HACCP: Handwashing
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
Note: On-site inspection conducted in conjunction with RFS 15-0533, in which complainant stated that, "On Sunday, November 29th, 2015 at approximately 6:30 p.m., I went through drive-thru and watched an employee drop a small container of individual salad dressing for to-go salads on the floor. Employee picked the small container back up off the floor and put it into a drawer with other to-go salad dressing containers." Complainant was concerned that this practice could contaminate to go salads since the dressing container is packaged on top of the actual salad. Discussed complaint with shift supervisor, who stated that it is not Panera practice to keep any containers that have touched the ground or have became contaminated in any way. Shift supervisor stated that she would revisit food safety basics with staff and remind them that any containers that are dropped should be discarded immediately. Did not observe any violations of this sort during routine inspection. Recommend complaint be closed. SS
- Food protection during storage, prepartion, display, service, transportation
Multiple food items stored throughout establishment without a lid or covering during non-peak periods, including: muffin tins with raw mixture in walk in cooler #2, hummus/peppers in True DT-Sandwich prep cooler, toppings in True-DT salad prep cooler. Provide a lid or covering.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior of True DT cooler, True DT-Sandwich Prep Cooler, True DT-Salad Prep Cooler, espresso bar cooler, area around soup steaming table. Clean and sanitize food contact surfaces as often as necessary to maintain clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Observed hand soap dispenser sitting on edge of handwashing sink on main salad/sandwich line due to fixture falling off of wall. Entire container would have to be picked up to be used, making handwashing inconvenient. Also, top of dispenser was missing, allowing dust or other potential contaminants to enter container. Corrected by providing a small container of handwashing soap with pump dispenser.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in the main walk in cooler are soiled. 2) Wall near mop sink in disrepair. 3) Walls behind three compartment sink are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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12/7/2015 | Routine | 93 |
HACCP: Handwashing
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
Note: RFS addressed regarding "flies throughout facility." Establishment is serviced on a monthly basis by Steritech. Records provided showing monthly service. Last date of service was 7/30/2015. Pests not observed during inspection. Recommend complaint be closed. SS.
- Food protection during storage, prepartion, display, service, transportation
Observed multiple salad dry toppings with no lids on salad make line (almonds, etc.) when not in use Observed container of boiled eggs on salad prep cooler with no lid when not in use. Provide a lid or covering for all foods taken from their original containers for use during non-peak periods.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: steam wand at espresso station, interior of cooler at espresso station, interior sandwich and salad prep coolers. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Floors properly constructed, clean, drained
Various areas of flooring throughout establishment are soiled, including in corners, beneath shelving, and in hard to reach places. Walk in freezer floor has pieces of cardboard left on it. Clean floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in the main walk in cooler are soiled. 2) Wall near mop sink in disrepair. 3) Walls behind three compartment sink are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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8/19/2015 | Routine | 94 |
Complaint investigation RFS 15-0134, in which complainant stated that, "soup was not up to temperature and condiment milk was lukewarm." Discussed complaint with manager, who stated that they have not received any complaints about the temperature of soup or dairy condiments in the last month. Manager states that no coolers or steam tables have been found out of temperature within the last month. Carafes of milk and cream are stored in the cooler at 41 degrees F or less until they are placed on the condiment bar. Once placed on the condiment bar, milk and cream are labeled with a time for discard (4 hours). This time range is within the allowable amount for Time as a Control. Observed milk and cream carafes properly marked with date and time of discard. Soups on the steam table were all found to be above 135 degrees F, with most temping at 141-165 degrees F. Recommend complaint be closed. SS.
No violation noted during this evaluation. | 4/28/2015 | Complaint Investigation | |
HACCP
- Critical: Hands washed, good hygienic practices (observed).
Found employee uncovered coffee cup. Corrected and spoke to manager. A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces of equipment and utensils clean
Found baking sheets and pans with char build up. Found food debris on handle to walk in cooler and several cooling units. Clean cup dispensing unit at drive thru. Clean as needed.
- Critical: Hand washing sinks installed, located, accessible
Found ice from beverage dumped into hand sink in baking area. Corrected and spoke to employees.
Lavatories shall be accessible to employees at all times.
- Floors properly constructed, clean, drained
The flooring under shelves is in need of cleaning.
Cleaning of floors, except in an emergency, shall be done during periods when the least amount of food is exposed, such as after closing or between meals.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall by the mop sink that is part of the walk in freezer has paint coming off.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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2/25/2015 | Routine | 87 |
Frozen foods frozen, hot foods hot.
Quat sanitizer used in sani buckets and 3 compartment sink at 400 ppm. Bleach sanitizer used in dishwashing machine at 100 ppm.
HACCP - Discussed food handling practices of doing prep and catering work to maintain food temperatures. Discussed coverage of baked goods, bagels, bread in customer service area at the front.
- Food protection during storage, prepartion, display, service, transportation
Many carts holding bread, cupcakes, not covered at the top layer. In the customer service area, bread, bagels, other ready to eat foods are not protected by a cover on top.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in walk in cooler is rusty and in disrepair. Plastic container in clean holding is damaged with lime deposit buildup and no longer cleanable.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
Knives being stored in dirty water by the thermalizer for the soup. Broken toaster on storage shelf soiled with food debris. Clean prior to storing/remove from premises.
Clean, sanitize and maintain clean all food contact surfaces.
- Non-food contact surfaces clean
Bucket used to hold ice to chill soups is soiled with tape on the interior surface and hard water build up (orangish color) in bottom of bucket.
Clean and maintain clean all non-food contact surfaces.
- Storage/handling of clean equipment, utensils
Pans being held in the clean equipment area are contaminated with the under surface.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Several garbage containers in the facility very full with food debris. No lids available for garbage containers.
