PANERA BREAD BAKERY

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed one employee at front service sandwich make station remove old gloves, and wore new gloves without first washing hands. Discuss with employee to always wash hands when changing gloves, employee washed hands, then wore new gloves at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment are soiled.

Intermediate - Spray bottle containing toxic substance not labeled. Located at mop sink. Manager discarded chemicals into mop sink at time of inspection.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards and establishment with cut marks.

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed blueberries and strawberries, stored over ready to eat cantaloupe and pineapples and walk in cooler. Manager relocated all ready to eat items to an approved location at time of inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Food stored on floor in freezer manager raised item off the floor. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Soiled towels on food prep cart next to soup warmer , manager moved to towels. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce Above Ready to eat tea in walk in cooler dirty towels, manager moved items. Corrected On-Site

High Priority - Employee touched personal items and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal cellphone then handled cheese and other food items in walk-in cooler. Discussed with operator, operator spoke with employee then employee washed hands at time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler at front line Cold Holding: hummus 46 F, cooked chicken 49 F, roasted corn 49 F. Operator moved items to walk-in freezer, re temp: green yogurt 43F, cooked chicken 42 F, roasted corn 43 F. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few pieces of egg patty 130-132 F stored in hot box on front line. Operator reheated and temped 167 F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the bagel slicer soiled with old food debris.

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. 3 employees expired. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler under 3 microwaves on front service line: cooked rice 47 F, yogurt 45 F, corn salsa 45 F, cooked dark meat chicken 45 F. Operator moved items to walk-in freezer. Re temp: cooked rice 40 F, yogurt 43 F, corn salsa 42 F, cooked dark meat chicken 43 F. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at front bakery counter. Operator replaced batteries and dispenser working properly. No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at salad bar at front service line. Operator restocked paper towel. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee training expired on 02/09/2024.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 4 pieces of cooked egg white 130-131 F hot holding at front service area. Operator reheated egg white, temped 180-182 F at time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by a large trash can at dish washing area. Employee moved trash can at time of inspection. 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. Provided by email.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At front Bakery service area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler under microwaves at front service area: Cold holding: cooked chicken 44 F, hard boiled egg 44 F, shredded cheese 45 F, cut lettuce 46 F, cut tomato 44 F, hummus 45 F. Operator moved items to walk-in freezer for rapid cooling at time of inspection. Re temped: Cold holding: cooked chicken 40 F, hard boiled egg 41 F, shredded cheese 43 F, cut lettuce 41 F, cut tomato 40 F, hummus 41 F. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. Milk and creamer at self service coffee station. Operator time marked at time of inspection. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. 1 of the 3 microwaves at front service area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in coolers gaskets soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine ice chute soiled at drive thru window.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with mold like substance at front bakery service counter.

High Priority - Employee washed hands with cold water. Observed employee washed hands with cold water in handwash sink by the entrance of the cook line. Discussed with operator about proper hand washing procedures, employee washed hands again with hot water. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Displayed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a sandwich knife stored in between reach-in cooler and prep table by drive thru window. Employee removed to three compartment sink. Corrected On-Site