required due to volume. VERIFICATION REQUIRED

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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed freshly prepped salad at 52F in plastic container, covered. Second temp at 50/51F after an hour in their walk-in. Observed 2 sandwiches at 46F and after 0.5hr had moved 1F. Sandwhiches were going out at 9:30 and salad was going to be delivered around 10:30. CDI-PIC uncovered items and moved sandwhiches to freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep line with most items above 41F such as Lettuce 52F, turkey 56F, chicken salad 46F. Items were being held cold, and out of temp from prep. CDI-items were cooled REPEAT VIOLATION Observed walk-in catering cooler reading 51F, temped a soda at 44F. Walk-in cooler is being continously opened. NOTE: Observed caterers not using thermal bags to keep catering food cold during delivery. EHS was informed they can deliver to huntersville. Under their permit it states "shall use a method to keep food within hot/cold holding limits"

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salad in a plastic container, covered above temp and only moved 1F in an hr. Sandwhiches moved 1F in an 0.5hr. CDI-PIC moved sandwhiches to freezer, salads were uncovered.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several items wet-stacked. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed stored, clean utensils hanging above the dirty side of the sink, wall behind items was soiled indicating items are in a contamination area.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use to-go boxes uncovered sitting above trash can.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed spinach and lettuce at 42F. Spoke with staff about ensuring cold hold temperature is 41F or colder. -0pts-

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 melons in walk-in cooler cooling for about 3 hours at 48F. Melons were in covered plastic container. Corrected during the inspection (CDI)- Lids were vented to allow warm air to escape. -0.5pts-

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf- Observed individually wrapped cookies without proper labeling. -0pts-

4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P - Observed dishes being manually washed at 99F. CDI- Water was replaced with hot water that was above 110F. -0pts-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed sanitizer bucket with wiping cloth at 0ppm. CDI- Sanitizer was replaced with correct concentration. -0.5pts-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P- Observed tuna at 51F in walk-in cooling @ 11:10am and 49F @ 11:25am. Tuna was prepared at 4:05am. CDI- Tuna was discarded. Observed tomatoes at 49F cooling in walk-in @ 11:10am and 48F at 11:25am. Tomatoes were prepared around 7:00am. CDI- Tomatoes were discarded. -1.5pts-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed tuna cooling in plastic containers, were placed in more shallow pan to help cooling rate. Observed tomatoes cooling in vented plastic containers. Encouraged to place in more shallow pans and leave open until final cooling temperature is reached. -0pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. CDI: Items separated for air drying.

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 fans in walk in with dust build up. Observed vent in main prep area with heavy dust build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in salad cooler to be above 45F. CDI: Items prepared yesterday voluntarily discarded. REPEAT VIOLATION VERIFICATION REQUIRED

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 all "7 day" foods to be dated for 8 days. Day 1 is the day that the food is prepared. Facility has "prep and print" labeling system that is updated from the corporate level. VERIFICATION REQUIRED Today, nothing was beyond the 7 day limit, however items were marked improperly for disposal.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce and quinoa cooling while tightly covered. CDI: Items uncovered and cooling rate achieved. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed prep cooler for salads holding items above 45F. CDI: Maintenance called. VERIFICATION REQUIRED

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed roast beef cooling at a rate of 0F/min in a plastic container. CDI: Roast beef moved to sheet tray for proper cooling.

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 containers of sliced tomatoes with plastic cover or lid. CDI: lids and plastic wrap removed in order to facilitate cooling. Observed sliced tomatoes and quinoa sofrito cooling in prep cooler. CDI: Items relocated to walk in for proper cooling.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over RTE produce in WIC. CDI: PIC rearranged products.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato slicer with food debris on it. CDI: Item set out to be Washed, rinsed, and sanitized. Observed containers with stickers stacked together. CDI: items separated and taken for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep cooler holding food above 45F. CDI: All items removed and discarded VERIFICATION REQUIRED

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 handle of scoop stored in peppadews. CDI: utensil removed from product.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed lettuce in three locations at between 60-65 degrees took to walk in to cool see chart. Prepped sandwhiches for catering orders cooling at rate of .1 should be higher. Advised PIC that items should be properly cooled and temperatures should be controlled during transport. CDI by instruction.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce being prepped and put directly into prep units . CdI products taken to walk in to cool see temperature chart.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on floor. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep unit in need of replacement and or resurfacing.

. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed blade stored in same handsinks multiple times throughout inspection. CDI blade moved to drain board.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled with pink debris. CDI machine cleaned.

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 grilled peppers, cooked onions, corn and bean blend held over 7 days and roasted turkey and chicken pieces with wrong date. CDI items discarded and dates changed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on rack above dish pit.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed rack of pastries that were not cooling and not actively used that was not covered. CDI rack covered.

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 handle of container stored in fruit mix. CDI handle removed.

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 plastic containers stored on soiled prep darainboard. CDI items moved to sink for rewashing and drainboard cleaned.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in employee bathroom, walk in units, and over food prep area covered with dust. Repeat.

2-102.12 Certified Food Protection Manager - C. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC with no visual proof of certification.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine soiled with debris.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks on the floor in the walk in cooler.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed facility with dusty vents in employee bathroom.

2-301.14 When to Wash - P. Hands shall be washed in between glove changes observed employee change gloves without handwashing. CDI gloves changed and hands washed.

3-502.11 Variance Requirement - PF. Food establishment shall obtain a variance before using the reduce oxygen packaging method. Observed facility with cooled potato soup tightly closed in cooler. Facility was not following procedures proposed by panera. CDI item discarded.

8-103.11 Documentation of Proposed Variance and Justification - PF. Documentation of proposed variance shall be provided for any specialized processes. Observed no documentation for variance. CDI

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored where they are not exposed to contamination. Observed washed and unwashed avocados stored in same plastic container.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be stored in a chemical sanitizer or away to be laundered. Observed wet cloth on prep table.