PANERA BREAD #4721

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- operator provided. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad reach in cooler drawer- spring mix 46F- cold holding, chopped lettuce 46F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator placed in walk in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table- Cooked egg 105F- hot holding- food out of temperature for 20 minutes- operator discarded. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At reach in cooler - gallon of milk opined yesterdsay not date marked - operator date marked.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler -egg whites 51-54F- cold holding pasteurized egg 51-54F- cold holding- food not prepared or portioned today- food out of temperature for 4.5 hours- see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler - pasteurized egg whites 51-54F- cold holding pasteurized egg 51-54F- cold holding- food not prepared or portioned today- food out of temperature for 4.5 hours- see stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table- cooked egg whites 118F - hot holding- food out of temperature for 30 minutes- operator discared. Corrected On-Site

Basic - Food stored on floor. At walk in freezer box of cookies stored on floor- operator moved off floor.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....00 ppm.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line cutting boards

Basic - Prep area shelves with rust that has pitted the surface. Observed at shelving in prep area used for dry food storage. Discussed with operator

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling a plate with leftover food that came back from the dining room to be reheated inside cook line microwave followed by handling clean utensils with out washing hands or changing gloves. Operator told employee to washed hands and changed gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed 4 deep covered containers with sliced tomatoes inside walk-in cooler at 9:08 am (62°F - ambient Cooling)Rechecked at 9:40am (60°F ambient cooling). Per operator product ambient cooling for approximately 10 minutes. At the current cooling rate product will not cooled to 41°F within 4 hours. Operator uncovered products. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep area. Operator cleaned and sanitized. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Inside walk-in freezer.