PANERA BREAD #4702

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. Observed employee handle dirty dishes and then handled clean dishes to store on shelf; no hand wash. Employee clean and sanitized dishes and washed hands. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked steaks (55F at 9:14am 57F at 10:23am - Cooling) As per operator, prepped approximately 10 mins. At the current rate of cooling, the product will not cool to 41F in 4 hours. Advised operator to quick chill it.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Deep metal containers on dry storage not inverted Operator stored properly Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Broken lids on shelf Operator disposed of lids Corrected On-Site

Basic - Food stored on floor. Teas stored on walk-in cooler floor Operator stored properly 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. At 0 ppm. Operator corrected to 100 ppm chlorine Corrected On-Site

High Priority - Employee touched face and then handled clean equipment without washing hands. Advised manager, employee washed hands Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table, cooked sausage 73F hot holding, per operator product stored for approximately 40 minutes. Operator moved to oven to reheat to 165F+ Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Interior top panel inside ice machine shows rusted

Basic - Clean utensils ( forks, knifes, plastic knifes ) stored in dirty plastic containers above cooler on cook line. Operator removed to be clean Corrective Action Taken

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touch mouth with finger then began handling clean pitchers; no hand wash. Advised operator that employee should wash hands.

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. Observed employee wiped hands on pants then handled clean pan with clean utensils; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee fix nose then touched scoop and open reach in cooler; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from steam table: hummus (44F - Cold Holding) Stored overstacked. As per operator, stored since 3.5 hours. Not prepped or portioned today. At flip top cooler near beverage prep area: cooked chicken (48F - Cold Holding) As per operator, moved from walk in cooler 20 mins. Not prepped or portioned today. Stored double panned. Operator moved both items to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked sausage (129F - Hot Holding) As per operator, reheated 2 hours prior. Operator discarded. Corrected On-Site Repeat Violation Admin Complaint

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. Observed during inspection, employee touching/ rubbing hands on pants then handled scoop and placed in low boy cooler in a container. No hand wash. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: Cooked egg whites (128F - Hot Holding) As per operator from employee's response, reheated an hour prior. Operator instructed employee to discard. Corrective Action Taken

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.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed during inspection, employee wearing bracelets while prepping food (mixed berry). The bracelets were hanging off the hands and touching the edge of the container for the item and the prep table. Discussed with operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg whites carton (46F - Cold Holding); inside cold holding unit at cook line whole eggs carton (58F - Cold Holding); on prep table at cook line; as per operator food out of temperature for approximately 30 minutes; operator placed containers in walk-in cooler and replaced with new ones; foods not prepared or portioned today; cheese (42-50F - Cold Holding) in make table at cook line; food not portioned or prepared today; food overstocked; food out of temperature for less than 30 minutes; operator made smaller portions; Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Nonservice animals in the food establishment or on premises. Customer eating at the table and having cat in stroller next to it; Advised manger to educate customer

Intermediate - Time/temperature control for safety food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Creamers with milk and cream at coffee buffet on 6 hours plan temperature not monitored ; Educated operator; temperature checked - at 43 F

Basic - Ice buildup in walk-in freezer.

Basic - Wiping cloth sink and surface sanitizing solution not at proper minimum strength. Sanitizer Bucket sink and surface (150) Operator fixed to 700 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 49°F cold Holding. Observed over stack cheese in flip top cooler on front counter per operator stated product stored for 30 minutes, not sliced or portioned today. Operator decided to discard cheese. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked eggs 127°F. Hot holding.Observed cooked eggs in front counter steam table. Per operator stated product stored for 30 minutes. Operator decided to discard. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink

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. Emailed form to operator to be printed and filled out by all employees Corrective Action Taken

Basic - Clean utensils or equipment ( bread cook pans )stored under dirty sheet pans on shelf across from ovens. Advised operator to stored properly Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle touching cooked rice in front counter flip top cooler. Operator removed handle from touching rice. Corrected On-Site

Basic - Plumbing system in disrepair. Water filter by back area leaking on floor.

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

Basic - Plumbing system in disrepair. Water filters on back area leaking into a plastic container on the floor

Basic - Unwashed fruits/vegetables ( avocados and strawberries)stored above ready-to-eat food.( prepared salads and juices inside walk-in cooler. Operator stored properly Corrected On-Site Repeat Violation

Basic - Ice buildup inside walk-in freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed two cases with unwashed avocados stored right above several containers with pasteurized liquid eggs inside walk-in cooler. Operator stored properly Corrected On-Site

Basic - Hole in or other damage to wall. Observed walk-in cooler inside wall paint peeling and rusted.

Basic - Unclean building components, attachments or fixtures. Observed walk-in cooler air fan and walk-in freezer air fan with accumulation of dust.