Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Observed fruit cups in the customer service area at 44 degrees F. These cups were only half covered with ice. The level of the ice must be the same as the level of the fruits in order to keep these at 41 degrees F at all times. Staff poured more ice in the container.
Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
--Staff stated that the blenders that are used to make beverages with dairy products get run through the dish machine at the end of the night. They are rinsing the blender after every use. Blenders that are coming into contact with dairy throughout the day must be washed with hot soapy water, rinse with clear water then sanitize at least every 4 hours. Manager was informed about the cleaning procedure.
Certified Food Manager (CFM)
--The facility does not employee a CCHD Certified Food Manager. Chris is Servsafe certified. To comply with 46.103(a), at least one full-time employee must obtain a CCHD Certified Food Manager's certificate. Fax a copy the servsafe certificate to this office, to the attention of Tim Martin, to 610-344-5934 Within 1 week. An application for the CCHD certificate will be sent to you once the fax is received.
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