5-205.11; Priority Foundation; Observed scooper stored inside handwashing in drive thru area. A handwashing sink may not be used for purposes other than handwashing. CDI-Scooper was move to three compartment sink.
0.0
16.
4-601.11 (A); Priority Foundation; Observed a few clean food containers and utensils with food and sticker residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Food containers and utensils were moved to three compartment sink.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed food debris inside holders for utensils and cleaned utensils stored on soiled green shelving in dish washing area. Cleaned equipment, utensils, linens, single service and single use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Increase cleaning of utensil holders and utensil drying shelf.
0.5
49.
4-601.11(B) and (C); Core; Observed sides of sheet pan racks in walk-in cooler need cleaning and dusty wires/monitors above food prep areas. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
3-501.19; Priority Foundation; Observed milk, cream, half and half in carafes on TPHC at self service were held past 4 hours. The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. CDI-Items above were discarded.
NOTE: Since a 4 hour hold time is used in facility, ensure procedure is revised to states a 4 hour hold time (not 6 hours, since a 6 hour hold time, with temperature monitoring, is not being used).
1.5
48.
4-302.14; Priority Foundation; Observed establishment did not have correct test strips for quaternary ammonium sanitizer. Manager stated the establishment uses Sink and Surface sanitizer but EcoLab mistakenly brought Multi-Quat sanitizer per their last delivery. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Verification Required: Send a picture of obtained quaternary ammonium test strips to EHA via text (984-233-0358) by Friday February 16, 2024.
0.5
49.
4-601.11(B) and (C); Core; Observed slightly soiled shelving in walk-in cooler and utensil shelf in dish area. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
0.0
General Comments
Verification Required: Send a picture of obtained quaternary ammonium test strips to EHA via text (984-233-0358) by Friday February 16, 2024. Follow-Up: 02/16/2024
4-601.11(B) and (C); Core; Observed soiled shelving in cooler in drive thru area. Slightly soiled shelving and push cart in dish washing area. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning in these areas.
0.5
55.
6-501.12; Core; Observed soiled walls at three compartment sink and dusty ceiling vents in women's restroom. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
4-901.11; Core; Observed some clean food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
47.
4-501.11; Core; Observed bottom drawer of both lettuce coolers did not completely close. Manager stated it was due to ice build-up inside. Equipment shall be maintained in good repair. Repair/replace lettuce coolers.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler and bakery walk-in cooler, exterior of black ice bins, bottom interior of lettuce pull out drawer, cooler gaskets, inside of cabinets at front cashier/bakery area and sides of sheet pan racks. Non food contact surface shall be maintained clean. Increase cleaning on these surfaces.
0.5
55.
6-501.12; Core; Observed dusty fan vents in bakery walk-in cooler. Physical facilities shall be maintained clean. Increase cleaning in this area.
3-501.16 (A)(2) and (B); Priority; Observed some TCS foods with temperatures above 41F (see temperature chart above). Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(time/Temperature Control for Safety) food shall be maintained at 41F or less for cold holding. CDI-Items were moved to walk-in cooler.
1.5
44.
4-901.11; Core; Observed employee using towel to dry container lids after washing. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining and may not be cloth dried. Store clean equipment and utensils in a self-draining position that allows air drying.
0.5
47.
4-101.19; Core; Observed parchment paper being used to line shelving for cups, bowls, lids and clean utensils on push cart. Non food contact surfaces that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Use vinyl liner or other material that is easily cleanable.
0.0
48.
4-302.13; Priority Foundation; There was no available temperature measuring device for high temp dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI-Manager placed an order for thermometer during inspection.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler, bottom interior of pull out drawers, cooler gaskets, inside of cabinets at front cashier/bakery area and sides of sheet pan racks. Non food contact surface shall be maintained clean. Increase cleaning on these surfaces.
0.5
54.
5-501.115; Core;Observed significant cardboard and trash on the ground around dumpster area. The storage area/enclosure for trash/ recycling shall be maintained clean and free of unnecessary items. Work with property landlord and strip mall businesses to maintain this area picked up and clean and sanitary at all times.
0.5
55.
6-501.12; Core; Observed soiled floor underneath shelving in walk-in cooler, dusty fan vents in walk-in, ice buildup on walk-in freezer floor(trip hazard), flooring near soda machine in drive thru area, and back kitchen walls. Physical facilities shall be maintained clean. Increase cleaning frequency in these areas.
3-501.16 (A)(2) and (B); Priority; Observed many cold TCS* foods at incorrect food temperatures (see temperature chart)...Unless actively preparing or properly cooling, cold TCS foods shall be maintained at 41F or less...CDI by properly refrigerating foods. NOTE: Ensure ALL prepared cold foods are at 41F or less BEFORE putting them into make line refrigerators or drawers. Use calibrated thermometers to check food temperatures before foods are places in make line tops or drawers.
1.5
33.
3-501.15; Priority Foundation; Observed cut lettuce and leafy greens recently prepped cooling in refrigerated salad cooler. Proper cooling methods of TCS (Time/Temperature Control for Safety) food prepared from room temperature use shallow pans,or ice-water bath, rapid cooling equipment (walk-in cooler or freezer). CDI-Items were moved to walk-in cooler to cool faster.
0.5
53.
