Panera Bread #1140, 8800 Staples Mill Road, Richmond, VA 23228 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Panera Bread #1140
Address: 8800 Staples Mill Road, Richmond, VA 23228
Type: Fast Food Restaurant
Phone: 804 264-1750
Total inspections: 6
Last inspection: 11/05/2015
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Inspection findings

Inspection date

Type
Ancient grains, quinoa, and brown rice are in packages that do not require refrigeration until opened. Ancient grains and quinoa were found on make table at elevated temps of 50.6 F and 48.3 F respectively. Make tables do not chill ingredients. I recommend placing in walk in until it drops to 41 F before placing on make table line. Permit can be issued. Employee health was discussed. The big 5 are posted.
  • Food Display
    Observation: The food on display is not protected from contamination. (cut lemons at drink station were uncovered)
    Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: spray hose attachment, drain pipe under spray hose sink, wall behind dishtable.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities in Good Repair
    Observation: Light above bakery oven is burned out.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
11/05/2015Routine
Well run facility. PIC was able to answer employee health questions. Please review this information with staff since it is the flu season. Permit issued. Please post a NO SMOKING sign.
  • Warewashing Machines, Sanitizer Level Indicator
    Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
    Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following utensils were observed soiled to sight and touch: food scoops.
    Correction: Clean and sanitize these surfaces for food contact. These were removed and taken to the dishmachine area. Extra care is needed to thoroughly clean these.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Cup drawer by cash registers are dirty.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor under/behind dishmachine and beverage area floor drain found soiled.
    Correction: Clean.
01/20/2015Routine
Dish machine - 100ppm Chlorine
Sani pail - 200ppm Quat
Good hand wash and glove use practices observed.
Discussed employee health reporting requirements - new employee in training.
No violation noted during this evaluation.		07/21/2014Risk Factor
Very good employee handwash and glove use practices observed. Permit issued.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Interior of prep unit and top of dishmachine are not clean.
    Correction: Clean nonfood contact areas as often as needed to prevent accumulation of debris/dust.
  • Physical Facilities in Good Repair
    Observation: Coving is separated from wall in walk in cooler (near freezer).
    Correction: Repair to eliminate gap between coving and wall.
01/11/2014Routine
Quat 200 ppm. Chlorine 100-200 ppm - can reduce to 50-100 ppm. Good handwash/glove use.
No violation noted during this evaluation.		08/06/2013Risk Factor
Dishmachine final rinse at 100-200 ppm. Very good job cleaning slicer, tomato slicer and lemon wedger. Good glove use/handwash practices. Good Active Managerial Control demonstrated: temperatures taken and recorded for reheated soups, time control monitored. Annual permit issued.
  • Cooling Methods (corrected on site)
    Observation: Two containers of sliced tomato at 46 degrees in covered lexan pans stacked together in corner of walk-in refrigerator.
    Correction: Food that is cooling after prep/cutting is to remain uncovered in area of refrigerator where it is protected from contamination and where air circulates. Prechilled or TCS foods prepared from ambient temperature ingredients must cool (back) to 41 degrees or less in 4 hours or less. Corrected by uncovering tomatoes and putting on top shelf.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Top of dishmachine not clean.
    Correction: Clean nonfood contact areas as necessary to prevent accumulation of dust/debris.
01/22/2013Routine

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