PANERA BREAD E CONCOURSE

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- *Observed - TCS Foods on Salad 1 labeled with 12:04PM discard time. Employee at Salad 1 changing out stickers at 12:41PM. EHS observed employee Blackpink out stickers but not the food product itself. *CDI - PIC educated and trained employee on proper TPHC procedures. EHS observed all TCS food items at 41F or less.

*REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Multiple plastic containers wet stacked. PIC moved wet stacked containers to 3 compartment sink to be re-washed, rinsed and sanitized. PIC pyramid stacked some containers to allow for proper air drying.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Used wiping cloth stored in basin of handsink. *CDI - PIC removed item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Milk and Half and Half above 41F in single door lowboy. Lowboy unit with an ambient temperature of 45F. *CDI - PIC removed all items from within unit and placed them into WIC. 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)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Cut Grilled Chicken without time label to indicate when placed on TPHC. *CDI - PIC voluntarily discarded item. *Observed - New container of Chicken Salad held on TPHC date marked 3/19. PIC stated item was from today just incorrectly dated by employee. *CDI - PIC voluntarily discarded item.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Unlabeled Spray Bottle of toxic chemical making it unable to properly identify substance within. *CDI - PIC voluntarily discarded 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- *Observed - Sliced Provolone, Sliced Tomatoes, Shredded Chicken and Steak cooling from prep in WIC with little to no change in temperature after 40min, see temp chart for details. WIC floors were being cleaned with door propped open upon EHS arrival possibly causing slow change in temperatures. *CDI - PIC unstacked containers and removed suran wrap to ensure improved cooling rates. 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 - Multiple squeeze bottles of sauces and dressings without labels.

*REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Wet stacking of multiple small plastic containers stored clean on clean dish rack. *CDI - Dish washer pyramid stacked items to allow for proper air drying.

4-501.11 Maintain equipment in good repair. *Observed - Dairy Lowboy unable to maintain proper cold holding temperatures. PIC placed work order to get unit serviced

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Employee engaged in food prep without a proper hair restraint. *CDI - Employee put on a proper hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Slight wet stacking of plastic containers stored clean on clean dish rack.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Box of single service napkins stored directly on the floor in kitchen area.

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 - Multiple plastic containers stored clean with stickers on the outside. *CDI - PIC removed stickers and placed containers into 3 compartment sink to be washed rinsed and sanitized.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Wet sanitizer cloth stored in the basin of handsink. *CDI - PIC stated item wasn’t supposed to be there and removed it making the sink accessible.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. *Observed - Box of unwashed pineapples stored above containers of prepped RTE foods. *CDI - PIC reorganized shelves placing the unwashed produce below RTE foods correcting storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Ham, Sliced Turkey, Chicken Salad, Sautéed Onions, Sliced Cheeses, Roasted Corn, Steak and Fresh Mozzarella above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items and replaced top of unit with fresh products from units lower CH Drawers and the WIC, items temped below 41F. 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 .

*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flies near mop sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken, boiled egg and tuna salad recorded above 41F. CDI - All discarded. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies present in back area of kitchen near handsink.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue In use utensils stored in water (lukewarm 65F), Keep out of water and store in clean cup. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Knife at bread station soiled. CDI - Taken to dish machine. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One container of chicken and two containers of milk recorded above 41F, CDI - Discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple items on flip top had no date, salami, chicken, steak. CDI - All discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Commercial Mac and cheese packages thawing in sitting water. CDI - Water drained and moved to WIC

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One wet rag on table, Keep in sanitizer buckets

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Scoop stored in sanitizer water, Do not stored in sanitizer water. CDI - Scoop taken to 3 comp. Sink

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking observed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Shelves where bagels were stored were soiled with food debris. CDI - Shelves cleaned. 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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Two knives stored in crevice of a flip top cooler.

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. Interior of microwave soiled with debris. Dry storage shelves in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Ceiling vent dusty and in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salami and feta recorded below 41F, CDI - Salami overstacked. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pulled chicken from freezer not dated. CDI - Dated. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One sanitizer bucket had Sanitizer recorded at <50ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in prep top and cold drawer above 41F. PIC stated that were put in prep top 3 hours ago. CDI PIC put in reach in freezer to cool down quickly. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed clean dishes stored on top shelf unprotected. Observed pastries unprotected in front case. The pastry display stands extend beyond the overhead guard.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed kitchen staff with jewelry in his arm.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth on front counter. CDI employee threw away cloth.