| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee beverage on food preparation counter while portioning was occurring. CDI Employee beverage moved. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
Yes |
2-301.14 Wash hands after activities that contaminate them. -PO Observed food employee pulling cell phone out of back pocket while doing food preparation; place phone in back pocket and continue with food preparation. CDI Food employee directed to wash their hands. Observed food employee touching glasses/face and continue to do food preparation. CDI Food employee stopped and directed to wash hands. REPEAT. VERIFICATION REQUIRED. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in the far flip top unit reading above 45 degrees. CDI Items were able to cool down; all items that did not hit parameters by 5:20 was discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Ready to eat products that are potentially hazardous shall be date marked for no more than 7 days depending on time/temperature parameters. Observed tomato sofrita being date marked for 21 days. CDI PIC changed labels to 7 days. REPEAT
*Panera needs to provide a challenge study/variance to show that it is not potentially hazardous product.* |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 in walk in cooler tightly wrapped and stacked on top of each other still cooling above 45 degrees. CDI Items were unstacked and uncovered for rapid cool down. REPEAT |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods; approved thawing methods in refridgeration, under running water as long as the water is not above 70 degrees, part of the cooking process, or as long as the food is thawed then served immediately. Observed chicken and steak being thawed under water of 119 degrees. CDI Thawing process stopped and product will be served immediately. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee performing food preparation without a hair restraint on. CDI Food employee placed on hair restraint.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees involved in food preparation wearing bracelets and watches. Make sure food employees remove all jewelry other than a plain wedding band when performing food preparation. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
V ) 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 handles laying down on top of the food. Make sure not let handles lay on top of the food to avoid contamination. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to spread out while drying so sanitizer will work effectively. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
y4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at register and ordering station not protected. Make sure to protect the mouth part from potential contamination. REPEAT |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. Observed significant build up in ware washing basin and spray arm clogged with food debris. Make sure to check and clean frequently. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed aprons and hats being stored on drying rack and single service shelving. CDI Items removed. |