PANERA BREAD #4701

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 touched pants with gloves on and then proceeded to grab a bag of bread without washing hands. Discussed with operator. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter chips 49F stored in cooler at cook line. Per operator food not prepared or portioned today. Per operator food held in unit less than four hours. Discussed with operator TPHC. Operator placed butter chips on 4 hour TPHC. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at soup station has cut marks and is no longer cleanable.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer on top of ceiling and at machine unit.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open used bottle of water on prep table on cook line. Manager discarded bottle. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink in restroom water temperature at 82°F

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water not reaching 85°f at handwashing sink at front counter prep area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels at front counter hand wash sink. Manager refilled Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at front counter hand wash sink.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Front counter cold holding unit- observed employee drop glove on the floor, pick up glove, put glove in trash and put on new gloves without washing hands. Operator explained to employee how to properly wash hands. Employee washed hands and changed gloves. 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. Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes. 22 Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter top open air cooler at lettuce,tomato (49-50F - Cold Holding),

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at front counter has no hot water

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.dispenser broken at hand wash sink by the dishwasher

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.water did not reach 100° at hand wash sink by the ovens.