Panera Bread

Observed food prep employee use sanitizer wipes while wearing gloves, then proceed to begin prepping food with the same gloves. CA: Hands should be washed after engaging in other activities that contaminate the hands and before placing new gloves on the hands between switching tasks. COS: Employee stopped and washed hands and placed new gloves on before continuing prep

Observed multiple containers of Time and Temperature Control for Safety foods prepared this morning cooling covered in the walk in cooler: smoked shredded chicken CA: Foods should be cooled with an active and approved cooling method to ensure cooling parameters are met. (135-> 70 in 2hrs and 70-> 41 in 4 hrs) COS: PIC removed lids from containers

Observed food employees handling food wearing watch and bracelets. CA: Food prep employees may not wear jewelry on their arms or hands while engaging in food prep. COS: PIC instructed employee to remove jewelry.

Observed potentially hazardous TCS foods (chili, bistro onion soup) reheated to less than 165F (see temp log). Foods were initially cooked and cooled down the day prior and began reheating at 6:30am and at 10:15am were not properly reheated. Reheated TCS foods must reach 165F within 2 hours. CA: PIC discarded foods.

Observed cleaned pans stacked wet. CA: Discussed relocating pans to properly air dry prior to stacking.

Observed salad prep cooler drawers holding TCS items greater than 41F. PIC verified items have been out of temp longer than 4hrs. CA: PIC discarded TCS food items and placing work order on cooler gaskets

Observed unopened half gallon of milk in reach-in cooler with manufacturer date of 4/20/25. CA: PIC discarded milk

Observed TCS food item not holding 41F or below longer than 4 hrs( sliced Cucumber 47F ). CA: PIC discarded TCS food item.

Observed time and temperature control for safety (TCS) food not cold held ≤41°F at the oven cold bar: spinach 59°F, shredded cheese 63°F; see temps. CA: PIC checked the bar and it had not been turned on; PIC immediately discarded the out of temperature foods.

Observed food employees handling food wearing watch and bracelets. CA: Instructed PIC that all food employees must remove watches/bracelets/hair bands/ etc from wrists before washing hands to begin working with food. PIC had employees remove the items.

Observed Time and Temperature Control for Safety foods not hot held ≥135°F at the main kitchen steam wells: broccoli cheddar soup 131°F, bistro onion soup 127°F; see temps. CA: PIC immediately had an employee reheat the soups to 165°F. Discussed with PIC about monitoring the steam wells to ensure they are working correctly and to verify employees are reheating foods properly.

Observed multiple containers of Time and Temperature Control for Safety foods prepared this morning cooling covered in the walk in cooler: multiple pans of chicken salad and teriyaki bowls. CA: Instructed PIC that foods prepared from refrigerated and/or room temperature ingredients will increase in temperature during preparation and must be correctly cooled to 41°F within 4 hours; cooling methods include uncovering the food containers, placing them in ice baths or the freezer, and routinely stirring them. PIC immediately uncovered all of the containers.