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HomeMy WebLinkAboutPanera Bread #4988 Hwy 70 011449 06 29 17.GK.PDFFood Establishment Inspection Report Score: 98 EStablishmerlt Name: PANERA BREAD 9-4988 HWY 70 Establishment ID: 2018011449 Location Address: 2260 HWY 70 SW ® Inspection ❑ Re -Inspection City: HICKORY State: NC Date: 0 6 1 .29 1 2 0 1 7 Status Code: H Zip: 28602 County: 18 Catawba Time In: 0 3 : 1 7 * pm Time Out: 4 : 4 1 � Pm : Permittee RAISING DOUGH, LLC DBA PANERA BREAD Total Time: 1 hr 24 minutes Telephone: (828) 624-0272 Category #: II Wastewater System: �kMunicipallCommunity ❑ FDA Establishment Type:On-Site System � No. of Risk Factor/Intervention Violations: Water Supply: ❑O MunicipallCommunity ❑On -Site Supply No. of Repeat Risk Factorllntervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: Contributing factors that increase the chance ofdeveloping foodborne illness. Public Heath Interventions: control measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Practices: Preventative measuresto controlthe addition ofpathogens, chemicals, and physical objects into foods. n -.1 1-1 — Compliance Status avr col R 1111 1 n our n,n nro Cam pliance Status avr col n vR Supervision .2652 Safe Food and Water .2653, .2655, 1658 € ❑ ❑ PIC Present; demonstration -Certification by accredited program and perform duties 2 ❑ ❑ ❑ ❑ 23 ❑ ❑ Pasteurized e s used where required eggs q ❑ _ Fol ❑ ❑ ❑ Employee Health -2652 29 ❑ Water and ice from approved source M + 0 ❑ ❑ ❑ 7 ❑( ❑ Management. employees knowledge; es onslhllltles & re ortin ©0� ❑ ❑ ❑ 30 ❑ ❑ It Variance obtained for specialized processing P P g El . 0 El El Elmethods 3 ❑ Proper use of reporting. restriction & exclusion 000 ❑ ❑ ❑ Food Temperature Control .2653, .2654 Gcod Hygienic Practices .26 52, .265331 d ❑ Proper cooling methods used; adequate equipment for temperature control El Fol El El El E] Proper eating, tasting. drinking or tobacco use 000 E] 1:11:1 32 E]❑ E]Plant food properly cooked for hot holding El 0 El El El5 [ ElNo discharge from eyes. nose or mouth + ❑0 El El El33 El El EE::] Approved thawing methods used El Fol El El ElPreventing Contamination by Hands .2652,.2653,2655,.2656 a El clean & properly washed a 00 ❑ ❑ ❑ 34 El ❑ Thermometers provided & accurate El:= El El El El 7 ❑ ❑ ❑ No bare hand contactwith RTE foods or pr - a roved alternate rocedure properly wed 3 ❑❑ ° ❑ ❑ ❑ Food Identification .2653 35 14 ❑ Food properly labeled- original container ❑ 0 ❑ ❑ ❑ B f ❑ Handwashing sinks supplied & accessih z l°❑ ❑ ❑ ❑ Prevention of Food Contamination .2652,.2653, 2 6 54, .2 65 6, .2 65 7 Approved Source .26 53, 2655 as ❑ Insects & rodents not present; no unauthorized animals E] ❑❑❑ 9 d ❑ Food obtained from approved source z 00 ❑ ❑ ❑ 37 ❑Contamination prevented during food preparation. storage &display O1❑❑❑ 1U ❑ ❑ Food received atpropertemperature z 00 ❑ ❑ ❑ 38 t ❑ Personal cleanliness l s ❑ l ❑ ❑ 11 ❑ Food in good condition. safe & unadulterated000❑❑❑Required 39 ❑ Wiping cloths: properly used & stored s❑(]❑ ❑ ❑ 121y1 ❑ ❑ ❑ records available: shell stock tags. parasite destruction ` ❑Protection 40 [�] ❑ ❑ Washing fruits & vegetables l ❑ ❑ ❑ from Contamination .2653,.2654 13 el ❑ ❑ ❑ Food separated & protected 3 ❑El ❑ ❑ ❑ Proper Use of Utensils .2653, .2554 41 [�] ❑ In -use utensils: properly stored s °❑ ❑ ❑ ❑ 14 ❑ Food -contact surfaces: cleaned & sanitized a 0 0❑ ❑ ❑ ❑ 42 ❑ Utensils, equipment &linens: properly stored. dried & handled I °❑ EEE 15 Ur] ❑ Proper disposition of returned, previously served, reconditioned. & unsafe food z ❑❑ ❑ ❑ ❑ 43 ❑ Q Single -use & single -service articles: properly stored & used ' ° ❑ ❑ ❑ Pot ntially Hazardous Food TimefFem perature .2653 16 ❑ ❑ Proper cooking time & temperatures 3 0❑ ❑ ❑ ❑ 44 ❑ Gloves used properly = E1 ❑ ❑ ❑ 17 [A J ❑ ❑ Proper reheating procedures for hot holding 3 0® ❑ ❑ ❑ Utens€€s and