A99.5
PANERA BREAD #863
14835 BALLANTYNE VILLAGE WY, Charlotte, NC 28277
Restaurant · NC permit/State ID 2060012631
Latest gradeA (99.5)
Last inspectedAug 13, 2026
Inspections on record37
On record sinceAug 1, 2013
Score history
Aug 1, 2013Higher is betterAug 13, 2026
Inspections & violations
Aug 13, 2026 A 99.5 · 3 violations
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed sliced tomatoes and green goddess actively cooling in make unit. EHS discussed methods with PIC, PIC stated tomatoes and green goddess dressing are needed for service so after preparation they were placed into make unit. EHS advised that facility should follow proper cooling procedures prior to placing into a unit. EHS observed inadequate cooling rates during inspection (see temp chart). CDI - PIC placed dressing and tomatoes in WIF to quickly cool. (0.5)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed flies in kitchen area, PIC stated pest control just left facility. (0)
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. EHS observed trash bags with waste stored on dumpster pad outside of dumpster. EHS observed dumpster pad littered with debris. PIC stated facility is trying to keep dumpster area clean but are having issues with unauthorized people dumping trash. (0)
May 26, 2026 A 99.5 · 2 violations
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. EHS observed make table still in disrepair. PIC stated facility is still waiting for part, work order has been placed. REPEAT. (0.5)
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed build up of food residue and debris on doors of make units and interior surfaces of make units. Increase cleaning frequency to avoid accumulation. (0)
Dec 15, 2025 A 98.5 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. EHS observed numerous thermometers on office door. PIC stated these thermometers were not in use at this time. EHS advised that food thermometers shall be cleaned and sanitized prior to storage or use. CDI - PIC removed thermometers to be washed, rinsed, and sanitized. (0)
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed diced tomatoes cooling in WIC with tight fitting lid. EHS observed inadequate cooling rate after thirty minutes. CDI - PIC removed lids and tomatoes cooled to 41F prior to end of inspection. REPEAT. (1)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. EHS observed make unit in disrepair during inspection. PIC stated work order has been placed and needs an electrician to assess outlet. PIC will notify when repaired. (0)
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. EHS observed multiple bags of trash stored on dumpster pad in front of dumpster doors. (0.5)
Jul 23, 2025 A 99 · 4 violations
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes and green goddess dressing cooling in WIC from ambient covered in plastic wrap and tight fitting lids. PIC stated procedure is to leave these items vented to allow air to escape. CDI - These items had less than an hour to reach 41F so PIC vented lid and plastic wrap to allow items to quickly cool. (0.5)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
Repeat violation
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter collecting around shared dumpster area. Numerous soiled towels, equipment, and soiled paper products scattered around the dumpster area. Increase cleaning frequency. REPEAT. (0.5)
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tile missing above WIC. Observed ceiling tile starting to buckle from frame above ice machine. (0)
#56 · Meets ventilation & lighting requirements; designated areas used
6-303.11 Provide required lighting intensity. Observed inadequate lighting where equipment has been removed. This area is located by catering make unit. EHS observed 10 foot candles at make unit where catering orders are prepared and 8 foot candles by speed racks holding bread. Increase lighting frequency. (0)
Mar 28, 2025 A 99.5 · 2 violations
#49 · Non-food contact surfaces clean −0.5
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed outside and top of knife box with food debris in need of cleaning to prevent contamination to blades. Not marked as repeat due to separate item than last inspection. (-0.5)
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
Observed trash around outside of shared dumpsters.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed large pieces of equipment and materials (mixer, lamp, wooden back boards, etc) surrounding outside of shared dumpster. Increased waste pickup frequency is recommended. (-0)
Dec 17, 2024 A 99.5 · 2 violations
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in solution with 0PPM chlorine. CDI- PIC refills bucket with proper chemical concentration. (-.05)
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed stickiness on outside of front lowboy. Increased cleaning frequency is recommended. (-0)
Jul 31, 2024 A 97 · 3 violations
Inspector comments: Unused fliptops are left onsite at the request of Panera Corporate; no points taken. PIC shall not use broken equipment for unintended purposes and maintain clean while it remains onsite.
