6: 1200-23-01-.02(3)(a) Employee seens switching tasks, changing gloves without washing hands in between. CA: trained employee and Person in charge
8: 1200-23-01-.06(3)(a) Splash guards Not high enough at hand sink to left of prep coolers. CA: advised Person in charge to provide a higher splash guard or keep food/food items away from hand sink. Hand sink will be checked during follow-up
8: 1200-23-01-.06(3)(a) No paper towels available at hand sink next to prep cooler, hand sink next to dish machine. CA: paper towels supplied to hand sinks
19: 1200-23-01-.03(5)(a)6. Top layer of soups slightly out of temperature. CA: advised Person in charge to have employees stir soups pcasionally.
20: 1200-23-01-.03(5)(a)6. Pizzas in drawer (left slightly ajar/open) and lettuce in drawer next to prep coolers out of temperature. CA: advised Person in charge to ensure that drawers are being closed to maintain cold holding temperatures. Pizza and lettuce placed in walk-in cooler to rapid-cool to 41F
36: 1200-23-01-.05(5)(k) Flies present in dish area and in back area
37: 1200-23-01-.03(3)(b)1. Personal phones/belongings stored on prep table with food items.
47: 1200-23-01-.04(6)(a)1.(iii) Storage area under hand sink in front area is dirty, looks like hand sink occasionally leaks and wastewater has been left sitting, damaging boxes of single-use items
57: “No smoking” signs or the international symbols are not conspicuosly posted at every entrance
Additional Comments
Adrian.johnson@panerabread.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
NA
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
