PANERA BREAD

Observed the hand sink near dish machine blocked with brooms and dustpans. COS: Brooms and dust pans were removed and advised hand sink shall remain free and clear at all times.
C/A:511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

Observed inside of microwave unclean with debris build up in direct contact with ready to eat food. COS: Microwave was cleaned and sanitized while inspector was onsite. Advised to increase cleaning frequency. C/A:511-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment. 2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.

Observed dishes stored as clean near soup well and sandwich prep area. with food debris on food contact surface. COS: All dishes were moved to dish pit to be properly washed. C/A: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed 2 employee preparing ready to eat foods while wearing apple watches. COS: Ready to eat food eat discarded, watches were removed and hands were washed before returning to work. Corrective Action: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food

Observed employee preparing ready to eat foods with beard longer than 1 half inch without proper restraint. COS: Reay to eat food was discarded, beard guard was placed on and hands were washed before returning to work.

Observed leak at the vegetable sink. Faucet has continuous drip. Advised to have repaired. C/A: 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed the gaskets on the walk in coolers, walk in freezers, reach in coolers unclean with black substance debris build up. Observed floor inside walk in coolers and freezers unclean with debris build up. Observed the inside of the cooler drawers at the salad prep top unclean with debris build up. Observed food debris build up under pizza oven near front service area. COS: ALL gaskets were cleaned and sanitized while inspector was onsite. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed floor under all racks in main kitchen unclean with debris build up in corners. COS: All racks were moved, floors were deep cleaned while inspector was onsite. Corrective Action: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed cut lettuce(66F), shredded cheese(62F), butter(69F) stored under pizza over not holding a TCS food temp of 41F or below. Corrective Action:511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P CORRECTED ONSITE: All items were discarded by PIC.

Observed dish machine in main kitchen with no measurable sanitizer at final rise. Corrective Action: 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13) Corrected onsite: dish machine was placed in out of order status until machine can be serviced.

Observed 2 employee preparing ready to eat foods while wearing bracelets. Corrective Action: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food Corrected Onsite: ready to eat foods were discarded, arm jewelry was removed and hands were washed before returning to work.

Observed the middle walk in cooler not self closing. Corrective Action: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Advised to have repaired.

Observed the gaskets on the walk in coolers and walk in freezer unclean with black substance debris build up. Observed floor inside walk in coolers and freezers unclean with debris build up. Observed the inside of the cooler drawers at the salad prep top unclean with debris build up. Observed food debris build up under pizza oven near front service area. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned and increase cleaning frequency.

Observed floor under racks in main kitchen unclean with debris build up in corners. Corrective Action: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised to have deep cleaned and increase cleaning frequency.

511-6-1.03(5)(f) - Fingernails (Pf) (f) Fingernails. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Observed employee preparing ready to eat foods with artificial nails longer than 1/2 inch. COS- food was discarded gloves were put on before returning to work.

Observed gaskets and shelves at salad prep top drawers, inside walk in cooler and walk in freezer unclean to sight and touch. Advised to clean all gaskets and shelves.

Observed floors in walk in cooler and walk in freezer unclean to sight.

Observed 2 employees wearing apple watching in direct contact with ready to eat foods. COS- Employees were instructed to discard food in hand by PIC remove watches wash and sanitize hands before returning to work. Advised no arm jewelry shall be wore while handling food.

Observed 2 employees with hair longer than 1/2 inch handling ready to eat foods without hair restraints . COS- Foods were discarded hair restraints were placed on hands washed and sanitized before returning to work.

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Observed gaskets and shelves at salad prep top drawers unclean to sight and touch. Advised to clean all gaskets and shelves.

Observed floors in walk in cooler unclean to sight. COS- Floors were swept and debris was removed.