Panera Bread

6-1D: .04(6)(i)Observed that the half and half in the lobby, the two containers of bacon strips ( limp) and the bacon bits were not discarded within four hours per the time control procedures.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Person in charge discarded the half and half milk, the two containers of bacon strips, and the bacon bits.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION//

12A: .04(4)(q)Observed food stored on the floor of the walk-in cooler and in the walk-in freezer.// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: All food was relocated to a shelf or at least six inches above the floor.//

12B: .03(5)(h)Observed two employees working with food that had watches and bracelets on their wrists.THIRD CONSECUTIVE VIOLATION OF THE CODE PROVISION// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Person in charge had the employees remove their bracelets and watches while working with food.//

12B: .03(5)(j)Observed an employee that had a beard longer than 1/2 inch working with food without a beard net.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on a beard net.//

14C: .05(6)(r)Observed single use knives and spoons stored in food containers.// Single-service and single-use articles may not be reused. (C) Corrective Actions: Person in charge removed the single use knives and spoons from the food containers.//

15A: .05(6)(a)Observed that the Walk-in Freezer is leaking from the condenser unit. Icicles and ice can be seen on the condenser unit and on the wall of the freezer.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

15C: .05(7)(a)2,3Observed that the outside and handles of the cooler drawers as well as the tops of the open top prep cooler have an excess of accumulated debris.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Person in charge had the debris removed during the inspection with sanitizing cloths.//

6-1A: .04(6)(f)Observed containers of sliced cheddar cheese (2), provolone cheese ( 2), Steak, boiled eggs, salami, parmesan, that was being held higher than 41° F for more than four hours in the open top prep coolers on the front line. Also observed yogurt being held higher than 41° F in the reach in cooler on the front line that was held longer than four hours and romaine lettuce that had been held for less than two hours. (See Temp Chart)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the two containers of sliced cheddar cheese, provolone cheese, the container of steak, boiled eggs, salami, yogurt and parmesan. The Romaine lettuce was allowed to cool back down to 41° F.//

6-1D: .04(6)(i)Observed that the bacon, bacon bits, and 2% milk that were on time control were not discarded within four hours as stated by procedure.// When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: The person in charge discarded the bacon ( limp), back bits, and 2% milk.//

12B: .03(5)(g)Observed an employee to have bracelets on while preparing food on the prep line.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The employee removed the bracelets, washed hands and put on new gloves before returning to food prep.//

15A: .05(6)(a)Observed that the walk-in freezer has an accumulation of icicles on the condenser unit.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Observed an accumulation of debris on all the drawer handles and open top prep cooler lids on the front line.// Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C) Corrective Actions: Person in charge took a sanitizer cloth and wiped all the handles and open top prep cooler lids on the front line.//

12B: .03(5)(i)Observed an employee working on the prep line that did not have a hat or hairnet.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Person in charge had the employee put on a hat in order to work on the food prep line.//

12B: .03(5)(g)Observed an employee to have bracelets on while preparing food on the prep line.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Person in charge had the employee remove the bracelets.//

2-2B: .03(5)(j)1&2Observed an employee eating some soup in the bakery prep area.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in charge had the employee discard the soup and wash her hands.//

4-2B: .05(7)(a)1Observed the ice machine to have a build up of a black mold like substance in the lower and upper portion of the ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

13A: .02(1)(f)(1)Observed that the most current permit was not displayed to the public.// The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: Person in charge was given the most current permit to display to the public.//

17A: .07(5)(i)The men's restroom door does not close completely with a tight fit.// Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)

18: .07(2)(m)The back door of the facility has gaps in the seal where sunlight is visible.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)