Panera Bread Bakery-Café

Inspector's notes

Observed handwashing sink with food debris including olives. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC instructed employee to clean the sink at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of romaine lettuce and spring mix holding at 56-60*F in small salad unit on main prep line. Per manager, items had been in unit for less than 4 hours and were placed into walk-in cooler to rapidly cool to 41*F before re-using. Unit was unplugged - plugged back in at time of inspection - reviewed proper monitoring of TCS foods and coolers. 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 container of half and half creamer at room temperature out past 4 hour discard time (container was labeled to be out form 5:20am to 9:20am, and observed out at 11am). Manager discarded creamer at time of inspection, and reviewed time as a control and monitoring for proper discard. 3rd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed skim milk, almond milk and half and half being held an hour past the discard time at self-serve station. PIC discarded all items. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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/4125/Food-SafetyOperator-Resources. Observed packets of butter by the bread station on time as a control. Butter was put out on the counter at 11:00am and was set to be thrown out at 3:00pm. At time of inspection (4:25pm) butter was still on the counter and was embargoed. PIC threw the butter away and we discussed being on top of checking time as a control logs. Correct By: 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. In the small reach in unit in the back hallway by the walk in cooler, observed containers of American Cheese at 50*F and smoked gouda at 50*F. All cold holding, temperature controlled for safety (TCS) foods are required to be 41*F or below. One container of American cheese was prepared an hour prior and was placed back in the walk in cooler to cool. One container of American and 2 containers of gouda were in the unit since the day prior. Unit was holding at 49-51*F on inspectors min/max thermometer. Three containers from yesterday were embargoed. 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. At time of inspection, the small reach in cooler in the back hallway by the walk in cooler was holding at 49 to 51*F on inspectors min/max thermometer. Unit was being used for TCS foods. All units used for cold holding TCS foods must be kept under 41*F. Until unit is repaired, establishment will be utilizing other units. Correct By: Corrected At Time Of Inspection