Equipment .2653,.2654, 1663 45 ❑ [� Equipment, food & non-food contact surfaces approved. cleanable. properly designed, constructed. & used °❑ ❑ ❑ ❑ 1s ❑ ❑ Proper cooling time &temperatures 3 0 °❑ ❑ ❑ ❑ 19 ❑ ❑ Proper hot holding temperatures 3 00 ❑ ❑ ❑ 48 iI ❑ Warewashing facilities: installed, maintained. &1 used: test strips s °❑ EEE 20 ❑ ❑ ❑ Proper cold holding temperatures s HE ❑ ❑ ❑ 47 ❑ 0 Non-food contact surfaces clean 0 ❑ ❑ ❑ 21 [4 ❑ ❑ ❑ Proper date marking & disposition 3 0°❑ ❑ ❑ ❑ Phy ' al Facilities .2654, 2655, 2656 22 ❑ ❑ [J ❑ Time as a public health control: procedures & ecords OE] ❑ ❑ ❑ 43 ❑ Hot & cold water available: adequate pressure z e 0 ❑ ❑ ❑ Consumer Advisory .2653 49 [t ❑ Plumbing installed; proper backflow devices z + °❑ ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or foods 50 ❑ J Sewage &waste water properlydisposed z 1 0❑ ❑ ❑ ❑undercooked Highly susceptible Populations .2653 51 ❑ Toilet facilities: properly constructed, supplied &cleaned S , ° ❑ ❑ ❑ ❑ 24 ❑ ❑ Pasteurized foods used: prohibited foods not offered E EI ❑ ❑ ❑ 52 ❑ Garbage & refuse properlydisposed; facilities maintained _ °❑ ❑ ❑ ❑ Chemica€ .2653,.2657 25 ❑ ❑ �] Food additives: approved & properly used ❑ °❑ ❑ ❑ ❑ 53 ❑ Physical facilities installed. maintained & clean s o❑ ❑ ❑ ❑ 26 m ❑ ❑ 7oxicsubstances properly identifed stored, 3 used 2 00 ❑ ❑ ❑ 54 ❑ Meets ventilation & lighting requirements; designated areas used _ . F ❑ ❑ ❑ Conformance with Approved Procedures .2853, .2554, 2658 Deductions: 2 27 ❑ ❑ Compliance with variance. specialized process,n z ❑ ] E]E]E]Total reduced oxygen packing criteria or HA pla JI.I. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program , DHHS is an equal opportunity employer. Sl{�iR�l CR QX Page 1 M Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Esta bIis hment Name: PAN ERA BREAD #4988 HWY 70 Establishment ID: 2018611449 Location Address: 2260 HWY 70 SW 0 Inspection ❑ Re -Inspection Date: 06/29/2017 City: HICKORY State: INC Comment Addendum Attached? ❑ Status Code: N County: 18 Catawba Zip: 28602 Category #: II Wastewater System: Q MunicipallCommunity ❑ On -Site System anera4988 covelIi.com Email 1: p � Water Supply: 0 MunicipallCommunity ❑ On -Site System Permittee: RAISING DOUGH, LLC DBA PANERA BREAD Email 2: Telephone: (828) 624-0272 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp soup steam well 178 chicken refrigeration 38 tomatoe refrigeration 37 HAM COLD CASE 39 TURKEY COLD CASE 42 SOUP STEAM WELL 155 LETTUCE COLD HOLD 40 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 43 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single -Service and Single -Use Articles -Storing - C KEEP SLEEVES PILLED UP ON SINGLE USE CUPS AND PLEASE DO NOT OVER FILL CUP DISPENSOR 45 4-101.19 Nonfood -Contact Surfaces - C REPLACE ANY CRACKED SCORTCHED STAINED CRACKED OR DENTED CONTAINERS AND PANS 4-501.12 Cutting Surfaces - C REPLACE OR RESURFACE CUTTING 47 4-601.11 {B} and (C) Equipment, Food -Contact Surfaces, Nonfood -Contact Surfaces, and Utensils - C CLEAN SHELVES ANC] CONTAINERSV First Last Person in Charge (Print & Sign): JACKIE ALVARADO First Last Regulatory Authority (Print & Sign):GREG KAIN REHS ID: 1655 - Kain. Greci REHS Contact Phone Number: { } - Verification Required Date: 1 1 North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program A DHHS is an equal opportunity employer. Page 2 of Food Establishment Inspection Report, aIH1a Y Spell Comment Addendum to Food Establishment Inspection Report Establishment Name: PANERABREAD 44988HWY70 Establishment ID: 20',8011449 Observations and Corrective Actions Violations cited in this report must he corrected within the time frames below, or as stated in sections 8-405.11 of the food code. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunity employer. Ak.' Page 3 of Faced Establishment m2pection Report, 312013 Y Spell