PANERA BREAD #4717

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets Employees removed jewelry. Corrected On-Site

Basic - Food stored on floor. Boxes of bread on floor in walk in freezers . Manager picked up box Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies at front counter self serve did not have packaged date or address.

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. Tested at 0ppm. Unit chemical solution was low. Operator replaced chlorine solution. Retested at 100ppm. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles of prep area drawer coolers. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic food storage containers wet nesting at ware washing storage rack. Repeat Violation

Basic - Floor area(s) covered with standing water surrounding water heater and mop sink.

Intermediate - No chlorine chemical test kit provided when using sanitizer at warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles in front prep line areas.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting across from dishwasher on storage rack.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front counter coffee station cooler, milk (52F - Cold Holding); yogurt (52F - Cold Holding). The items were moved to this cooler less than 4 hours ago. The items were moved to the cooler behind it to chill and cold hold. Corrective Action Taken

Basic - Buildup of food debris/soil residue on microwave door handles.

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. Dishwasher tested at 0ppm. Operator primed machine, retested at 100ppm. Corrected On-Site

High Priority - Vacuum breaker missing on splitter added to hose bibb at mop sink.

Intermediate - Food-contact surface soiled with food debris and dust. Containers used to store unwrapped utensils at front counter prep areas soiled with food debris and dust.

Basic - Buildup of food debris residue on reach in cooler door handles in front prep areas.

Basic - Unwashed avocados stored over ready-to-eat hard boiled eggs in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup (125F - Hot Holding) at steam table . Cook reheated chicken soup to 175° Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where pipes go into ceiling. Holes need to be sealed

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At front counter make station- employee touched floor with hands then proceeded to handle ice scoop and complete food order- educated operator- employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small reach in cooler drawers at end of make station - chopped lettuce 50F-cold holding - food not prepared or portioned today- food out of temperature for 45 minutes- operator over to walk in cooler to,quick chill. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled ceiling vents through kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone over prep table at make station- operator removed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. At make station - employee handling food orders with watch on- educated operator- employee removed watch.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.at steam table, sausage (115F - Hot Holding). Item in steam table less than 3 hours. Item reheating to 165°F to hot hold Corrective Action Taken

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable along front prep line. - From follow-up inspection 2022-08-11: Observed same. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee leaving cook line and returning putting on gloves without washing hands.

Intermediate - Spray bottle containing toxic substance not labeled. Observed at wooden prep table spray bottle with clear liquid no labeled. Operator labeled. Corrected On-Site

Basic - Ceiling tile missing. Observed over mop sink two missing ceiling tiles.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk-in freezer ice build up on floor

Portable fire extinguisher missing from its designated location. For reporting purposes only. Observed at back door fire extinguisher on floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.