#22 · Proper cold holding temperatures −3
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portions of sliced ham and caramelized onions above fill line at fliptop 2 over 41F. CDI- PIC discards top half of Caramelized onions, moves top half of sliced ham (prepped this afternoon) back to WIC for rapid cooling. EHS advises the PIC not to overfill containers at fliptop, and consider under-filling denser TCS foods, like onions, cheese, and meats. REPEAT. (-3)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Repeat violation
4-501.11 Maintain equipment in good repair. Observed one non-functioning fliptops onsite. REPEAT. See comment. (-0)
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed litter and over flow of garbage surrounding dumpsters. (-0)
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed discarded piece of cooling equipment on ground beside dumpster, compromising ability for space to be properly maintained. Remove from premises at earliest opportunity. (-0)
Apr 11, 2024 A 98.5 · 4 violations
Inspector comments: EHS observed build up of ice inside WIF that PIC explains will cause a habitual need for employees to use a ladder and knock excess ice off fans near ceiling. Though there is no contamination to the food by entry of ice, EHS advises the permit holder to bring the freezer into good repair as soon as possible. WIF is not suitable for food handlers to utilize ladders safely, and knocking off the ice may eventually result in contamination to the food.
EHS observed proper use of 6 hour TPHC for milk and creamer at coffee station for customer self service. However, with warmer weather approaching, EHS advises PIC to consider a temporary 4 hour TPHC window. 6 hour TPHC for use on items not to exceed 70F may become less feasible as dining room temperatures increase during Summer. EHS advises staff to monitor the ambient temperature for confirmation the milk and creamer do not come above 70F, and prepare to transition into 4 hour TPHC should it become necessary. PIC is encouraged to reach out with any questions or concerns they may have.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one container stored as clean with food debris. CDI- PIC relocates container for recleaning. (-0)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#22 · Proper cold holding temperatures −1.5
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in second fliptop at 45F. CDI- PIC voluntarily discards tomatoes. Repeat. No escalation of points due to all other temperatures at facility being in compliance. (-1.5)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed 2 non-functional fliptop coolers. Repair or remove equipment which are not necessary to the operation. (-0)
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed build up of ice inside WIF and condenser in poor repair, causing accumulation of ice throughout. No contamination to food observed. See comment. (-0)
Jan 26, 2024 A 96 · 7 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
One bowl soiled with food debris, CDI - Bowl taken to dish machine.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Multiple foods in flip top Units recorded above 41F (see chart). CDI - Discarded. Overstacked and employee error
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Two foods products had older date stickers on item. Assure new date stickers are placed when new items are exchanged. CDI- Discarded
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Prepped sandwiches and flat pizzas cooling in reach in coolers. Tomatos cooling in WIC with lid cracked and not completely off. CDI- Cooliong methods adjusted, flat pizzas and sandwiches moved to WIC and lid for tomatos removed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Wet cloth stored on counter, Keep in sanitizer buckets.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Wet stacking of clean bins observed. Stack to allow air drying.
#49 · Non-food contact surfaces clean −0.5
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Interior of microwave very dirty and needs cleaning
Oct 4, 2023 A 100 · 0 violations
Inspector comments: Some ice buildup observed in walk-in freezer - PIC verified maintenance has been occurring on unit and ongoing. No food contamination observed.
No violations were recorded for this inspection.
Jun 29, 2023 A 97.5 · 8 violations
#10 · Handwashing sinks supplied & accessible −1
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not dispensing towels in women’s restroom. CDI-PIC provided paper towel at hand sink in women’s restroom
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut cantaloupe cooling in walk in cooler with tight fitting lid over cantaloupe. CDI-PIC removed lid and placed on sheet tray and placed in freezer for rapid cooling.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squirt bottle at egg station.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on counter top beside Luxus coffee maker. CDI-Wet wiping cloth was placed into container with sanitizer.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers being stacked wet at clean dish area.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor debris build up on and inside flip top coolers and cold drawers.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed repair needed on steady faucet leak at barista sink.
#55 · Physical facilities installed, maintained & clean −0.5
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on flooring throughout facility specifically at bread station and at salad and sandwich make stations.
Feb 14, 2023 A 99.5 · 2 violations
#49 · Non-food contact surfaces clean −0.5
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor debris build up on flip top coolers and cold drawers.
#53 · Toilet facilities: properly constructed, supplied & cleaned
Repeat violation
6-302.11 Supply toilet tissue at each toilet. -Pf Observed no toilet paper in women’s restroom. CDI-PIC supplied toilet paper in each stall.
