PANERA BREAD #6147

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60° individual butters. placed about 2 hrs ago. Operator discarded item. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Sticky handles.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Equipment in poor repair. Loose Frontline cooler door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.

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. Dishmachine tested at 10ppm chlorine. Operator primed machine and tested to 50ppm. Corrected On-Site

Basic - Drain cover(s) missing. Drain cover missing under three compartment sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in walk in freezer. Repair person has been out and waiting on diagnostic report. Corrective Action Taken

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer wipes solution on cook line tested at 0ppm lactic acid. Operator remade solution to 272ppm. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser by walk in cooler unable to dispense towels. Per Person In Charge Work in progress.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

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. Employee washed and rinsed soiled containers with gloved hands then handled clean containers out of the dish machine with the same gloved hands without changing gloves and washing hands several times.

Basic - Current Hotel and Restaurant license not displayed. Last year's license on clipboard in office. Repeat Violation

Basic - Stored food not covered. Cinnamon buns in bakery area, not in use, not covered, employee corrected during inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over washed apples in walk in cooler, apples moved. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Under hand wash station by walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (47F - Cold Holding); individual butters (46F - Cold Holding) in reach in cooler near drive through, per manager door to cooler has been consistently opened for 1.25 hours, manager turned down temperature of cooler and moved items away from interior vents. individual butters (46F - Cold Holding) in overfilled container in open reach in cooler under warming unit on make line, per manager butter has been in cooler no more then a couple of hours, butter moved to walk in freezer. All items retemp at or below 41F. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee certification expired in 2023. Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed. Operator found and posted current license in office. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At time of inspection three compartment sink set up with sink and surface sanitizer at 0ppm. Per operator employee mixed soapy water and sanitizer. Operator began to drain the three compartment sink to redo the sanitizer. Chlorine dish machine at proper sanitization levels. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the top shelf of the prep line have black food residue staining spots. Bread slicer at the front service counter has build up of food debris along the inside of the slicer.

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. Two active food handling employees with expired food handler training certificates from January.

Basic - Equipment in poor repair. Walk in pastry cooler has a torn cooler plastic curtain at the entry door.

Basic - Food stored on floor. In the back hallway area, rock salt for water filters stored on the floor in front of the mop sink. Operator relocated the rock salt to the correct storage location. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the soda dispenser in the lobby area, mold like substance on the underside of the soda dispenser. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On the storage shelf opposite the three compartment sink clean plastic containers with stickers still attached. Operator removed the sticker from clean container. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. At the mop sink area, wet mop stored with the mop head in the mop sink. Operator hung the mop to dry. 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 time of inspection chemical dishwasher reading 50ppm after two dish cycles. Operator replaced the sanitizer bucket for the dish machine, chlorine sanitizer at 200ppm. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At time of inspection, employee personal cell phone stored on clean prep table at the entrance to the main kitchen line from the front service counter area. Operator relocated the employee cell phone to the proper storage area. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Accumulation of food debris on the floor of the walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the soda dispenser in the main lobby, mold like substance build up on the bottom of the plate over the soda dispenser nozzles.

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sink and surface sanitizer solution reading 0 at time of inspection. Operator replaced the sanitizer solution, chemical test strip still reading 0 after replacing solution bucket. Operator placed a service call for the sanitizer dispenser. Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In reach in cooler on main cook line closest to server pass through window, one cracked shell egg in carton on bottom shelf.

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. One employee currently working at time of inspection with expired employee training, expired in 2019.

Basic - Equipment in poor repair. Large hot holding unit behind front service counter, equipment door has torn gaskets on side closest to wall.

Basic - Standing water in bottom of reach-in-cooler. On main cook line reach in cooler opposite barista station has standing water in the flip top compartment of cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. On front prep counter by bread holding units, frozen quinoa and rice thawing at ambient temperature. Employee moved to heating unit to start reheating process. 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. Scrambled eggs, made few mins before , held on Time Temperature Controlled for Safety for 30 mins with old time mark label. New label Marked by manger. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line. Repeat Violation

Basic - Drain cover(s) missing. Missing drain cover at mop sink. Replaced by manger. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Minor food debris build up on floor in walk in freezer.