PANERA BREAD #4726

Basic - Wiping cloth sink and surface sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Sink and Surface 0ppm) at front counter. Operator remade and corrected to 700ppm. Corrected On-Site

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. Employee wiped hands on T-shirt and apron and without washing hands employee placed gloves on hands and began to handle food products on make line. Discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler sliced ham (52F - Cold Holding) per operator product not portioned or prepared today. Product removed from walk in cooler and placed in flip top approximately 2 hours ago. Discussed with Operator who removed top portion of overstocked product to move to cooler to chill. Corrective Action Taken

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 at (Chlorine 0ppm)operator primed system rechecked at (Chlorine 100ppm) Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at front counter handled cash and without washing hands employee handled a clean plate and grabbed tongs to place a muffin on plate. Discussed with operator employee washed hands. 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 cannot be determined. At sandwich station butter on time is a public health control not time marked. Per operator product out for approximately 1 hour and added time label. 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 eggs (130F - Hot Holding) per operator product cooked on griddle approximately 15 mins ago and held on steam table. Operator moved product back to griddle to reheat to 165+F. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In lowboy under sandwich prep station cooked eggs (48F - Cooling)at 9:00 since 8:15 to 48F at 9:45 at this current rate of cooling product will not reach 41F within 4 hours. Discussed with operator who removed plastic wrap and moved to walk in cooler. Corrective Action Taken

Basic - Flip top cooler interior/shelves have accumulation of soil residues. In reach in cooler next to oven mold/mildew like substance. Discussed with operator to clean and sanitize. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler box of unwashed melons stored over bucket of pickles. Operator moved pickles to another shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.....observed at 3:21 pm slice tomatoes 45F in walk in cooler by labeled it was slice at 9:35 am.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.....observed at 3:21 pm slice tomatoes 45F in walk in cooler by labeled it was slice at 9:35 am. Stop sale issue . Manager discarded food. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator ; Turkey (53F - Cold Holding); sliced cheese (51F - Cold Holding) due to food being over the fill line . Operator removed the overfilled food. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....shredded cheese 54°, rice 51°, corn beans salad 53° in moving cart at prep station being held less than 4 hours . Employee move to walk in cooler . Corrective Action Taken

Basic - Floor soiled/has accumulation of debris at walk in cooler .

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. Observed chlorine sanitizer at 0PPM,due to empty containers of sanitizer. Operator replaced with new sanitizer and chlorine sanitizer at 75PPM. Corrected On-Site Repeat Violation