Discussed with the person in charge:
1. facility has changed the menu and the counter area - lighting has changed significantly
2. using time as a public health control for the tomatoes
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored in quaternary sanitizer that measured 100 ppm between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Observed uncovered bread bowls on the service line that are subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: microwave, ice machine (corrected), spoons, ladles, scoops, stainless steel forks, plastic pans, and stainless steel pans. All small items were taken to the dish machine area.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: tops of all of the equipment, interior of the sandwich prep units, beverage tubes, and the sprayer nozzle
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted on the service line. Light measured 30 foot candles over the sandwich prep units and 26 foot candles over the bagel slicer.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors, walls, and ceiling are noted in need of cleaning to include the area around all of the air vent covers, light shields throughout the kitchen, caulking on the pre soak sink, and the drain pipes under the 3-compartment sink.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/04/2015 | Routine | |
Temperatures continued: Cream cheese reach in: hazelnut - 40'F, strawberry - 40'F, Walk in cooler: hazelnut cream cheese - 43'F, egg whites - 42'F, reheating box: broccoli/cheddar soup - 164
Discussed with the person in charge:
1. facility has a designated area where employees may eat and drink
2. coving under the registers
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed employee wash her hands for 10 seconds. Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash her hands before engaging in food preparation after touching bare human body parts. EHS instructed employee to wash her hands but she did not.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees are drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Cup and bottled water was discarded.
Correction: Provide a designated area where employees may drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Equipment - Good Repair and Proper Adjustment
Observation: The cabinet for the make line is observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board along the panini station is 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: storage shelves over the panini station, storage shelves beside the hot holding station, all of the sandwich prep units, beverage tubes, and the doors to the dish machine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the sandwich prep units and the air vent cover in the women's restroom are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/17/2014 | Routine | |
Temperatures continued: Walk in cooler: hazelnut cream cheese - 40'F, roast beef - 43'F, chocolate milk - 37'F, yogurt - 36'F, half and half - 37'F
Discussed with the person in charge:
1. facility has a new sandwich prep unit - provide specifications for the unit
2. discontinue placing items in the sandwich prep units until the equipment reaches 36-38'F
3. cleaning of baking pans
4. good hand washing techniques observed
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cubed tomatoes - 46'F and shrimp - 47'F in the sandwich prep unit were observed cold holding at improper temperatures. Foods were placed in the walk in cooler.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plastic plates and coffee cup
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine and coffee urns were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment 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.
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01/08/2014 | Risk Factor | |
Temperatures continued: Walk in cooler: shrimp - 35.4'F, Greek yogurt - 40'F
Discussed with the person in charge:
1. bread baskets
2. cooling of soups
Facility is very clean and well maintained - thank you!
- Jewelry - Prohibition (repeated violation)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Equipment - Good Repair and Proper Adjustment
Observation: The plastic bin for the sour cream in the walk in cooler was observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the storage shelves in the baker's area and the spout to the portable ice bin 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.
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06/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Panera Bread #899, 1005 Stafford Marketplace, Stafford, VA 22554 »