PANERA BREAD BAKERY CAFE, 501 E Hamilton Avenue, Campbell, CA 95008 - Restaurant inspection findings and violations

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Business Info

Restaurant: PANERA BREAD BAKERY CAFE
Address: 501 E Hamilton Avenue, Campbell, CA 95008
Type: Restaurant 6-25 Employees
Total inspections: 5
Last inspection: May 30, 2013
Score
(the higher the better)
97
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
Routine Inspection Aug 13, 2010 91
  • Adequate handwash facilities supplied & acc...
  • Demonstration of knowledge food mgr certification
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • No rodents, insects, birds, or animals
  • Proper hot and cold holding temperatures
Routine Inspection Jul 21, 2011 94
  • Adequate handwash facilities supplied & acc...
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • No rodents, insects, birds, or animals
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Wiping cloths: properly used and stored
Routine Inspection May 10, 2012 92
  • Food contact surfaces: clean and sanitized
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Oct 16, 2012 97
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Improper hot and cold holding temperatures
  • Inadequate ventilation and lighting in designated area
Routine Inspection May 30, 2013 97

Violation descriptions and comments

Aug 13, 2010

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Jul 21, 2011

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)

May 10, 2012

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

Oct 16, 2012

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)

May 30, 2013

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)

POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F. POTENTIALLY HAZARDOUS FOODS AT TOP PREP UNIT MEASURED BETWEEN 41-50F.
PARMESAN SQUEEZE BOTTLE OF BASIL PESTO WERE OBSERVED ON TOP OF ICE. CHEESE AND PESTO MEASURED GREATER THAN 41F.
STILL OBSERVED EQUIPMENT STACKED WHEN WET. INSUFFICIENT SPACE IS AVAILABLE FOR WET AND DRY EQUIPMENT.

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