PANERA BREAD STORE 2783

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Soufflé cheese. Mark for discarded 11/16/2025. Still stored in walk in cooler. Operator discarded the soufflé cheese. Corrected On-Site

Basic - Dining room beverage dispenser back splash area is soiled with black like substance.

Basic - Floor soiled/has accumulation of debris. Floors is soiled on cook line with old food debris between and underneath equipment

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters wasn't protected. Operator put a cover over them Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Sandwich station 2 not hold Cold Holding temps station #2 is using large amount of ice to keep Cold Holding tcs food to temp. Sandwich make station #2 slice cheese ; (43F - Cold Holding); chicken Salad (43F - Cold Holding); cooked shredded steak (43F - Cold Holding)

Basic - Equipment in poor repair. Observed hand wash sink on cook line is in poor repair. Hand wash sink is slowly detaching itself from the wall

Intermediate - No soap provided at handwash sink. Front line Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Condensation or other drainage not disposed of according to law. Ice machine at the self serve station leaking into a bucket that's stored on the counter.

Basic - Cutting board stained is no longer cleanable. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Stainless wall of cooler heavily soiled.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by back door and walk in cooler ceiling tile is soiled with black/brown substance.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on front line have accumulation of cutting grooves

Basic - Equipment in poor repair. Observed middle walk in freezer and under the counter reach in cooler gasket are in poor repair Observed cutting boards on front line are in poor repair. The corner of cutting boards are chip.

Basic - Exterior door has a gap at the threshold that opens to the outside.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 living fly not touching food. Called office talk to supervisor on duty. Stated next unannounced routine inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior has a little black like substance.

Basic - Beverage/ice dispensing lever or filling device on equipment used by employees to refill customer drinks allows contamination of the lip-contact surface during normal use. Observed dining beverages dispenser backsplash is soiled

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on cook line ceiling vents are soiled with dust. Observed by backdoor ceiling tile is are soiled and walk in cooler

Basic - Exterior door has a gap at the threshold that opens to the outside. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed both sandwich station #1 and Salad station interior and behind flip top covers are soiled Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler shelves are getting rusted

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in ringer of mop bucket. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Observed cutting board has grooves and soiled. - From follow-up inspection 2023-10-03: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-10-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled. Walk in cooler shelves are soiled Gaskets on the cook line cooler drawers soiled. - From follow-up inspection 2023-10-03: Time Extended

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Make line worker put on hat with gloves hands. Did not change gloves and wash hands

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed and posted Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in middle of make line. Operator stocked Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Oper does not inform conditional employees. Document is offered in Food safety training after orientation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Make line worker put on hat Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed and posted Corrected On-Site

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Shelves in walk in cooler have an accumulation of mold like substance

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several tiles in front area and lobby area are water stained. Operator stated the tiles are on order. Corrective Action Taken

Basic - Floor not cleaned when the least amount of food is exposed. Under equipment is soiled and has build up of dirt/debris.

Basic - Food stored on floor. Bag of rice flour stored on floor. Ripped and spilling onto floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make-line soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Sleeves wrapped and unwrapped on floor in corner storage area. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0ppm. Operator replaced bottle. Second test 50ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice chute at soda machine has an accumulation of mold like substance. Surface area surrounding dispenser nozzles of juice dispensers in lobby have an accumulation of mold like substance. Operator cleaned Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over bread make area has an accumulation of mold like substance

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.employee placed dirty dishes into dish machine then took clean dishes out. Educated Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken 45-47f cold holding Rice 54f cold holding , Manager disposed of products

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 45-47f cold holding Rice 54f cold holding Manager disposed of products

Basic - Accumulation of debris on exterior of warewashing machine. Employee cleaned Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over hand washing sink by cashier Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on non chemical side of split at mop sink

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is unable to provide proof of written plan for use of time as a public health control. Provided operator with paperwork Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator is unable to provide proof of training for some employees. Operator States that the food handler records do not populate on his computer because they were trained at a different store.

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food prep is not wearing a hair restraint. Operator provided a hat Corrected On-Site