| I / Employee Health 13 different bacterial illness are highlighted from an email and hanging across from the office. PIC stating they have an employee reporting illenss agreement, with illnesses and symptoms that they have had to sign and are in the process of transferring to wireless system. During time of inspection, PIC was able to produce a paper stating if symptoms exist to be excluded from working with food. Ensure availablity for future reference.  |
| II / Good Hygienic Practices Did not observe food employees eating or drinking in food preparation areas. Did not observe discharge from eyes, nose or mouth during inspection. If employees are consuming drinks during food preparation times, ensure it is done with a cup that contains a lid and straw to prevent cross-contamination. Also ensure proper handwashing is done after drinking or eating prior to returning to work. |
| III / Preventing Contamination by Hand Handwashing facilities are located throughout the facility and are adequately supplied with soap, sign, paper towels and running hot and cold water. Ensure bathroom automatic faucets stay on for a minimum of 15 seconds. Ensure handwashing temperature of water is at least 100*F. |
| IV / Demonstration of Knowledge PIC has level 2 certification, however had multiple critical violations during time of inspection. PIC could answer some questions regarding food safety correctly. PIC stating Panera policy is to hot hold TCS soups at 170*F, soups are re-heated to 170*F as well. PIC could answer questions regarding calibrating thermometers as well as proper cold holding temperatures. Questions regarding sanitization of utensils and equipment when in use with TCS foods, were answered correctly, but had dirty equipment throughout facility. Cooling questions were not clearly answered. Ensure proper cooling of TCS foods (soups) is done. Educated on proper cooling parameters along with procedures. Cooling starts at 135*F. From 135*F to 70*F within 2 hours. From 70*F to 41*F or below within additional 4 hours. IF unable to reach any time/temperature parameter, must re-heat to 165*F for 15 seconds and start process again, or discard product. Ensure pans with product are no more than 2 inches deep. Ensure if using lids, they are cracked to allow hot air to escape. PIC stating Ice bath methods are being used. Cooling methods should also be used when slicing melons and tomatoes. Facility brings whole tomatoes from walk-in cooler to prep sink where they are placed into an ice bath before and during slicing. After slicing tomatoes, PIC stating they are returned to the cooler. Ensure tomatoes and melons are 41*F or below prior to use. |
| V / Food from Approved Source All foods are obtained from an approved source: Cygna Foods and FDF Commercary for dough and produce. |
| VI / Time/Temperature Controlled Safety Food All hot holding TCS foods were properly 135*F or above. TCS foods held in the Panini cooler were above 41*F due to cooler not funcitoning properly. TCS skim milk on coffee bar was at 43*F. PIC voluntarily discarded foods that were out of proper temperature. Ensure cold holding foods are 41*F or below. Ensure lids to cold holding units are closed as opening lids will allow cold air to escape and hot air to enter equipment, especially ones located near cooking equipment. |
| VII / Protection from Contamination Observed one container of pickles on floor in walk-in cooler, corrected during inspection. Raw whole shell eggs in panini cooler properly stored. All other foods were protected from contamination by separation, segregation and storage. |
| X / Chemical Observed sani buckets on food prep table above a white container of food on service line. Measured concetration in sani buckets to be at 100PPM throughout the line due to the sanitizer container to the automatic pump being very low/almost empty. Ensure frequent monitoring of sani buckets especially before rushes also ensure frequent changing/replacing of sanitizer water. This needs to be done when water becomes dirty in color or with particles of food. Ensure sanitizers are never stored above food or food preparation areas. |