Panera Bread

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed an employee's personal cup sitting at the hand sink upon arrival. CA: A handwashing facility may not be used for purposes other than handwashing. Pf COS: Food employee moved the personal cup to the designated area for employee activity.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed a box of single use articles and a stack of single use cups stored on the floor of the dry storage area. CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored In a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor. COS: PIC moved the box of single use articles and the stack of single use cups to a shelf in the dry storage area.

Nonfood-contact surfaces clean — Inspector Note: Observed water and food debris on the floors in both of the walk-in coolers. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Upon arrival, there was no person-in charge present. Food employee informed that she stepped out to get supplies. CA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the food code. COS: PIC arrived 15 minutes into the inspection.

Certified Food Protection Manager — Inspector Note: Observed no CFSM certification posted in public view. CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black debris dripping from a stack of metal pans on a drying rack. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: PIC moved metal pans from the drying rack to the dish area.

Proper cold holding temperatures — Inspector Note: Observed a food container of yogurt, milk, and liquid eggs stored in walk-in cooler 2 holding above 41 F. (SEE TEMPERATURE LOG). CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: PIC moved all food items to the first walk-in cooler.