| Violation Date |
Code |
Description |
| 2019-01-22 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed general cleaning needed on shelves, gaskets, and equipment throughout facility. increase cleaning frequency on nonfood-contact surfaces. |
| 2019-01-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed sliced cheese, chicken, and roast beef all holding above 41f. see temperature chart. cheese was overstacked in prep top cooler. as of january 1, 2019 all tcs items in cold h |
| 2019-01-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed multiple containers of eggs and one container of sausage below 135f in hot holding. see temperature chart. items in hot holding did not have hot water under the containers, |
| 2019-01-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple dirty utensils stored as clean on the shelf by the dish machine. the lip contact area of single service bowls and lids were stored on a soi |
| 2018-10-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed unwashed produce stored over ready to eat food in the walk in cooler. cdi- pic rearranged items. |
| 2018-10-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed old stickers on clean dishes on the back dish rack. cdi- pic removed dishes and placed dishes near dish machine. repeat |
| 2018-10-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees with wristbands on while prepping food. |
| 2018-10-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the handsink in the front bakery area. cdi- pic retrieved paper towels from storage. |
| 2018-10-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed the doors open on the dumpsters. cdi-the doors were closed. |
| 2018-10-30 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris on the wall behind the handsink near the |
| 2018-10-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. p observed wet stacking of dishes on the drying rack near the dish machine. ensure that dishes are separated for air drying.4-903.11 store cleaned equipment, utensils, linens and pa |
| 2018-05-10 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors opened. |
| 2018-05-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep cuts and grooves not allowing the surface to be effectively cleaned and sanitized. |
| 2018-05-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed several stacks of cups at self service kiosks, and at rester line not protected from contamination. |
| 2018-05-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed salad cooling in tightly covered container. observed tightly covered sand |
| 2018-05-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cutting gloves with brown residue stored as clean. cdi, gloves taken to be cleaned. |
| 2017-12-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage hot holding below 135 degrees. cdi items were discarded. |
| 2017-12-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at hand sink on far left. make sure to keep stocked. repeat |
| 2017-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plates, bowls, lemon cutter, scoops and tongs being stored as clean with significant food debris in it. observed container of standing liquid with foo |
| 2017-12-07 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed salad and sandwich not cooling at all after one hour; see temperature chart. product was moving at a rate .00 so based |
| 2017-12-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf ready to eatfood shall be date marked for no more than 7 days in junction with time/temperature parameters. observed tomato sofrito beingdate ma |
| 2017-12-07 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee come to line from back area (grabbing equipment/ingredients) then proceed to come to line wearing same gloves and begin touching bread w |
| 2017-12-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing bracelets while performing food preparation. make sure to have food employees remove jewerly other than a plai |
| 2017-12-07 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed minor debris and trash bag sitting on waste pavement. make sure to keep clean.*shared facility, will contact other |
| 2017-12-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee possessions comingling/laying directly on with some food ingredients (tea mixture). make sure to have a designated area for item |
| 2017-12-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed salads and sandwiches going out for catering that were placed in walk in c |
| 2017-09-05 |
46 |
4-501.14 ware washing equipment, cleaning frequency - c parts of ware washing shall be cleaned every 24 hours, as often as accumulation occurs or prior to use; this is to include baseboards, basin and spray arms etc. observed clogged spray arm with plasti |
| 2017-09-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so air drying will occur and sanitizer work effectively. |
| 2017-09-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf ready to eat food shall be date marked for no more than 7 days in junction with time/temperature parameters. observed tomato sofrito being date |
| 2017-09-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed catering going out for delivery. observed chicken thai salad was cold holding greater than 45 degrees. cdi salad discarded and remade.*had discussion with pic to ensure food is |
| 2017-09-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris and build-up on ice machine. observed build up on ice chute soda dispensing unit; make sure to increase cleaning frequency. |
| 2017-09-05 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee moving from prep sandwich station to front line (grab bagels), place bagel in toaster and then adjust apron/pants wearing same gloves th |
| 2017-09-05 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at far hand sink. cdi paper towels provided. |
| 2017-06-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a chair blocking the handwashing sink. cdi-the chair was removed. |
| 2017-06-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tomato buildup on the tomato slicer. cdi-the slicer was brought back to the 3-compartment sink for cleaning and sanitizing. |
| 2017-06-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on the counter instead of a sanitizer bucket. cdi-the cloths were placed into the sanitizer bucket. |
| 2017-06-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of wax bags stored on the floor at the storage area. have picked up off of the floor. |
| 2017-06-05 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed missing grouting on the flooring near the drain at the sandwich prep area. h |
| 2017-06-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the flip top units underneath the drawers, minor cleaning needed to the racks in the bakery walk in cooler, the barista reach i |
| 2017-02-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. obsered employee possession's being stored on top of mandarin oranges and on almond milk containers. segregrate and separate the designated area f |
| 2017-02-06 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service stacked up above cup holder in all cup holders. make sure not to stack above cup holder rim to prevent contamination. repeat. |
| 2017-02-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing watches and rings with design/stones. make sure to remove all jewelry other than a plan ring. |
| 2017-02-06 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed tomato sofrito marked for 21 days. unless panera has product assessment available for tomato sofrito, have to mark for 7 days perio |
| 2017-02-06 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed bag of black bean soup, broccoli and cheese and half bag of black bean previous cooled from prior night at 50 degrees. cdi a |
| 2017-02-06 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed all handsinks reading less than 70 degrees. cdi voluntarily closure, plumbing has been called. |
| 2017-02-06 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employees not washing hands before donning gloves or in between glove use. cdi informed pic regarding hand washing, when it should occur, food employee wash their hands. p |
| 2017-02-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. upon entering food establishment, did not observe a pic with a certification for food protection. |
| 2016-08-03 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - 0 pts - observed lemon slicer with debris on food contact area and sticker residue on the outside. |
| 2016-08-03 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p - observed employee about to put gloves on without proper hand washing. cdi - corrected by ehs. properly washed.2-301.12. follow the cleaning procedure to adequately wash your hands. u |
| 2016-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - rte, tcs foods in make top unit out of temperature compliance reading 46-542f (deli meats, tomatoes, lettuce, slaw, chicken etc. ). unit is reading 68f. cdi - pic states all |
| 2016-08-03 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - repeat - observed several lips of single service cups stacked at kiosk stations and behind counter unprotected. / 4-903.11(a) store single-use and single-servic |
| 2016-08-03 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - observed torn gaskets. replace. |
| 2016-04-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - detail cleaning needed in equipment where cooler drawers are throughout for crumbs and food debris./ cleaning needed in gaskets and exterior of so |
| 2016-04-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - repeat - observed several lips of single service cups stacked at kiosk stations and behind counter unprotected. / 4-903.11(a) store single-use and single-servic |
| 2016-04-25 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - 0 pts - soiled utensils stored in soiled old dipper well holder. discontinue p |
| 2016-04-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - observed lettuce drawers left open reading 61f. cdi- all leafy greens voluntarily discarded. pic shall ensure temperature compliance on all items. |
| 2016-01-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - detail cleaning needed in equipment where cooler drawers are throughout for crumbs and food debris. |
| 2016-01-21 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - 0 pts - observed several lips of single service cups stacked at kiosk stations and behind counter unprotected. |
| 2016-01-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - chicken, turkey, roast beef, lettuce all stored on the make top unit near toaster read 48-54f. discontinue over filling product on the line especially due to use and heat in a |
| 2016-01-21 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - repeat - observed tomato slicer and lemon dicer stored as clean with food debris. cdi- items placed at three comp sink to be rewashed. |
| 2016-01-21 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0 pts - observed food employees wash hands properly but recontaminate hands with hand sink handles. cdi- pic corrected employees. |
| 2015-08-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - tomato slicer and about 4 containers observed soiled. cdi- items were rewashed. 4-602.11 clean the equipment and utensils used with nontcs foods as required |
| 2015-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - upper portion of lettuce stored on make top unit read 50-53f. spinach, cheese, and pesto in ice bath were out of temperature. cdi- all items were placed in walk in cooler for |
| 2015-08-03 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - 0 pts - two scoops handles stored in direct contact of lettuce. cdi- scoop ha |
| 2015-08-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts- several containers observed with sticker residue. remove stickers to ensure proper cleaning. |
| 2015-08-03 |
49 |
5-205.15 maintain a plumbing system in good repair. - 0 pts - drain pipe for walk in cooler is not draining directly over floor drain. repair. |
