PANERA BREAD #1967 health score and inspection history

JCDH 2.2 Provide food safety training for all food handlers as required. JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// There was no proof that any employees without a CFSM certification had a food handler's cards.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Several bins being stored on the clean dish shelf had visible food debris.

Cease using hand sinks for any purpose other than handwashing.// A fork and blueberries were observed in the hand sink. The PIC removed the food items (COS).

(A)(2) Maintain TCS food at 41 F or below.// Cut lettuce, cheese, and cooked chicken ranging between 44-52 F. The PIC voluntarily discarded (COS).

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Chili and chicken noodle soup being hot held at ranges between 120 - 131 F. The PIC voluntarily discarded (COS).

Wash, rinse and sanitize contaminated equipment and utensils (non-cooking) as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use (can opener blade, slicers, mixer, cutting boards, etc.)// An employee used a slicer to cut cheese and immediately after placed in the sanitization compartment with the sanitization solution. The sanitization solution was also only filled high enough to sanitize the bottom of the slicer. The dish washer was informed to wash and rinse before sanitizing. The employee and PIC was instructed to make sure the sanitization solution in the three compartment sink can submerge dishes being sanitized.

(B) Provide an irreversible registering temperature indicator for measuring the utensil surface temperature in hot water mechanical warewashing operations (Glass maximum registering thermometers are prohibited). // The establishment did not have an irreversible thermometer or temperature indicator strips for the high temp dish machine.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // The ceilings throughout the establishment had debris accumulation

(A)(2) Maintain TCS food at 41 F or below.// Several servings of cooked chicken ranging between 44-53 F. The PIC voluntarily discarded the food items (COS).

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // The air ducts throughout the establishment had dust accumulation 6-202.11 Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps)// There were no light shields in the kitchen area on the lights