Good hand washing practices observed
- Kitchenware and Tableware
Observation: Plastic single-use utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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12/22/2015 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) sliced tutrkey and salami in the refrigerator, the food should have been discarded 1-3 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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08/31/2015 | Routine | |
The operator provided a metal probe thermometer, quat and chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken panini sandwiches, in the frontline True under counter cooler, and sliced turkey in the front service breakfast maketable cooler were cold holding at improper temperatures. The operator rapidly cooled the TCS food items.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/01/2015 | Routine | |
The operator provided probe thermometers, chlorine and quat. test strips and an Employee Health policy during today's inspection.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use ( rear and the front line sanitizing buckets measured < 150 ppm quat.). The operator changed all the sanitizing buckets with sanitizer at the appropriate concentration).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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12/08/2014 | Routine | |
The operator provided metal probe thermometers, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection. I also discussed with management concerning hair restraints for those food workers that are handling/processing food items on the front service and rear prep areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced ham, smoked chicken, and the Frontega sandwiches in the front service maketable and Beverage Air undercounter coolers unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chemical warewashing machine tested at 0 ppm chlorine during today's inspection.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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08/01/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy was discussed and available
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the front service baker's area was observed by a sheeter and rolling racks, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory by the front service baker's area oven.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory front service baker's area baker's oven
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Broken floor tiles were observed by the walk-in freezer door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/18/2014 | Routine | |
The operator provided a metal probe thermometer, quat and chlorine test strips, and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned chicken strips, turkey and sliced mozzarella were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required
Observation: Clean pans on the drying rack were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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09/26/2013 | Routine | |
Notes:
Suggested to thaw frozen soup under refrigeration before reheating for hot holding. Reheating for hot holding must be done rapidly, not to exceed 2 (two) hours.
A review of the menu indicates that there is no consumer advisory for the steak that is in ready-to-eat form and served undercooked.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Empty bucket with sanitizer was replaced during inspection.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
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04/24/2013 | Routine | |
Notes:
* Monitor cold holding during peak lunch hours to maintain internal food temperature of 41 degrees or less.
* Adequate hand-washing observed, adequate food stem thermometer, adequate sanitizing solution concentration, adequate sanitizing test strips, and reviewed employee health policy.
* Violation was corrected at the time time of inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked chicken, sliced tomatoes, tuna salad, and sliced turkey cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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02/07/2012 | Routine | |
Non-critical violations must be corrected within 30 (thirty) days.
Clean and well maintained facility.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food boxes stored on the floor in the Walk-in Freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the sandwich prep area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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01/31/2011 | Routine | |
Adequate thermometers in use.
Dish machine now has proper concentration of chlorine as well as quaternary ammonium sanitizing buckets.
Employee health policy is in place.
Non-critical violations must be corrected within 30 days.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Bucket of sanitizer used for dish machine was low. Operator replaced empty bucket of sanitizer.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving for pans of bread.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide quaternary ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Plumbing System Maintained in Good Repair
Observation: Toilet in the women's restroom continuously runs.
Correction: Repair and maintain all plumbing components and fixtures.
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10/05/2010 | Routine | |
Restaurant representatives - add corrected or new information about Panera Bread #763, 4701 Brad Mcneer Pkwy, Midlothian, VA 23112 »