Sep 29, 2022 A 97.5 · 3 violations
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed multiple plastic containers of cut tomatoes cooling in walk in cooler and not meeting the cooling rate. Items were spread out onto a flat sheet pan in the walk in cooler for rapid cooling.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed egg soufflés on TPHC procedures with a discard time of 10:06am and still holding at 11:30am. CDI-PIC discarded all items with expired time stamps.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed multiple containers of cut cherry tomatoes in cooling as well as shredded mozzarella cooling. Items were observed covered with a top or plastic wrap. CDI-Items were vented and tops were removed for rapid cooling. -REPEAT VIOLATION-
May 23, 2022 A 98.5 · 2 violations
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 3 containers of cut cherry tomatoes, a push cart of recently prepped items, and a container of chicken salad cooling in walk in cooler covered with plastic wrap or a lid. CDI-PIC removed lid and plastic wrap for rapid cooling.
#49 · Non-food contact surfaces clean −1
Corrected during inspection
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor grease and debris build up on gaskets. -repeat violation-
Feb 8, 2022 A 98 · 2 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce such as honeydew, tomatoes, pineapple, cucumber, and avocados over washed lettuce, RTE rice and quinoa and nuts. CDI-PIC rearranged storage order.
#49 · Non-food contact surfaces clean −0.5
Corrected during inspection
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor grease and debris build up on cold drawer handles. No point escalation due to noticeable improvement.
Jul 1, 2021 A 98 · 2 violations
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey, rice, arugula and roast beef in the cold drawers and flip unit that were above 41F. Turkey and arugula were being used in the flip unit and were above temperature. CDI-they were placed into the WIC to cool down. Rice was in the cold drawer and was above 41F. CDI-rice was discarded due to being left in the drawer overnight. Roast beef was in the cold drawer and was above 41F. Roast beef had been done in the cold drawer since 06-29-2021. CDI-roast beef discarded.
#47 · Non-food-contact surfaces clean −0.5
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on cold hold drawer handles. Cleaning needed on drawers. REPEAT
Mar 3, 2021 A 96 · 3 violations
#18 · Proper cooling time and temperatures −3
Corrected during inspectionRepeat violationFollow-up verification required
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P REPEAT. Observed cut grape tomatoes in cooling process drop 0 degrees in 33 minutes. CDI - Items moved to freezer for faster cooling. Items dropped 2 degrees in about 10 minutes. VR to be done by 3/13/21 for long term compliance.
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT. Observed several containers of cut grape tomatoes in cooling process but items are covered with lid. CDI - Lids removed to allow for faster cooling.
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done inside cold drawer units and drawers up front by register.
No signature needed due to COVID-19 guidelines.
Nov 24, 2020 A 93.5 · 6 violations
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee cleaning a towel inside handsink. CDI - Spoke with PIC and employee about only using handsink for handwashing.
#18 · Proper cooling time and temperatures −3
Corrected during inspectionRepeat violation
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P REPEAT. Observed covered sliced tomatoes in cooling process drop 1 degree in 43 minutes and covered cut cherry tomatoes drop 4 degrees in 43 minutes. Items uncovered to allow airflow for faster cooling, but tomatoes have only dropped 1 degree in about an hour. CDI - All tomatoes in cooling process taken to freezer for cooling.
#20 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violationFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed cut lettuce, chicken, sliced cheese, sundried tomatoes, napa chicken salad, steak, sliced turkey, 3 containers of sliced tomatoes, shredded mozzarella, and gorgonzola cheese maintaining temperatures 43F-50F. See chart above. CDI - All TCS foods in prep unit closest to milk cooler placed on time control. Work order has been placed on unit. VR to be done by 12/4/20. All other items either taken to WIC for cooling or voluntarily discarded.
#21 · Proper date marking and disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 3 opened gallons of milk without date marking. PIC unsure of when they were opened. CDI - Items voluntarily discarded.
#22 · Time as a Public Health Control: procedures and records
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed all creamers (2%, almond milk, half n half, etc.) on self serve line placed on TPHC for 6 hours. All items are at 39F-44F, but items are time stamped with wrong times. Time in labeling machine was not updated to recent time change. CDI - Time stamps corrected.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT. Observed several containers of cut tomatoes, napa chicken salad, quinoa/rice mix in cooling process but all items were covered with plastic wrap or lid. CDI - All items uncovered to allow more airflow for faster cooling.
No signature needed due to COVID-19 guidelines.
Aug 18, 2020 A 97 · 4 violations
#18 · Proper cooling time and temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed several cut grape tomatoes in cooling process, covered, in WIC but items only dropped 1 degree in 28 minutes. CDI - Items taken to freezer for faster cooling.
#20 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several portioned out cups of cut cantaloupes and cut grape tomatoes in cold drawers maintaining temperatures 46F-47F. Items just prepared. CDI - Items taken to WIC for cooling.
#31 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several containers of cut grape tomatoes in cooling process, covered. CDI - Items uncovered.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed walk-in freezer heavily freezing over with ice covered all items. Facility has put in a work order for it and the repair person arrived while on site.
