Panera Bread scored 65; newer inspection records 98

1. 01

   Person in charge

   Item 1-2A ↗

   Due to the multiple violations on the inspection report and the low score this facility is showing a lack of managerial control when demonstrating compliance with the food code. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Due to the multiple violations on the inspection report and the low score this facility is showing a lack of managerial control when demonstrating compliance with the food code. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
2. 02

   Person in charge

   Item 1-2A ↗

   Observed that the most recent delivery from US FOODS did not contain temperatures showing the condition of the food when it was delivered per the key drop agreement.// The person in charge shall ensure the food service establishment maintains records of the written agreement as specified in Rule .04(3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Observed that the most recent delivery from US FOODS did not contain temperatures showing the condition of the food when it was delivered per the key drop agreement.// The person in charge shall ensure the food service establishment maintains records of the written agreement as specified in Rule .04(3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
3. 03

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed a large bag of unwashed avocados and a bag of unwashed bananas stored over ready to eat pastries.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen,…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed a large bag of unwashed avocados and a bag of unwashed bananas stored over ready to eat pastries.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: The person in charge removed the unwashed produce and placed it away from the ready to eat foods.//

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
4. 04

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed that the ice machine in the back near the walk in cooler and the ice machine in the lobby both had a black mold like substance in the upper compartment and the lower compartment where the ice is stored.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)1

   Observed that the ice machine in the back near the walk in cooler and the ice machine in the lobby both had a black mold like substance in the upper compartment and the lower compartment where the ice is stored.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
5. 05

   Time as a public health control

   Item 6-1D ↗

   Observed that the half and half, 2% Milk, and Almond Milk in the lobby, and the bacon bits were not marked with an indicating time showing when to discard.***THIRD CONSECUTIVE VIOLATION OF THE CODE PROVISION***.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from…

   Inspector’s full note +

   Code .04(6)(i)

   Observed that the half and half, 2% Milk, and Almond Milk in the lobby, and the bacon bits were not marked with an indicating time showing when to discard.***THIRD CONSECUTIVE VIOLATION OF THE CODE PROVISION***.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: The half and half, 2% Milk, almond milk and bacon bits were discarded. New half and half, 2% Milk and almond milk were placed out on in the lobby with the appropriate discard time.//

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
6. 06

   Food labeling and containers

   Item 10D ↗

   Observed multiple food containers that were not labeled with the common food name ( Pecan, pumpkin spice, Sugar, Salt and chocolate candies.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

   Inspector’s full note +

   Code .04(4)(d)

   Observed multiple food containers that were not labeled with the common food name ( Pecan, pumpkin spice, Sugar, Salt and chocolate candies.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
7. 07

   Food storage and contamination

   Item 12A ↗

   Observed food stored on the floor in the walk-in freezer.******SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION***// Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: The person in charge removed the food that was stored on the floor in the walk in freezer and placed it on the shelves at least 6" off the floor.//

   Inspector’s full note +

   Code .04(4)(q)

   Observed food stored on the floor in the walk-in freezer.******SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION***// Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: The person in charge removed the food that was stored on the floor in the walk in freezer and placed it on the shelves at least 6" off the floor.//

   Official report · Item 12A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.