PANERA BREAD #767

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Food stored in undrained ice. drink ice in bulck container not constantly draining.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry, rings , while engaged in food preparation and service. multiple.

Basic - Employee with no hair restraint while engaging in food preparation. Food service employee with ineffective hair restraint.

Intermediate - Handwash sink not accessible for employee use at all times. Frontline Hand Wash Sink blocked by cart. Moved by manager. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket close to food tray on cart. Moved by manager.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Food service employee with no beard guard.

Basic - Food stored in undrained ice. Bulk ice stored in ice container not constantly draining. Person In Charge turned on faucet. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0 ppm. Person In Charge reset Dish machine. 100 ppm final cycle. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Tray of bread close to Hand Wash Sink. Moved by manager. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid egg 49°. Individual butters 50°. 50°. Cut fruit. 49°. Lettuce. 49°. Placed in cooler about 1 hr before. Items moved to another cooler. Corrective Action Taken Repeat Violation Admin Complaint

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. Cooler at end prep line not holding Time Temperature Controlled for safety at safe levels of 41° or below.

Basic - Food stored in undrained ice. Bulk ice in frontline ice container not constantly draining. Drain faucet opened by manager. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled base of drawer cooler. Prep line.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual butters at 55°, 60° in prep line chill box. Per Person In Charge. Placed at about 6:0 am. Ice added to container. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Drain cover(s) missing. Missing drain cover at mop sink. Replaced by manager. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.

Basic - Food stored in undrained ice. Non draining bulk ice containers. Prep line.

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.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and/or hand jewelry while engaged in food preparation and service.

Basic - Employee with no beard guard/restraint while engaging in food preparation. food prep employee no beard guard.

Basic - Food stored in undrained ice. Bulk ice container at prep line not constantly draining ice. Faucet turned on by manger. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage 120°. Cooked egg 118° , cooked egg 122° in hot hold tray. Items placed about 1 hr before. Operator discarded item. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink blocked by cart. Moved by manager Corrected On-Site

Basic - Food stored in undrained ice. Bulk ice stored in container not constantly draining. Frontline. Repeat Violation

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

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Drain cover(s) missing. Missing drain cover at mop sink.

Basic - Food stored in a location that is exposed to splash/dust. Coffee bags under plumbing. Moved by manager. Corrected On-Site

Basic - Food stored in undrained ice. Bulk ice in container not constantly draining.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed in cabinet with condiments below soda dispensing machine in dining area. Operator killed flying insect Corrected On-Site Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used to line pan of bacon. Non food grade Paper towel in direct contact with bacon

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (52°F - Cold Holding); in drawer next to express machine. Drawer was not fully closed. Operator closed drawer to chill lettuce. Re temped lettuce at end of inspection at 43°F Also, cut tomatoes (46°F - Cold Holding); house made Greek goddess dressing w/avocado (46°F - Cold Holding) in reach-in cooler drawers next to food warmer. Observed large mass of ice in fan area. Operator removed TCS items and placed in nearby reach-in cooler to chill Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on exterior of walk-in-cooler not working. No ambient thermometer in walk-in-cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to food warmer stained/ soiled Also, cutting board on reach in cooler across from food pick up window stained/ soiled Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Large trash can blocking hand wash sink next to coffee prep table. Operator removed trash can Corrected On-Site

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. Reach-in cooler drawers next to food warmer ambient temperature 47°F-49°F. Observed large mass of ice on fan area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Areas under reach-in cooler drawers on cook line soiled with food debris

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Portions of Thawing turkey deli meat 62°F while being thawed under running water. Operator placed turkey under refrigeration to chill Corrective Action Taken