Panera Bread

Inspector's notes

Observed back corners of inside of ice machine with build-up of pink organic matter. Advised PIC to increase frequency of cleaning inside of ice machine. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection. 4-602.12 - Core: Cooking and Baking Equipment. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed build-up of food debris on upper part of the inside of microwave. Advised PIC to increase cleaning frequency of inside of microwave. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed container of cut lettuce located in front line lettuce cooler closest to register at 43*F-54*F. Ambient air temperature of unit was 42.8*F, via min/max thermometer. Person-in-charge (PIC) stated lettuce is brought from walk-in and placed in unit at opening, 1 hour prior. PIC moved lettuce back to walk-in to rapidly cool to 41*F at 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed front line lettuce cooler closest to register with an ambient air temperature of 42.8*F. Unit was cold holding cut lettuce at 43*F-54*F. PIC stated lettuce is brought from walk-in and placed in unit at opening, 1 hour prior. PIC moved lettuce back to walk-in to rapidly cool to 41*F at time of inspection. Observed bottom drawer of unit does not smoothly close, and has to be forced shut. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC stated unit will not be used to hold TCS foods until repairs can be made. Establishment observed to have adequate cold holding equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Atmospheric Vacuum Breaker cap at mop sink loose and slightly disconnected from faucet. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine 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 the following time/temperature controlled for safety foods with internal temperatures between 45*F - 48*F in the front portion of the bottom drawers of the salad refrigerated prep unit: cooked chicken, crumbled feta cheese and pickled onion. The person in charge indicated the unit had been stocked 1 hours before inspection and none of these foods had been prepped today. The measured ambient temperature of the unit was 44.4*F using a min/max thermometer. These foods were voluntarily discarded at time of inspection. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 48*F in the front portion of the bottom drawers of the salad refrigerated prep unit: cooked chicken, crumbled feta cheese and pickled onion. The person in charge indicated the unit had been stocked 1 hours before inspection and none of these foods had been prepped today. The measured ambient temperature of the unit was 44.4*F using a min/max thermometer. These foods were voluntarily discarded at time of inspection. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the inspector verifies that the unit is working. Correct prior to re-inspection 05/24/24. Correct By: Correct Prior To Reinspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed area under soda fountain with a build up of grime. Establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Establishment must deep clean area by next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed area under soda fountain with a build up of grime. Establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Establishment must deep clean area by next routine inspection. Correct By: Correct Prior To Next Routine 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 the following time/temperature controlled for safety foods with internal temperatures between 46*F - 48*F in the refrigerated salad prep unit: gorgonzola cheese, feta cheese, and hummus. Person in charge indicated they did a line check at 7 am (~3 hours before inspection) and all of these foods had internal temperatures of 41*F and below. These foods were returned to the walk-in to cool back down to 41*F and 30 minutes later they all had internal temperatures of 44*F - 46*F. Person in charge instructed to monitor cooling to ensure they get down to 41*F around 11 am. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F) too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers>>>Observed a spray bottle with yellowish liquid in chemical storage area with no label indicated what was in the bottle. Person in charge discarded of the contents of the bottle because they did not know what was in it. Person in charge informed that all working containers of chemicals must be labelled with the common name of the chemical to prevent the misuse of the chemicals. Correct By: Corrected At Time Of Inspection