Panera Bread #723, 12120 Fairfax Towne Center Rd, Fairfax, VA 22033 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Panera Bread #723
Address: 12120 Fairfax Towne Center Rd, Fairfax, VA 22033
Type: Fast Food Restaurant
Phone: 703 246-0056
Total inspections: 10
Last inspection: 11/05/2015

Restaurant representatives - add corrected or new information about Panera Bread #723, 12120 Fairfax Towne Center Rd, Fairfax, VA 22033 »

Inspection findings	Inspection date	Type
The purpose of today's visit was to conduct a routine inspection. Correct the remaining critical violation, the proper operation of the mechanical warewashing machine, within 48 hours. Email a copy of the repair receipt to me for verification. Use the three-compartment sink for sanitization until you an prove that the warewashing machine is sanitizing at 50-200ppm. NOTES: Review employee health reporting requirements with the remainder of your staff at the staff meeting on November 8. At the next inspection, you should be able to demonstrate that all employees have received employee health training. Your CFM card expires in December. Ensure you renew it before the expiration date. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Tomatoes on a prep cart (47F), sliced tomatoes (46F) and pre-cooked chicken in the salad prep refrigerator. Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Food items removed for cooling in the walk-in and repaced with food items at 41F or below. Equipment / Good Repair / Components / Gaskets Observation: The door gaskets of the following units are torn: Walk-in refrigerator, Beverage Air reach-in refrigerator (coffee station). Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the gaskets. Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: Repair company contacted and will service the machine today. Provide an invoice of repair within 48 hours. Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: the gaskets on the 2-door reach-in refrigerator under the bagel storage with an accumulation of crumbs. Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) Observation: The food-contact surfaces of the following equipment were not observed sanitized: Equipment exiting the dishmachine that was not sanitizing at the proper concentration. Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: Equipment sanitized in the three-compartment sink.	11/05/2015	Routine
The purpose of today's visit was to conduct a risk factor assessment. EHS discussed with manager proper hand washing between handling dirty and clean dishes. EHS observed improper thawing of pre-cooked stews and discussed with manager proper thawing methods. EHS provided manager with Employee Health handouts in Spanish for future use (note facility had in place a full training program in English). EHS observed a good system in place that all prepped foods include sticker on the side of the container with the date and time a menu item is prepped/prepared, which can be utilized to verify if menu items are cooling down to the correct temperatures in the correct time frames. Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site) Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: 1) Chicken salad at 44F after cooling 4.5-5 hours in 4 Drawers prep cooler # 1, 2) Cut cantaloupe in fruit salad at 43-54F after cooling 5.5-6 hours in container of ice water. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED BY CFM.	02/11/2015	Risk Factor
The purpose of today's visit was to conduct a complaint investigation in conjunction with a risk factor assessment inspection. A complaint was received by the Health Department on February 5, 2015. A couple visited the facility on February 4, 2014 around 2 pm. One party had a steak salad and allegedly experienced symptoms of cramps, vomiting and fever. The individual visited Fair Oaks Hospital, however as of the date the complaint was reported to the Health Department, no diagnosis had been received. EHS discussed the complaint with the manager upon arrival. The manager was not aware of the complaint. A full Employee Health policy is in place. No employees have been sick within the last 2-3 weeks. No temperature violations were observed regarding the fully cooked steak product. Overall, the EHS observed good hand washing when needed. Complaint cannot be confirmed. No violation noted during this evaluation.	02/11/2015	Complaint
The purpose of this visit is to conduct a risk factor assessment. Hand washing is the first line of defense in preventing illnesses. Ensure all hand sinks are stocked with soap, paper towels, and hand washing signs. Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) Observation: Observed that hand soap was not provided at each handwashing sink. Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. MANAGER REPLENISHED SOAP in the SOAP DISPENSER. Hand Drying Provision / Individual, Disposable Towels (corrected on site) Observation: Observed that paper towels were not provided at each handwashing sink in the bakery prep area. Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. MANAGER PLACED PAPER TOWELS IN DISPENSER. Handwashing Signage at Handwashing Facilities Required (corrected on site) Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.	09/03/2014	Risk Factor
