Panera Bread #725, 1825 Discovery St, Reston, VA 20190 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Panera Bread #725
Address: 1825 Discovery St, Reston, VA 20190
Type: Fast Food Restaurant
Phone: 703 437-6022
Total inspections: 9
Last inspection: 01/20/2016
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Inspection findings

Inspection date

Type
Today a ROUTINE INSPECTION of your facility was conducted. Thank you for accompanying me during this inspection as your participation allows me to assess areas and processes at your facility that may require further clarification.
Staff were observed washing hands and using gloves. Employee Health Policy is in place and staff are aware and being trained on Employee Health Policy guidelines.
QUESTIONS: Please call 703-246-2444
No violation noted during this evaluation.		01/20/2016Routine
Today a RISK FACTOR inspection of your facility was conducted. Thank you for accompanying me during this inspection as your participation allows me to clarify processes at your facility that may require further assessment.
NOTE:At this inspection EHS recommended to the manager that the Employee Health Policy be revised with staff on a regular basis.*** Ladies rest room is out of order, as per manager Tech 24 is due to arrive in 24 hours to repair it. Facility is situated in the Hyatt complex with rest rooms a few feet away on the same floor and on the 2nd floor. Please email in 24 hours to confirm that the repairs have been completed and the rest room is functional again.
QUESTIONS: Please call 703-246-2444
No violation noted during this evaluation.		09/17/2015Risk Factor
No violation noted during this evaluation.02/26/2015Complaint
The purpose of this visit was to conduct a routine inspection in conjunction with a general complaint. Thank you for your time today. If you have any questions, please call (703) 246-2444.
  • Handwashing Sink / Accessible at All Times (corrected on site)
    Observation: The handwashing facility located by the walk-in is blocked, preventing access by employees for easy handwashing.
    Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. TRASH CAN WHICH WAS BLOCKING THE HAND SINK WAS REMOVED.
02/26/2015Routine
Provided training in foodborne illness risk factors, public health interventions, and good retail practices.
No violation noted during this evaluation.		10/14/2014Training
The purpose of this visit was to respond to a complaint received by the Health Department on August 13, 2014. The complainant alleged seeing 2 roaches on the food pick up counter. Upon investigation the food pick up counter, food prep areas and dishwashing area were investigated, no roaches were noted. Pest control is regularly received by the establishment
No violation noted during this evaluation.		08/15/2014Complaint
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax, to my attention, the photo CFM identification card within 10 days.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed crumbled feta at 44F, crumbled blue cheese at 43F, diced tomatoes at 44F in the Randell 4 drawer prep top
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. - ALL ITEMS PLACED IN THE WALK IN TO COOL TO 41F OR BELOW
  • Certified Food Manager/Certificate Process
    Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
    Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
05/08/2014Risk Factor
Additional food temperatures:
Artichoke parmesan spread, slice turkey - True 2 door/2 drawer prep top: 41F, 38F
Sliced white cheddar - True 2 door/2 drawer prep refrigerator: 39F
  • Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
    Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Chicken and rice cooling for 12 hours in the walk in observed at 48°F.DISCARDED
    Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed crumbled feta at 47F in the sandwich 4 drawer prep refrigerator - PUT IN WALK IN, cut cantaloupe at 55F sitting on ice at the customer service area -DISCARDED
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
  • Temp Meas Devices, Easily Readable
    Observation: The temperature measuring device located in/on the following equipment is not designed to be easily readable:True 2 door flat top prep refrigerator
    Correction: Temperature measuring devices shall be designed to be easily readable.
08/23/2013Routine
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the Beverage Air flat top prep refrigerator was not maintaining the temperature of potentially hazardous food at 41F or below. Do not use the refrigerator until it is repaired/replaced. =
The refrigerator was turned down and the ambient temperature was holding at below 40F.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced tomatoes in the walk in at 45F - SEPARATED INTO SMALLER PORTIONS, PUT IN STAINLESS CONTAINER IN ICE
    Correction: milk at 43F, 43F, half and half at 43F in the Beverage Air flat top prep refrigerator - MOVED TO THE WALK IN
  • Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
    Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.OBSERVED TO FOOD-CONTACT SURFACE OF CLEAN UTENSILS BEING HANDLED WITH EMPLOYEE'S BARE HANDS - DISCUSSED WITH CFM, UTENSILS TO BE REWASHED AND SANITIZED
    Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
03/28/2013Risk Factor

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