| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed quaternary sanitizer inside wiping cloth bucket on line at 50 ppm. Observed 0 ppm of chlorine sanitizer provided in dish machine. CDI. The quaternary sanitizer was remade from the three compartment sink to 200 ppm. The chlorine sanitizer container was empty and was replaced at the dishwasher machine. Chlorine sanitizer was provided at 100 ppm after priming and switching to a full container of sanitizer. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 cooling in the walk in cooler from last night. Broccoli and cheese soup was at 47F, not meeting the parameter of 41F after 6 hours of cooling. CDI. PIC voluntarily discarded the soup. Discussed cooling times and methods with the PIC; PIC to speak with night shift to correct cooling behavior. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed melon fruit cup, tomato sofrito mix, quinoa, slaw, cheese tortellini, and yogurt parfait mix all above 41F (see temp chart). CDI. All TCS items were placed in the walk in cooler to chill to 41F or below (see #31). Cheese tortellini was voluntarily discarded. Repeat; full points. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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
COMMENT: Written procedures from Panera corporate for the new soufflé items held on hot plate (cheese, spinach artichoke, ham and swiss, and spinach bacon) held on two hour time not labeled properly with time. CDI. The PIC placed the correct discard times on the products; made at 930am, labeled with discard time of 1130am. Follow the written procedure. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 broccoli and cheese soup cooling in the walk in cooler from last night tightly covered with lid and stored underneath bag of heavy soup keeping heat in. Observed strawberry yogurt parfait and melon fruit cups cooling in in-use prep coolers (not made for cooling; violation accessed under cold holding as these products to be served upon order and intent is to cold hold for service) CDI. PIC voluntarily discarded the soup. PIC immediately moved the yogurt parfait and the melon cups to the walk in cooler to cool to 41F before placing in cold holding. Discussed with PIC cooling methods; PIC to speak with night shift to correct cooling behavior. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf
COMMENT: Observed employee working with arm jewelry. Observed front employee cutting and serving cinnamon rolls with long polished nails without wearing gloves. CDI. PIC instructed employee to wear gloves when working with food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Observed non-working sandwich prep cooler on prep line not in use. Sandwich prep cooler was being moved during inspection. Observed sandwich prep cooler 1 not properly holding temperature in bottom drawers; drawers do not close well and condensate was noted in back of cooler. Observed ice being used in top portion of cooler indicating a potential problem with cooler. Observed non-working cold insulated drawer near sandwich prep 1. Please place work order to maintain cold holding units in good repair at 41F or below. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
COMMENT: Observed debris on the outside of baker containers used for storing flour in need of cleaning. Observed debris inside shelving and cabinetry throughout establishment. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
COMMENT: Observed open dumpster lids. Maintain closed. |