PANERA BREAD #4715

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle touching chicken in cooler at cook line Stored properly Corrected On-Site

High Priority - Time/temperature control for safety milk and half and half identified in the written procedure as a food held using time as a public health control has the wrong time marking( 9:16 pm). Operator marked properly - 10:30 am Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable- some at cook line;

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/soiled with accumulated food debris, grease, dust, or mold-like substance- observed mostly above the pick up counter at the sandwich station; - From follow-up inspection 2025-05-30: Time Extended

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 (Chlorine 0ppm)operator changed sanitizer bucket ; rechecked to 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (56F - Cold Holding); feta cheese (56F - Cold Holding);in drawers at cooler #1 at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved inside walk-in cooler Corrective Action Taken Repeat Violation Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sandwich station - sliced tomatoes (51 - Cold Holding); white cheddar (47F - Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours - see stop sale. turbo rail - portioned butter (43F-48F - Cold Holding) not portioned or prepared today held in unit under 2 hours - operator added ice and lid. Warning - From follow-up inspection 2024-09-09: turbo rail - portioned butter (42F - Cold Holding) white cheddar (47F - Cold Holding) not portioned or prepared today removed from walk in cooler held in overfilled container under 4 hours - operator moved to walk in cooler. Admin Complaint Corrective Action Taken

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Flip top on left side of sandwich station: Sliced mozzarella cheese (46F - Ambient cooling). Flip top sandwich station right side: American cheese (51F - Ambient cooling) operator stated cheese was portioned more than 4 hours prior and is being held in overstuffed pan cheese did not reach 41F within 4 hours. See stop sale.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Flip top on left side of sandwich station: Sliced mozzarella cheese (46F - Ambient cooling). Flip top sandwich station right side: American cheese (51F - Ambient cooling) operator stated cheese was portioned more than 4 hours prior and is being held in overstuffed pan cheese did not reach 41F within 4 hours. See stop sale.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At walk in cooler employee food stored in plastic thank you bag stored with ready to eat chicken. Operator moved employee food to designated storage for employee items. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler container of unwashed avocados and a 20 pound bag of unwashed onions stored over ready to eat cut lettuce. Operator relocated items to proper shelf. ** Corrected on-site** Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. At coffee station squeeze bottle containing caramel not labeled. Operator labeled Corrected On-Site

Basic - Light shield damaged/in disrepair. Observe at 3 compartment sink.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At bakery hand wash sink; paper towel dispenser unable to dispense. Operator stated out of batteries. Placed paper towels outside dispenser. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At coffee single door stainless low boy; standing water in bottom.

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. At dish machine; chlorine sanitizer 0ppm. Sanitizer dispensing bucket empty. Operator changed bucket, primed machine. Retested to chlorine 100ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (128 - Hot Holding) at steam table at cook line. Food out of temperature for less than four hours. Operator added more water in the steam table and turned up the heat dial. Corrective Action Taken

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.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (41°F-47°F - Cold Holding) in reach in cooler by toast station. Food over stacked in the pan. Food out of temperature for less than four hours. Operator removed the top food and moved to walk-in cooler. Corrective Action Taken

Basic - Ice buildup in walk-in freezer. Repeat Violation