Panera Bread Bakery-Café

Inspector's notes

Observed pink organic matter build up on the inside of the ice machine in the back of kitchen. Discussed with Person in Charge about increasing cleaning frequency of the machine to prevent build-up of any organic matter. Non-TCS food contact surfaces of equipment should be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed back room's Right Prep Sink's drain pipe just above floor sink without a proper air gap. Informed Person in Charge that a proper 1 inch air gap is required to prevent possible backflow contamination into the prep sink and that all plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink by the bread ovens with a tray on top of the sink, blocking the sink at the time of inspection. Also observed handwashing sink in back of the kitchen with food debris in the sink at at the time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS items tuna salad 52*F, cut tomato 50*F, cooked chicken 51*F, turkey 45*F, steak 55*F in cold table at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC stated unit was not turned on and food was placed in unit at 8am. PIC turned the unit on and moved all TCS foods improperly cold held to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the mechanical dishwashing machine to have a sanitizer concentration of 0 ppm chlorine. The dishwashing machine was primed and ran through multiple cycles; it was determined that the sanitizer was not pulling into the machine. PIC called to have the machine serviced at time of inspection. Ensure all food contact surfaces are sanitized in the 3-compartment sink until dishwashing machine is working. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed containers of cut leafy greens (lettuce, salad mix), cooked chicken, and feta cheese holding in bottom portion of reach-in prep cooler at 45-46*F. Per employees, lettuce and salad mix had been placed in cooler several hours prior and were moved to walk-in cooler at time of inspection. Chicken and feta cheese had been in cooler overnight and were discarded at time of inspection. Establishment has multiple alternate coolers, and manager will call for service - ensure all TCS foods are kept at 41*F or below when cold holding. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed that the three wiping cloths buckets at 0ppm for sanitizer. Wiping cloths, including disposable wipes, must be kept in an approved sanitizer. Check wiping cloth buckets daily and add sanitizer as needed. There should be visible sanitizer solution present in the buckets after the wiping cloths are saturated. Correct By: Correct Prior To Next Routine Inspection