The purpose of today's visit was to investigate a complaint regarding employee coughing and not wearing gloves. Complaint not confirmed. Employees observed actively preventing bare hand contact, either with gloves or tongs/tissue paper. Thank you. No violation noted during this evaluation.	04/22/2014	Complaint
The purpose of today's visit was to conduct a routine inspection in conjunction with a complaint inspection. Please contact me if you have any questions. Thank you. NOTES: Jackson dishmachine - 50 ppm. Physical Facilities Good Repair Observation: Observed that the mop sink is not maintained in good repair. Caulking observed peeling and dirty, sink was observed dirty. Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.	02/03/2014	Routine
The purpose of today's visit was to conduct a complaint inspection. Complainant alleges family ate potato soup and fell ill on 1/27/14. Manager is aware of complaint, no other complaints observed. Soup were all observed frozen solid at freezer, they are placed from frozen into the thermalizer to reheat and held until they are placed at the line. Soups were observed being reheated correctly, held at above 135F at the line and dispensed properly. While cooling was not observed, manager was able to verbalize the correct cooling methods if soup is leftover at the end of the night. Facility has a complete employee health policy and no employees have reported being ill in the past 2 weeks. Employees were observed doing an excellent job washing their hands. Complaint was not confirmed. I will contact the complainant to discuss findings. Please contact me if you have any questions. Thank you. No violation noted during this evaluation.	02/03/2014	Complaint
The purpose of today's visit was to conduct a complaint inspection. Complainant ate squash soup on 11/10/13 and complained of falling ill. Temperatures were all acceptable, good sanitizing observed. Complaint not confirmed. Please contact me if you have any questions. Thank you. NOTES: Quat at 200 ppm No violation noted during this evaluation.	11/15/2013	Complaint
The purpose of today's visit was to conduct a routine inspection. Please review with employee when to wash hands, especially after changing gloves. It is also highly suggested that you continue to monitor the dishmachine to ensure it is sanitizing properly. Please contact me if you have any questions. Thank you. NOTES: Jackson ES2000, 50 ppm. TPHC used for milk/cream at customer self-service. No violation noted during this evaluation.	09/05/2013	Risk Factor
The purpose of today's visit was to conduct a routine inspection. Continue to monitor temperatures at the salad prep refrigerator, if the cold holding temperatures have not dropped to 41F or below by the end of lunch, discontinue using the unit until it can be repaired. Also, continue to monitor the dishmachine. Although the sanitizer level was correct after priming the line, this shoudl not be necessary before each cycle. Ecolab will be repairing by the end of the day, they are scheduled to be at facility after service request was made regarding this issue. Please contact me if you have any questions. Thank you. NOTES: Water Heater: AO Smith Dishmachine: Jackson ES2000, corrected to 50ppm Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: items inside 3-door reach-in refrigerator - salad, including feta 48F, hard boiled egg 46F, corn salsa 46F, chicken 46F. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Items were moved to the walk-in freezer to rapidly chill and were then placed back at the prep top with ice on top. At the end of inspection, chicken and steak were still observed above 41F so items were moved to another working unit. Equipment / Good Repair / Operation Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3dr reach-in refrigerator - salad, was observed at 46F. Thermometer in unit was broken and was replaced during inspection. Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F.Manager observed a plastic bag stuck near the fan, this was removed. Manager was instructed to monitor temperature and if temperatures do not drop to 41F or below within the next hour, remove all proteins/cheeses/tomatoes and discontinue using the unit until it can be repaired. At the line check from this morning, temperatures at the unit were observed at around 37-38F.	01/15/2013	Routine

Panera Bread #723 respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Panera Bread #1231	Fairfax, VA
Wegman's Food Markets	Fairfax, VA
Sakoontra Thai Restaurant	Fairfax, VA
Coastal Flats	Fairfax, VA
Five Guys Burgers and Fries	Fairfax, VA
Burger King #1602 (01-1464)	Virginia Beach, VA
Hardee's #2341	Roanoke, VA
McDonald's #3984 (01-0368)	Virginia Beach, VA
Pupuseria Gaviota	Harrisonburg, VA
McDonald's #11683	Midlothian, VA

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses