| Violation Date |
Code |
Description |
| 2018-11-01 |
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. more frequent cleaning of floors under and behind equipme |
| 2018-11-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. repeat |
| 2018-11-01 |
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: found souffle mix containing spinach and opened pasteurized eggs cooling tightly c |
| 2018-11-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found various cut greens above 45 f in holding equipment. cdi- greens moved to walk-in cooler to rapidly cool. |
| 2018-07-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment and utensils.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed folde |
| 2018-07-11 |
33 |
3-501.13 use approved thawing methods. observed frozen vacuum packaged pulled chicken, packaged roasted turkey at 66 f in walk in cooler. determined frozen product had been thawed in water over 80 f and had been out of refrigeration for an hour or more. c |
| 2018-07-11 |
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: found opened hummus not date marked. pic voluntarily discarded. |
| 2018-04-09 |
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: found sliced tomatoes cooling by being placed directly into cooling in prep top. d |
| 2018-04-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2018-04-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found egg whites in holding shelf 131 f. cdi- product voluntarily discarded. |
| 2017-10-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep cooler unit on far end of make line, closest to rethermalizer, was not holding all foods at or below 45f. pic explained that a new compressor is coming later today or tomo |
| 2017-10-05 |
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 date marking for tomato sofrito (a pickled tomato product) indicates product is good for 21 day |
| 2017-10-05 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed chilled creamer pitchers w |
| 2017-10-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few fruit flies. |
| 2017-10-05 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed some of the single service cups in customer self-service area unprotected. others were covered with plastic sleeve. |
| 2017-05-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. upon arrival, observed pic working on make line without hair restraint. |
| 2017-05-25 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed dairy creamers at coffee s |
| 2017-05-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed soda nozzles with slight buildup. cdi - removed for cleaning. |
| 2017-02-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed most single service cups throughout facility stored unprotected. repeat. |
| 2017-02-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one damp wiping cloth stored on the breadboard in the bakery area. repeat |
| 2017-02-07 |
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 no date marking system in place for opened containers of milk. cdi - educated pic on food code rules. she will address with panera |
| 2017-02-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tuna salad, feta cheese, sliced yellow and white cheeses, and butter pats above 45f. pic believed that these items were sitting too long out of temperature control before being |
| 2017-02-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed dish machine not dispensing sanitizer into final rinse. pic confirmed machine had been in use this morning. cdi - bucket of sanitizer changed out, sanitizer then measured 100 ppm free ch |
| 2016-10-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed two soiled yellow handled scoops stored as clean. cdi - sent to dish pit. |
| 2016-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed items in cold drawers on back side of make line were not staying at or below 45f - see temp chart. also observed butter packets stored in container over ice near the hot soups |
| 2016-10-24 |
33 |
3-501.13 use approved thawing methods. observed prep sink with ice cubes and deli meats (still packaged) resting in the ice. pic said product were thawing and turned on the cold water to run. during the next 15-20 minutes pic had to repeatedly turn on wat |
| 2016-10-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a couple buckets for wiping cloths which had sanitizer below the minimum concentration of 150 ppm quat. buckets were refilled. |
| 2016-10-24 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed two knives stored in crevices of equipment. observed cutting board stored behind faucets of prep sink. |
| 2016-10-24 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unsleeved single service cups at self-service kiosks and at registers. repeat |
| 2016-05-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts _ cleaning needed in exterior of lemonade and green tea dispensers. |
| 2016-05-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - observed single service items with food debris and splash from trash can. 4-904.11 display and handle single-use and single-service ar |
| 2016-05-02 |
33 |
3-501.13 use approved thawing methods. - 0pts - observed items being thawed in water. ensure that thawing occurs under approved methods. |
| 2016-05-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - . .kale (51f), butter (54f), and melons (56f0 were out of temperature compliance. cdi- items cooled down. ensure that items are in proper cold holding equipment. |
| 2016-05-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - chlorine dish machine read 0 ppm. cdi- primed and read 200 ppm. // observed sanitizer (quat) buckets reading 0-100ppm.training shall be accomplished to ensure proper concentrations are reached a |
| 2016-05-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - 0 pts hand sink blocked by cart. cdi- cart moved. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - no paper towels at one |
| 2016-01-14 |
8 |
6-301.14 post a handwash sign at each handsink. - 0 pts - hand washing signs needed in the restrooms used by employees. cdi- left hand washing signs with pic. |
| 2016-01-14 |
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 - spinach souffle read 48f tightly covered with other items above it after 2.5 hou |
| 2016-01-14 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0 pts - observed avocados with stickers stored with in use avocados. ensure that before washing stickers are removed to clean the avocado in its entirety. |
| 2016-01-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - one quat sanitizer bucket read 100 ppm. cdi- bucket changed to read 200 ppm. |
| 2016-01-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - observed several cups with the lips exposed to customers and other sources of contamination. |
| 2016-01-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - observed minor cleaning needed on stored equipment not in use and shelving next to rethermerlizer. |
| 2015-10-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - minor cleaning needed in low boy of sandwich units. several lids and some food debris observed. |
| 2015-10-01 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0 pts - multi-use utensils and other items are being stored in closet in hallway of hospital. items are stored on the floor and |
| 2015-10-01 |
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 - 0pts - diced tomatoes and prepared cole slaw read 50 f and were tightly covered. |
| 2015-10-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - some items (cheese and deli meat) on the cold line of sandwiches read 47-49f. ensure that product is not being overfilled and maintained at 45f or below at all times. monitor |
| 2015-10-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - repeat - quat sanitizer read 50 ppm at dispenser and buckets. chemical bottle was empty. chlorine sanitizer of dish machine read 0 ppm. chemical container was almost empty. cdi- sanitizer switc |
| 2015-07-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed muffin pans stacked wet and clear container stacked wet. separate to air dry. |
| 2015-07-14 |
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 feta cheese date marked for 8 days (label says 7 days but they aren't counting first day). di |
| 2015-07-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed swiss cheese stacked too high in prep unit top. top portion of chee&se temped at 50f. top portion was discarded.observed individual butters in cold container at soup station tem |
| 2015-07-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 2 sanitizer containers at coffee station and one at bakery station below 150ppm quat. refilled to 200ppm quat. |
| 2015-07-14 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed 2 employees wash hands for less than 15 seconds. discussed with pic and she will educate e |