PANERA BREAD, 2202 MARTIN LUTHER KING AVE SE STE 104, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 03, 2014 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | Dec 05, 2013 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | Sep 10, 2013 | Routine | 0 | 0 | Details / Comments |
|
Jan 02, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Dec 12, 2012 | Complaint | 1 | 4 | Details / Comments |
| No violation noted during this evaluation. | Oct 02, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 27, 2012 | Routine | 1 | 3 | Details / Comments |
Feb 03, 2014 (Routine)
Violations:
- Single-use/single-service articles: properly stored & used
Single-service items unprotected at counter.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink - toilet/female) | 112.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Sliced Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Sliced Tomatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Sliced Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Lettuce Greenleaf (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken Noodle Soup (Warmer) (Hot Holding) | 165.0F |
| Vegetable Soup (Warmer) (Hot Holding) | 188.0F |
| Broccoli & Cheese Soup (Warmer) (Hot Holding) | 188.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 130.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in bakery) | 39.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Diced Tomatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Mayonnaise (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Dec 05, 2013 (Routine)
Comments:
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) | 32.8F |
| (Freezer - walk-in) | -6.0F |
| Soup (Steam Table) (Holding) | 164.0F |
| Soup (Steam Table) (Holding) | 163.0F |
| Soup (Steam Table) (Hot Holding) | 161.3F |
| Ham (Refrigerator - counter top) (Cold Holding) | 39.4F |
| (Refrigerator - reach-in) | 39.7F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 39.9F |
| (Refrigerator - drawer) | 38.4F |
Sep 10, 2013 (Routine)
Comments:Informed manager that the posted restaurant licensed expired 8/31/2013.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - walk-in) | 39.3F |
| (Freezer - walk-in) | 4.3F |
| (Refrigerator - walk-in bakery) | 40.2F |
| Soup (Soup Warmer) (Hot Holding) | 180.4F |
| Chicken/Almond Salad (Refrigerator - counter top) (Cold Holding) | 32.6F |
| Ham Salad (Refrigerator - counter top) (Cold Holding) | 35.8F |
| (Refrigerator - drawer) | 39.5F |
| (Refrigerator - reach-in) | 39.8F |
| (Refrigerator - reach-in) | 35.3F |
| (Dishwashing Machine - Wash Cycle) | 140.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| Soup (Bain-marie) (Reheating) | 152.0F |
Jan 02, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice posted
Thermocouple in ice & water: 32°f
Most recent pest control service date: 12/29/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 122.3°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - walk-in) | 40.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 41.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 40.0F |
| Soup (Steam Table) (Hot Holding) | 139.0F |
| Soup (Steam Table) (Hot Holding) | 161.0F |
Dec 12, 2012 (Complaint)
Violations:
- In-use utensils: properly stored
Ice scoop improperly stored atop ice machine unprotected. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service items/food containers not stored in plastic sleeves. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Mechanical warewashing (dishwashing) machine's temperature-measuring device that indicates the temperature of the water is inoperable. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink(s). Hot water temperature at all handsinks 106 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT CRITICAL ITEMS STATED WITHIN 5-DAYS (12/17/12)
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS (01/28/13)
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 124.0F |
| Hot Water (Handwashing Sink) | 106.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| (Refrigerator - drawer) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 31.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 32.0F |
| Hummus (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Freezer - walk-in) (Cold Holding) | 3.0F |
| Potato Soup (Steam Table) (Hot Holding) | 174.0F |
| Vegetable Soup (Steam Table) (Hot Holding) | 175.0F |
| Chicken Noodle Soup (Steam Table) (Hot Holding) | 186.0F |
Oct 02, 2012 (Follow-up)
Comments:5-DAY NOTICE & 45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 09/27/12
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Soup (Steam Table) (Hot Holding) | 160.0F |
Sep 27, 2012 (Routine)
Violations:
- Thermometers provided & accurate
No thermometer(s) located inside reach-in & walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Tongs at coffee station not properly protected from contamination. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink(s). Hot water temperature at all handsinks registered at 102 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT CRITICAL ITEMS STATED WITHIN 5-DAYS (10/02/12)
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS (11/12/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 135.0F |
| Hot Water (Handwashing Sink) | 102.0F |
| (Refrigerator - counter top) (Cold Holding) | 38.0F |
| (Refrigerator - counter top) (Cold Holding) | 28.0F |
| (Refrigerator - reach-in) (Cold Holding) | 22.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 26.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 29.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 28.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 26.0F |
| Black Beans (Steam Table) (Hot Holding) | 161.0F |
| Chicken Stew (Steam Table) (Hot Holding) | 168.0F |
| French Onion Soup (Steam Table) (Hot Holding) | 168.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 28.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Freezer - walk-in) (Cold Holding) | -9.0F |
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