| 2015-08-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0pts - some pans in need of air drying. ensure air drying occurs. |
| 2015-04-22 |
45 |
4-501.11 maintain equipment in good repair.- 0 pts - repair two door reach in to maintain food at 45f or below. |
| 2015-04-22 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - one sleeve of single service cups stored unprotected. ensure that cups are stored in dispenser or in plastic covering at all times. 4-903.11 (a) and (c) equipme |
| 2015-04-22 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf - 0 pts- establishment had two thermometers that were not properly working. cdi- establishment had other working thermometers. ensure that thermometers are being checked regularly for accuracy. |
| 2015-04-22 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - three sandwiches for catering read a temperature of 61f and 54f. all foods prepa |
| 2015-04-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - upper portions of pans of chicken, steak, turkey, and eggs stored on make top unit read 50-52f. cdi- all items were placed in walk in cooler for rapid cooling. avoid over filling units |
| 2015-04-22 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed employee move trash can with gloves and continue to work with food. employee was addressed. cdi- employee removed gloves, washed hands, and donned n |
| 2014-12-09 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed in the walk in cooler a container of expired sauce (labeled as discard on 11/19/14). cdi- |
| 2014-12-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed black mold buildup around chute of ice machine. verification required. |
| 2014-12-09 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed unlabeled gift p |
| 2014-12-09 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed an in-use cutting knife being stored between the wall of the prep cool |
| 2014-12-09 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed general cleaning needed along baseboards of dis |
| 2014-12-09 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed a sanitizer bucket on the floor. |
| 2014-07-11 |
42 |
4-901.11 equipment and utensils, air-drying required - c. observed a few wet stacked plastic pans. |
| 2014-07-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain cold food at 45f or below. observed a stack of bagged chicken at 50f. cdi - level lowered. |
| 2014-07-11 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. maintain sanitizers at approved levels. observed sanitizer buckets used throughout the facility were at 0 ppm. refilled at 300 |
| 2013-12-05 |
27 |
3-502.12 reduced oxygen packaging, criteriaobserved facility is double bagging left over soups at night and cooling in sealed bags.this issue is under consideration by the nc state rehs. awating decision on if this process is a violation and considered r |
| 2013-12-05 |
13 |
3-304.15 (a) gloves, use limitationrules require gloves be changed in between tasks or after soiling them.observed food employees open door with gloves and reteurn to handling ready to eat foods.cdi- through instruction |
| 2013-12-05 |
8 |
5-205.11 using a handwashing sink-operation and maintenancerules require hand sinks be accessible at all times.observed hand sink at bakery blocked and not accessible. cdi- removed |
| 2013-05-16 |
30 |
comply with 27; obtain a variance; or provide documentation on why this process is not rop. |
| 2013-05-16 |
6 |
employees were not washing their hands before donning gloves to work with food including when they were coming to work with food from other tasks. cdi. |
| 2013-05-16 |
8 |
a handwashing sink can not be used for any purpose other than handwashing. observed a pitcher sitting on the rear handsink. cdi. |
| 2013-05-16 |
13 |
single use gloves shall be used for only one task; such as working with ready to eat food; used for no other purpose; and discarded when damaged; soiled or when interruptions occur in the operation. observed multiple employees were wearing their gloves f |
| 2013-05-16 |
14 |
maintain the ice machine clean. observed black build up in the ice machine. cdi. |
| 2013-05-16 |
53 |
clean under and around equipment and shelving in the storage rooms. |
| 2013-05-16 |
39 |
cloths in use for wiping equipment counters shall be held in sanitizer between uses. observed wet wiping cloths sitting on equipment; not in sanitizer. |
| 2013-05-16 |
27 |
according to the pic the facility seals bags and chills them in ice baths. the soups are used every other day so they are stored for over a day in the sealed bag according to the pic. this requires the facility to comply with 3-502.12 which includes impl |
| 2013-01-14 |
27 |
a variance request; and procedural plan is required when using a specialized process. observed soups are chilled using a process categorized as reduced oxygen packaging. advised to develope procedures and document for future request. corrected by instr |
| 2013-01-14 |
30 |
advised to document procedures for chilling soups for future submittal. |
| 2013-01-14 |
26 |
clearly label working containers of toxic chemical. label with at least the common name of contents. observed spray bottle of cleanser mislabeled as sanitizer. container and solution discarded. |
| 2013-01-14 |
47 |
provide adequate cleaning of non-food contact surfaces. clean at frequencies to preclude any residue build-up. observed need for better cleaning on eqipment handles; fixtures and some shelving. maintain handwash sinks clean and free of residue. |
| 2013-01-14 |
39 |
wiping cloths must be stored in approved sanitizer between use. observed cloths not stored in approved sanitizer between use. advised. also; advised that sanitizer buckets must be stored elevated above floor. |
| 2013-01-14 |
4 |
emplyees shall eat; drink or use any form of tobacco only in designated areas where contamination of food can not result. observed employee chewing gum while engaging in handling; preparing exposed food. corrected during inspection. |