Panera Bread, 121 Community Street, Charlottesville, VA 22911 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Panera Bread
Address: 121 Community Street, Charlottesville, VA 22911
Type: Fast Food Restaurant
Phone: 434 973-5264
Total inspections: 6
Last inspection: 01/06/2016
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Inspection findings

Inspection date

Type
  • Food Storage - Clean and Dry Location
    Observation: Bread stored in a location where it is subject to dust or other contamination.
    Correction: Store food where it is not exposed to dut or other environmental contamination or install an approved durable, and cleanable barrier.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Cheese in panini cooler cold holding at improper temperatures for less than four hours. Cheese put into the W.I.C. person in charge also put all the food on the bottom of the cooler which had been in cooler less than four hours into the W.I.C. and turned the cooler down. Person in charge will send inspector temperature logs to the next two weeks.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Temperature Measuring Devices - Ambient Air and Water (corrected on site)
    Observation: The ambient (air/water) temperature measuring device (degrees C) located in the panini cooler is not accurate.
    Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
01/06/2016Routine
  • Equipment - Cutting Surfaces
    Observation: The cutting board on prep are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Walk in Freezer has debris on floor.
    Correction: Clean Walk in Freezer at a greater frequency.
01/07/2015Routine
No violation noted during this evaluation.05/09/2014Risk Factor
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cream cheese in cream cheese cooler cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Cream cheese that was out of temperature longer than four hours was voluntarily discarded.
01/15/2014Routine
Food and equipment temperatures observed to be within appropriate ranges.
Sanitizers tested at an acceptable concentration of 50 ppm chlorine in dish machine and 400 ppm quaternary ammonium in wet wiping cloth buckets
Observed good glove use, hand sinks fully stocked, sanitizer test strips in place.
Reviewed employee health and leaving additional materials
Facility was found to be in compliance with Virginia food regulations this date.
No violation noted during this evaluation.		06/07/2013Routine
Food and equipment temperatures observed to be within appropriate ranges.
Sanitizers tested at acceptable concentrations of 50 ppm chlorine in dish machine and 200 ppm quaternary ammonium in wiping cloth buckets.
Observed good handwashing and date marking.
Facility was found to be in compliance with Virginia food regulations this date,
  • Temperature Measuring Devices - Ambient Air and Water
    Observation: The ambient (air/water) temperature measuring device (degrees F) located in the catering prep unit is not accurate. Observed thermometer reading below freezing but foods in unit were not frozen
    Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • Temperature Measuring Devices (repeated violation)
    Observation: There was no temperature measuring device located in the panini prep unit.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
01/29/2013Routine

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