Garbage and rubbish shall be disposed of at a frequency which does not create nuisance. Provide lids for times when trash is full and cannot be taken out.
- Floors properly constructed, clean, drained
Several flooring surfaces in different areas, including by the prep tables, under three compartment sink, near the backdoor, by drive through window are soiled with food debris.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall by the walk-in cooler near the mop sink is in disrepair, walls by the three compartment sink are soiled.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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9/23/2014 | Routine | 88 |
Frozen foods frozen.
Hot foods hot.
HACCP - Discussed pest control operations. Discussed covering food during storage. Given written information about food storage practices.
Sanitizer - buckets, 3 bay sink - quats
- dish machine - chlorine
- Critical: Wholesome, sound condition
Strawberries in walk-in cooler were moldy.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
Discard spoiled foods.
Manager discarded moldy strawberries. Corrected.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Pre-portioned chicken on salad bar station at 49F. Prep area with deli meat at 62F, Catering area with tuna fish sandwiches at 64F.
Prepare food in smaller quantities and re-refrigerate sooner after use. Foods cooled before using to ensure temperatures maintain at 41F while being prepped.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Worker placed food items in mechanical refrigeration to cool to 41 degrees F. Corrected.
- Food contact surfaces of equipment and utensils clean
Shelving of walk-in cooler soiled.
Clean and sanitize and maintain clean all food contact surfaces.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
Gasket on doors of prep table coolers at drive thru and sandwich prep area soiled with debris. Dishwasher is soiled on top with food debris, has excessive lime buildup on the bottom and lower exterior surface of the dishwasher area.
Clean and sanitize all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
Clean bowls in storage area, plates in salad prep area with food contact surfaces unprotected.
Invert or cover serving ware as to protect it from contamination.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Most garbage cans in the food areas were full and in need of being emptied.
Empty garbage cans to prevent contamination.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled.
- Floors properly constructed, clean, drained
Floor in freezer with cardboard, ice and other debris on it.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Backsplash behind 3 compartment sink, back wall of prep area both soiled.
Clean and maintain clean all wall surfaces.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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6/19/2014 | Routine | 82 |
HA|CCP: Hand washing was discussed and HACCP flyer given.
- Food contact surfaces designed, constructed, maintained, installed, located.
Some of the green coated racks in the walk in have shelves were the surfaces are lifting and peeling.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
1) The single door cooler under the smoothe/coffee area is soiled on the top interior and right front wall.
2) The interior of the single door/2 drawer drive thru cooler is soiled under the drawers.
3) Interior of cooler under panini grills.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) The shelves in the front counter area to the left of the POS are holding a large amount of crumbs.
2) Bottom underside of the wooden counter pass thru over the hot wells is soiled with splatter.
3) Silverware holders at the pass thru area soiled.
4) Microphone at the pass thru area is soiled.
•5) Lowest cabinet under the pass thru area where chips and bags sit is soiled to the rear.
6) Fronts of both of the drawer coolers on make line are soiled where hands contact.
7) Sides of the doors and the handles to the microwave are soiled where hands contact.
8) Cooler top under the panini presses is spoiled
9) Area underneath the cutting board at the drive thru soiled.
10) High chairs soiled - mostly with crumbs.
11) Small black lid holder mounted on wall by coffee area soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
*Some of these items were taken care of immediately*
- Single service items properly stored, handled, dispensed
Single service spoons and forks were stored improperly at drive thru.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user (customer or employee)) unless they are pre-wrapped or pre-packaged.
*This was corrected*
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) No pap)er towels at the handsink in front by the swing door.
2) Paper towels would not dispense at the handsink between soup area and drive thru.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
1)•Floors under the coolers in front area soiled.
2) Floor under the soda rack soiled.
3) Floor in corner of walk in soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/12/2014 | Routine | 91 |
HACC|P: CHECK ALL BOTTLES IN ALL AREAS TO MAKE SURE THEY ARE CLEARLY LABELED WITH SPECIFIC CONTENTS.
- Food contact surfaces of equipment and utensils clean
1) Racks in the main walk in soiled.
2) Blower covers on walk in ceiling soiled.
3) Rack in the 1st barista cooler.
4) Lower bottom interior of the drive thru cooler farthest from the drive thru window soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
1) Lower shelf under the chips and apple basket at the pick up area soiled.
2) Silverware holders at the pick up area soiled inside.
3) Accessory areas such as the interior of the plastic shield and seams and corners on the inside of the unit soiled.
4) Caramel and chocolate dispensers in the barista area soiled along the edges where the container sits in the unit.
5) A few of the handles and door edges - such as on the microwave or the underside of a prep cooler handle - are soiled.
- Floors properly constructed, clean, drained
1) Flooring around the catering register is soiled with build up.
2) Flooring behind the ice bin, garbage and drain under the barista area is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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12/9/2013 | Routine | 96 |
| No violation noted during this evaluation. | 9/27/2013 | Boil Order | |
Facility water supply was checked after closure due to the cable company rupturing a water/ line from the main to the facility. Closure was done on the evening of Sept. 26. According to Illinois American Water, the facility will not be placed on a boil •order by them. The line was repaired on Sept. 26, 2013 by Dillon Plumbing while Ill. American was on site.
The facility has functioning hot and cold water at all sinks, the dish machine is sanitizing normally, restrooms are functioning normally and the GM stated all the equipment that draws in water (ice machine, coffee makers etc.) has been purged and flushed.
FACILITY MAY RESUME REGULAR BUSINESS OPERATION.
No violation noted during this evaluation. | 9/27/2013 | Unknown | |
Restaurant representatives - add corrected or new information about Panera Bread #1294, 1101 W. Bird Av., Peoria, IL »