TOWNSHIP OF PEQUANNOCK 530 NEWARK POMPTON TURNPIKE POMPTON PLAINS, NJ TEL: # (973) EXT. 127

Transcription

1 530 NEWARK POMPTON TURNPIKE POMPTON PLAINS, NJ Activity Type: TEL: # (973) ET. 127 FULL Inspection Date: 5/27/2015 Reinspection ON or After: 5/27/2016 SATISFACTORY OWNER NAME: PANERA, LLC / ATTN: LICENSE MANAGER LAUMEIETRADE NAME: PANERA BREAD #1495 LOCATION (STREET ADDRESS): 187 COLUMBIA TPK. CITY: FLORHAM PARK ZIP CODE: MAILING ADDRESS: 187 COLUMBIA TPK. PHONE: AMANDA.JOHNSTON@PANERABREAD INSPECTING OFFICIAL: LICENSE #: B HEALTH OFFICER: PETER CORREALE LICENSE # A-361 RISK TYPE: 2 Time/Activity Date: 5/27/2015 Start Time -1: 14:38 End Time: 14:38 Date: 5/27/2015 Start Time-2: End Time: RISK FACTOR are improper practices identified as the most common factors resulting in foodborne illness ( INTERVENTIONS are control measures to prevent FBI. "" Marked in appropriate Boxes IN=In Compliance - OUT=Not in Compliance - NO=Not Observed - NA=Not Applicable - COS=Corrected On-site - RV=Repeat Violation IN OUT RV NO NA COS **** MANAGEMENT PERSONNEL **** 1 PIC demonstrates knowledge of food safety principles pertaining to this operation. 2 PIC in Risk Level 3 Retail Food Establishments is certified by January 2, Ill or injured foodworkers restricted or excluded as required. **** PREVENTING CONTAMINATION FROM HANDS **** 4 Handwashing conducted in a timely manner; prior to work, after using restroom, etc. 5 Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous lathering. 6 Handwashing facilities provided in toilet rooms and prep areas, convenient, accessible, and unobstructed. 7 Handwashing facilities provided with warm water; soap & acceptable hand drying method. 8 Direct bare hand contact with exposed, ready-to-eat foods is avoided. **** FOOD SOURCE **** 9 All foods, including ice and water, from approved sources with proper records. 10 Shellfish/Seafood record keeping procedures; storage; proper handling; parasite destruction. 11 PHFs received at 41F or below. Except: milk, shell eggs and shellfish (45F). **** FOOD PROTECTED FROM CONTAMINATION **** 12 Proper separation of raw meats and raw eggs from ready-to-eat foods provided. 13 Food protected from contamination. 14 Food contact surfaces properly cleaned and sanitized. **** PHFs TIME/TEMPERATURE CONTROLS **** 15 SAFE COOKING TEMPERATURES (Internal temperatures for raw animal foods for 15 seconds) Except: Foods may be served raw or undercooked in response to a consumer order and for immediate service. 130F for 112 minutes: Roasts or as per cooking chart found un 16 PASTEURIZED EGGS: substituted for shell eggs in raw or undercooked egg-containing foods, i.e. Caesar salad dressing, hollandaise sauce, tiramisu, chocolate mousse, meringue, etc. 17 COLD HOLDING: PHFs maintained at Refrigeration Temperatures (41F). 18 COOLING: PHFs rapidly cooled from 135F to 41F within 6 hours and from 135F to 70F within 2 hours. 19 COOLING: PHFs prepared from ingredients at ambient temperature cooled to 41F within 4 hours. 20 REHEATING: PHFs rapidly reheated (within 2 hours) in proper facilities to at least 165F; or commercially processed PHFs heated to at least 135F prior to hot holding 21 HOT HOLDING: PHFs Hot Held at 135F or above in appropriate equipment. 22 TIME as a PUBLIC HEALTH CONTROL: Approval; written procedures; time marked; discarded in 4 hours. 23 SPECIALIZED PROCESSING METHODS: Approval; written procedures; conducted properly. 24 HIGHLY SUSCEPTIBLE POPULATIONS: Pasteurized foods used; prohibited foods not offered. **** SAFE FOOD & WATER/PROTECTON FROM CONTAMINATION **** 25 Hot and cold water available; adequate pressure. 26 Food properly labeled, original container. 27 Food protected from potentially contamination during preparation, storage, display. 28 Utensils, spatulas, tongs, forks, disposable gloves provided & used to restrict bare hand contact. Raw fruits & vegetables washed prior to serving. 29 Evaluation: FOODBORNE ILLNESS RISK FACTORS AND INTERVENTIONS Name of Inspecting Official Signature of Inspecting Official

2 Wiping cloths properly used and stored. Toxic substances properly identified, stored and used. Presence of insects/rodents minimized; outer openings protected, animals are allowed. Personal cleanliness (fingernails, jewelry, outer clothing, hair restraint). **** FOOD TEMPERATURE CONTROL **** Food temperature measuring devices provided and calibrated. Thin-probed temperature measuring device provided for monitoring thin foods (i.e. meat patties and fish fillets). Frozen foods maintained completely frozen. Frozen foods properly thawed. Plant food for hot holding properly cooked to at least 135F. Methods for rapidly cooling PHFs are properly conducted and equipment is adequate. **** EQUIPMENT, UTENSILS & LINENS **** Materials, construction, repair, design, capacity; location, installation, maintenance. Equipment temperature measuring devices provided (refrigeration units, etc). In-use utensils properly stored. Utensils, single service items, equipment, linens properly stored, dried and handled. Food and non-food contact surfaces properly constructed, cleanable, used. Proper warewashing facilities installed, maintained, cleaned, used; sanitizer test strips available, used. **** PHYSICAL FACILITIES **** Plumbing system properly installed; safe and in good repair; no potential backflow or back siphonage conditions. Sewage & waste water properly disposed. Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. Design, construction, installation & maintenance proper. Adequate ventilation; lighting; designated areas used. Premises maintained free of litter, unnecessary articles, cleaning and maintenance equipment properly stored; and garbage and refuse properly maintained. All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. IN OUT RV NO NA COS Name of Inspecting Official Signature of Inspecting Official

