Panera Bread, 7225 Bell Creek Road, Mechanicsville, VA 23111 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Panera Bread
Address: 7225 Bell Creek Road, Mechanicsville, VA 23111
Type: Fast Food Restaurant
Phone: 804 971-2663
Total inspections: 9
Last inspection: 12/18/2015

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Inspection findings	Inspection date	Type
Food suppliers are Sigma and DC Panera Commissary. Discussed employee health, eLearning corporate class is facility training method. Recommend cleaning floor drains in dishwashing area. Observed good handwashing/glove use, date marking, and temperature logs. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Asiago Cheese (58°) cold holding at improper temperatures in the walk in cooler. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Per the PIC, the cheese had been in unit less than 4 hours. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: The food-contact surfaces of the following equipment were not observed sanitized: food containers and utensils. Observed less than 10ppm of chlorine in the dishmachine Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Dishmachine was repaired on site. Handwashing Signage/Handwashing Facilities Observation: A sign or poster that notifies food employees to wash their hands is not provided at the restroom handsink. Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.	12/18/2015	Risk Factor
Food supplier is Sygma. All proteins are received precooked, eggs are pasteurized. Discussed employee health, computer training is used. Discussed cooling and reheating procedures and parameters. Recommend ensuring the dishmachine reaches 120° for wash and rinse before use. Recommend cleaning floor drains in dishwashing area and floors in food preparation areas to help prevent the presence of flies in facility. Recommend ensuring foods are stored at least 6 inches off the ground. Recommend supplying bagel reach in cooler with thermometer. Observed good datemarking, and time marking for time as a public health control. Person in charge is servsafe certified but could not provide certificate in facility. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Asiago Cheese (45/46) cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC discarded cheese.	08/31/2015	Risk Factor
Discussed Employee Health, Corporate Food Safety Module is used, observed attendance records. All proteins are precooked. Discussed cooling and reheating procedures for soups. Observed good handwashing and glove use. Observed datemarking. Observed temperature logs taken three times daily. Observed schedule for cleaning/sanitizing food contact surfaces and utensils. Utensils - In-Use - Between-Use Storage (corrected on site) Observation: In-use utensils improperly stored between use. Observed scoop for chicken and wontons stored in containers with handles located in food. Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Dishes were found stacked while wet after cleaning and chemical sanitization above 3 basin sink Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	04/07/2015	Routine
Abbreviations: WIC-walk-in cooler, WIF-walk-in freezer, RIC-reach-in cooler, PIC-person in charge Discussed the following with the PIC: 1. Cooling of the sliced tomatoes that have not been pre-chilled because they are delivered the same day. 2. Cleaning schedule of the dishwashing machine. Observed some build-up of food debris on the exterior of the machine. The staff cleaned the machine during the inspection No violation noted during this evaluation.	11/10/2014	Risk Factor
Abbreviations: WIC-walk-in cooler, WIF-walk-in freezer, RIC-reach-in cooler, PIC-person in charge Discussed the following with the PIC: 1. Recommended placing the tomatoes into the walk-in cooler prior to slicing them to ensure that the tomatoes are cooled from ambient temperature to 41F or below within 4 hours. 2. The temperatures of the foods in the walk-in cooler were observed between 41F to 42F. Monitor the temperatures of the foods in the walk-in cooler hourly to ensure that the unit is operating efficiently. The PIC that she is going make a phone call today to have the cooler serviced. 3. Leftover soups are cooled in an ice bath and then placed into the walk-in cooler, reheated, and served the following day. 4. Time as a public health control is used for the breakfast souffles held on the serving line. They are only held for 1. 5 hours and then discarded. The time is marked on the bottom of the serving dish. Observed the overall facility very clean and good food handling practices by all food handlers. Food Storage - Clean and Dry Location (corrected on site) Observation: Food stored on the floor in the walk-in cooler and walk-in freezer. The PIC placed the boxes of food onto the shelves. Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters. 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.	06/19/2014	Routine
yogurt RIC 36, prep unit #1 35, prep unit #2 38, prep unit #2 39. Milk counter display 38. Dishmachine 130 degrees rinse 100 ppm chlorine. cous cous 37, sliced turkey cooling 46, chicken broth soup 175, noodles soup 178. Employee health information posted. Countertops (food contact surfaces) are treated and thoroughly cleaned when scored and discolored. Critical: Hands - When to Wash* (corrected on site) Observation: Observed employee not washing hands prior to using gloves. Correction: Recommend employees wash hands prior to using gloves. Corrected. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed baking pans heavily corroded with residue. Correction: Recommend baking pans have build-up residue removed.	02/25/2014	Routine
egg boiled 40, milk 36. Observed cutting board in front prep area deeply scored. Recommend cutting board be replaced or re-surfaced. Observed hand washing and glove use. Jill Ward PIC. No violation noted during this evaluation.	10/17/2013	Risk Factor
41 tomatoes 36,41. Chicken salad 41. tuna salad 37. sliced ham 37. tomatoes drawer unit 41. tuna salad 36. 2nd sandwich cooler upper 36, lower 40. RIC 40. Good date marking. 1 bin only of sliced tomatoes above 41 degrees. Sygma food provider. Clean, well maintained establishment. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Observed sliced tomatoes in front RIC sliding drawer unit at temperature above 41 degrees. Correction: Recommend temperature of unit be adjusted to insure foods are kept at 41 degrees or lower. Tomatoes only food above 41 degrees. All other foods at 41 degrees or lower. Food discarded. CORRECTED.	06/24/2013	Risk Factor
chicken salad 38 degrees. Tomato soup 196 degrees, sliced turkey 38 degrees, hand sink bath 110 degrees. sliced tomato 40 degrees. Observed hand washing, glove use. Use 3 basin sinks to wash and rinse utensils and dishes. All utensils and dishes processed through Dishmachine. Wash temp 130 degrees, 100 ppm chlorine, rinse 130 degrees. Thermometers available in all cooling units. Reviewed Employee Health information. Equipment - Cutting Surfaces Observation: Observed cutting board in front prep area in need of replacement or re-surfacing. Correction: Recommend cutting board be of clean, smooth, easily cleanable surface.	02/15/2013	Routine

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