6-501.18; Core;Observed soiled underside of urinal in men's restroom. Plumbing fixtures shall as toilets, handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
0.0
54.
5-501.115; Core; Observed significant cardboard and trash on the ground around dumpster area. The storage area/enclosure for trash/ recycling shall be maintained clean and free of unnecessary items. Work with property landlord and strip mall businesses to maintain this area picked up and clean and sanitary at all times.
0.5
54.
5-501.113; Core; Outside dumpsters had top lids missing...Refuse/recycling dumpsters shall have tight-fitting lids and doors...Provide lids on dumpsters or replace dumpsters with intact lids.
0.0
55.
6-501.11; Core; Observed large accumulation of ice on walk-in freezer condenser unit, fan cover and freezer door. Physical facilities shall be maintained in good repair. Repair walk-in freezer.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
4-601.11 (A); Priority Foundation; Observed a few clean utensils with sticker residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Utensils were moved to three comp sink.
0.0
24.
3-501.19; Priority Foundation; Observed 6 hour TPHC used for milk, cream, half and half in carafes at self service but no temperature monitoring. The food shall be monitored to ensure the warmest portion of the food does not exceed 70F during 6 hour period. CDI by educating manager and having temperature log in place.
NOTE: Recommend using 4 hour time hold instead so no temperature monitoring is required.
1.5
33.
3-501.15; Priority Foundation; Observed cut lettuce and leafy greens recently prepped cooling in refrigerated salad cooler. Proper cooling methods of TCS (Time/Temperature Control for Safety) food prepared from room temperature use shallow pans,or ice-water bath, rapid cooling equipment (walk-in cooler or freezer). CDI-Items were moved to walk-in cooler to cool faster.
0.5
44.
4-901.11; Core; Observed some clean food containers stacked while wet. After cleaning, sanitizing equipment and utensils shall be stored in self-draining position that allows air drying. Try cross stacking(pyramid style) for air drying.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled walk-in cooler shelves. Non food contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food residue and other debris. Increase cleaning frequency in this area.
0.0
53.
6-501.18; Core; Observed soiled underside of urinal in men's restroom. Plumbing fixtures shall as toilets, handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
0.0
54.
5-501.115; Core; Observed significant cardboard and trash on the ground around dumpster area. The storage area/enclosure for trash/ recycling shall be maintained clean and free of unnecessary items. Work neighboring businesses and property landlord to maintain the dumpster area.
0.5
55.
6-501.12; Core; Observed dusty ceiling vents and soiled back kitchen wall at three comp sink. Physical facilities shall be clean as often as necessary to keep them clean. Increase cleaning in these area.
0.5
55.
6-501.11; Core; Observed light fixture in walk-in freezer not working. Physical facilities shall be maintained in good repair. Replace light bulb.
0.0
General Comments
No signature due to COVID-19 precautions. Inspector: Nikia Lawrence Phone:984-233-0358 Email:Nikia.Lawrence@wakegov.com NOTE:Provide temperature indicator (Temperature labels or maximum registering thermometer/plate) for high temperature dish machine next inspection. Contact the dish machine service provider for available testing options. **Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources**
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...Inspection report sent via email to PIC, and EHS verified it was received before leaving establishment. No recipient signature due to COVID-19 precautions.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...Verification required for Items #46 and 49 on this report. By October 11, 2020, send photos of QA sanitizer test strips (#46) and properly installed double check valves (#49) to Lucy.Schrum@wakegov.com or text to 919-868-2565...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment...No recipient signature due to COVID-19 precautions. Follow-Up: 10/11/2020
OTHER TEMPERATURES OBSERVED: Beans-corn salsa/just thawed (Temp1): 55F (cooling-9:18); Beans-corn mixture/walk-in cooler (Temp2): 46-49F (cooling-11:40); TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Curtis and Fetco coffee makers do not appear to have double (dual) check valves on their water supply lines. If they do not have these valves, they shall be in place by next inspection or provide evidence that shows they are in place. (The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line)...*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
OTHER TEMPERATURES TAKEN: Chicken/main walk-in cooler (thaw): 30F; Lima beans&squash/main walk-in cooler: 34-36F; Chicken/main walk-in cooler: 41F...TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS...CFPM: Nicole Tejada - Exp. 5/2023
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*TCS: Time-temperature control for safety foods or also called potentially hazardous foods...*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...Verification visit to be made on March 17, 2017 to evaluate completion of Item #8 (5-202.12) on this report. Follow-Up: 03/17/2017
Gave operator updated Employee Health Policy 1-B./All foods at Panera come in precooked, therefore no actual 'cooking' occurs. Even fresh eggs are pasteurized.
Red sanitizer buckets were testing below 150ppm at beginning of inspection. Dispenser is providing around 400ppm, so buckets need to be refilled more frequently.
1.5
25.
Two coolers were missing or had inaccurate thermometers inside. Assure that all refrigeration units have working thermometers inside.
0.5
28.
Several flies observed in kitchen.
1.0
36.
Replace worn white cutting boards. Adjust door on barista cooler to seal when closed. Replace all rusty wall shelving.
0.5
45.
Ceiling and lights near air vent above panini grills needs cleaning.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Finish all transitional permit conditions by September 24, 2012.
