The facility is very clean and well maintained.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, ST- surface temperature, IT- internal temperature, PPM- parts per million.
No violation noted during this evaluation. | 01/12/2016 | Risk Factor | |
Discussed with the person in charge:
1. Recommended lowering the drive-thru salad prep unit to ensure foods are kept at 41'F or below during peak hours
2. Temperature log observed
3. Employee health policy observed
Facility was observed to be clean and well maintained with knowledgeable staff. Good job! Thank you.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit
- Equipment - Cutting Surfaces
Observation: The cutting boards along the sandwich prep units in the drive-thru area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed the interior surfaces of the ice machine chute in the drive-thru to be soiled with accumulations of grime and debris. PIC cleaned the ice chute during the inspection.
Correction: Clean the surface of the ice machine chutes at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment and utensils were not observed sanitized in the dishmachine. The chlorine concentration in the dishmachine measured less than 50ppm. PIC contacted the repair company during the inspection. PIC stated the 3-compartment sink will be used to sanitize all equipment and utensils.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Several plastic food containers stored over the 3-compartment sink 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps along the back door in the linen room.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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05/20/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Food temperatures continued: Cafe Salad Prep-Blue Cheese 37'F, HH Eggs 179'F, HH - Sausage Patty 151'F, To Go Sandwich Line - Chicken Salad 34, Sliced Tomatoes 35'F, Panini Prep Station-Sliced Tomatoes 36'F, Sandwich Prep -Ham 38'F, Tuna Salad 36'F, Turkey 38'F.
Equipment temperatures continued: Panini RIC 35'F.
Per operator - a company has been contracted by facility to resurface the cutting boards at the prep units this week. QT 146 quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket at the front serving counter and in the drive thru area measured 200 ppm and the quaternary ammonium sanitizer (QT 146) in the 3 compartment sink measured 300 ppm. Chlorine sanitizer concentration level in the dishmachine measured 100 ppm. Facility observed clean, well organized and well maintained. Observed very good food handling procedures during this inspection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Milk, at the coffee/tea station, for which time rather than temperature is being used as a control was not discarded by the expiration time as indicated on the package. Label on milk stated the 4 hour period expires at 9:53am. Milk was observed at 10:25 am not discarded.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cabinets under the counter at the Bakery has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the men's restroom used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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05/22/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Temperatures continued: RIC Chicken Panini 32'F, Large Prep Unit Blue Cheese 40'F, Bacon 41'F, Small Prep Unit Tomatoes 39'F, Chicken 37'F, Drive Thru Salad Prep Unit Tomatoes 37'F, Cooked Chicken 38'F, Drive Thru Sandwich Prep Tuna Salad 31'F, Chicken Panini 34'F, Drive Thru HH-Creamy Tomato Soup 160'F, Barister RIC Half N Half 38'F, WIC Cooked Chicken 38'F, Steak 35'F.
Equipment temperatures continued: Thermalizer 176'F and Bakery Cooler 34'F.
Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket at the serving area and at the drive thru area measured 200 ppm. Quaternary ammonium sanitizer (QT 40) measured 300 ppm in the 3 compartment sink.
Discussed with operator:
1. ensure equipment is not stacked wet after washing, rinsing and sanitizing.
No violation noted during this evaluation. | 10/21/2013 | Risk Factor Assessment | |
Abbreviations: PIC=Person in Charge
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods cold holding at improper temperatures. shredded cheese - 51'F, sliced ham - 44'F, roast beef - 45'F. Items were removed voluntarily by PIC and discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) located at the sandwich prep areas are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the ice chute at the drive thru window and the ice cambrae at the prep area by the drive thru window..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The food contact surface of the following equipment observed soiled with accumulations of grime and debris: sheet pans, muffin pans (excess carbon build up). PIC stated that new baking equipment has been ordered.
Correction: Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the rolling carts have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed several metal pans 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.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing buckets being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 The quatenary ammonium sanitizer in the buckets measured at 500 PPM. PIC corrected to measure 200 PPM.
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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04/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Panera Bread #805, 1760 Carl D. Silver Parkway, Fredericksburg, VA 22401 »