3 Item # NJAC 8:24 REMARKS #5 2.3 (c) How hands must be washed: Food Employee did not follow proper hand washing procedure. Soap and/or warm water not used. Asked FH to use soap and scrub for seconds then rinse. COS #6 6.7(n) Hand sink at the front of the salad/sandwich prep area was obstructed by the following items: Push cart with sanitized bowls and plates, broom and dust pan. All hand sinks must be accessible at all times to allow for proper and timely hand washing. This was COS by the PIC removing the cart and dust pan. #6 6.7(0) Prohibited use for other purposes: Old food residue was observed in the hand wash sink in the front behind the juice bar. COS food residue was removed from the sink. #7 6.7(e) Properly equipped with warm water: Water temperature was corrected at the time of inspection. COS #14 4.6(a-b) Food contact surfaces shall be sanitized: Bowls, plates and eating utensils were not properly sanitized - the tube that feeds the sanitizer solution to the the dishwasher was not all the way in the container, therefore not allowing sanitizing agent to work properly. COS #14 4.6(a-b) The chemical dishwasher is not properly working. After observation, it appears that the chemicals are not being pumped into the machine. The first time inspector checked the test strip was showing 0ppm - PIC pushed the tube in further deeper into the sanititizer container. Second wash, the sanitizer strip was showing 100 ppm. COS #17 3.5(f)2 The following refrigerator units is not maintaining food temperatures of 41 F or below. Bane marie top behind the soup: Diced Tomatoes with Pesto Sauce: 43 F, Tuna Salad: 43.5 F --> Borderline Randell 2-door LowBoy: 59 F (No Thermometer) Food was were moved into the walk-in PIC - placed a called for these (2) units #41 4.2(c)5 Ambient air thermometers maintained and have appropriate range: Observed refrigeration units not equipped with inside thermometers (low boys and walk-ins). COS #44 4.6(i) Cleaning Frequencies (microwaves, baking equip.): Observed food debris in (1) unit to the left of the soup and (2) units to the right of the soup station. #45 4.8(d) The wash, rinse and sanitize solution shall be maintained clean. Food handlers were observed placing dirty dishes in all 3 compartments, therefore dirtying the water in all 3 compartments. The staging area for dirty dishes (to the left of the 1st compartment) was observed to be full of dirty dishes as well. Staff should also be educated on the proper ware washing so that they know not to place dirty dishes in the 2nd and 3rd compartment. The water in this basin should be clear. At the time of inspection it was full of food residue. RV #45 4.8(l) Sanitizer concentration shall be checked with test kit: Sanitizing solution in the dishwasher must Name of Inspecting Official Signature of Inspecting Official

4 be checked frequently. Test kit must be available in the ware washing area at all times. #50 6.3(c) Dressing area and locker requirements: All personal items must be stored in a designated area away from food and food related items. Personal items, bags, were observed under the cash register. RV #52 All required signs (hand washing, inspection placard, etc.) provided and conspicuously posted. Provide choking poster in dining room in public view (American Red Cross). Temps: Drink Station: 2-door beverage air refrigerator: 36.3 F 1-door beverage air refrigerator: 38 F // Low fat Vanilla Yogurt: 42.8 F Salad/Panini Refrigerator/Sandwich: (Top): 39 F Caesar Dressing: 36.3 F (Bottom) 38 F Pineapple chunks: 39.8 F Randell refrigerator: 56 F --> Not keeping temperature (Paninis were moved to the walk-in). (Top): 39 F Chicken Salad (Cranberry/Almonds): 35.6 F // Grilled Chicken: 33.8 F (Bottom): 38 F Ground Turkey: 40.3 F // Diced Tomatoes: 41.6 F Hot holding: Chicken Noodle: F French Onion Soup: F Potato Soup: F Broccoli and Cheddar Soup: F Re-Thermalizer (Soups): 171 F Salad/Sandwich: (Top): 66 F Unit was broken down and food was placed in walk in (Bottom): 38 F Pickles: 40.8 F // Sliced Ham: 41.8 F Far unit: Top: 35 F - Diced Tomatoes: 39.7 F Bottom: 36 F Bakery refrigerator LowBoy: 38 F Name of Inspecting Official Signature of Inspecting Official

5 Walk in refrigerator (end): 41 F // Strawberry: 38.1 F Walk in freezer: 20 F Walk in refrigerator (Bakery): 43 F Notes: Staff should also be educated on the proper ware washing so that they know not to place dirty dishes in the 2nd and 3rd compartment. Must also educate on how to use the test strip and how to inspect if the the tube to the sanitizing agent is working correctly. Posted: Satisfactory All violations must be corrected as soon as possible to conduct re-inspection Name of Inspecting Official Signature of Inspecting Official