No signature needed due to COVID-19 guidelines.
Dec 6, 2019 A 97 · 4 violations
#14 · Food-contact surfaces: cleaned and sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several utensils (ice cream scoops, spoons, plastic lids) soiled with food debris but stored as clean. CDI - Items sent back for rewashing.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed apple cabbage slaw, 4 containers of cut chicken, and cut kale maintaining temperatures above 41F. See chart above. CDI - The kale was voluntarily discarded. All other items taken to WIC to cool.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
Corrected during inspection
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 3 plastic containers with heavy burn damage that are no longer smooth and easily cleanable. CDI - Items voluntarily discarded.
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy debris on freezer floor.
Aug 22, 2019 A 98.5 · 1 violation
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils (ice cream scoops) and plastic lids with food debris stored as clean on drying rack. CDI - Items sent back for rewashing.
Apr 24, 2019 A 92.5 · 10 violations
#6 · Hands clean and properly washed
Corrected during inspection
2-301.12 (C). After washing hands to avoid recontamination, food employees may use disposable paper towels or similar barrier when touching surfaces such as manually operated faucet handles. Observed employee wash hands then re-contaminate hands by touching paper towel dispenser handle. Avoid recontaminating hands by dispensing paper towels before handwash. CDI- Employee educated on issue. Employee walked to front cash register area and did not engage in food preparation.
#13 · Food separated and protected −1.5
Corrected during inspection
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee touching face/glasses with gloves. Employee then began to handle food with the same gloves. Gloves must be removed, hands washed, and new gloves donned before handling food. CDI- Bagel that was touched was discarded. Employee washed hands and donned new gloves.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the ware washing machine reading 0 ppm. Ensure concentration is checked regularly to be sure utensils and equipment are being properly sanitized. CDI- Ware washing machine was primed and began reading at the correct concentration. Utensils that had recently been in machine were re-washed.
#20 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items cold holding above 41F. See temperature chart. The top portion of two entire prep top coolers were cold holding TCS foods above 41F. A preventative maintenance worker was at facility and had turned off units to perform maintenance. One cooler had not been turned back on. Several bags of lettuce were stored in bags sitting on top of other containers in the prep top coolers. The cooler below the ovens was cold holding arugula and lettuce above 41F. CDI- Items from prep coolers moved to walk in freezer. Some TCS items did not cool in a timely manner and were discarded. Other items cooled to 41F or below. Repeat violation. Today is facility's sixth consecutive inspection with a cold holding violation. A risk control plan must be completed by facility.
#22 · Time as a Public Health Control: procedures and records
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility's written procedures for the milk products held on time in the self service areas do not specify that milk must start TPHC at 41F or below. Provide written procedures that specify the temperature milk must begin TPHC. CDI- TPHC form provided and completed today.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Follow-up verification required
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed facility cooling several bags of tightly sealed lettuce in the walk in cooler. Lettuce was 48F at 9:53 AM, when temperature was taken again at 10:55 AM lettuce was still 48F. Facility was also cooling several salads for catering in tightly sealed containers stacked in bags. Facility is placing lettuce in the prep top coolers that has not been cooled to 41F or below. Proper cooling methods must be used to ensure TCS foods cool within the proper cooling parameters. CDI- Lettuce spread in large containers and moved to walk in cooler. All lettuce above 41F in prep coolers moved to walk in cooler. Catering salads opened and placed on speed racks in the walk in freezer.
#38 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing foods with braclets and rings other than a plain wedding band. Ensure employees remove jewerly before engaging in food preparation.
#43 · Single-use and single-service articles; properly stored and used
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored in the dining room area with the lip contact surface exposed to contamination. Store single service cups in a way that does not expose lip contact surface to contamination.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed the open air cooler below the ovens in not cold holding TCS foods at 41F or below. The ambient air temperature of this cooler was 42F. Repair needed. No TCS foods can be held in this cooler until a repair is made.
#47 · Non-food-contact surfaces clean −1
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed in drawers, shelving, and black carts. Increase cleaning frequency. Repeat violation.
Jan 11, 2019 A 94 · 8 violations
#2 · Management and food employee knowledge, and conditional employee; responsibilities and reporting.
Corrected during inspection
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy posted in facility. Staff does not have adequate knowledge of each symptom and reportable illnesses. Ensure policy is posted and staff is aware of each symptom and reportable illnesses. CDI (Corrected during inspection)- Conversation held with PIC (Person in charge) about importance of employee health policy and that staff is informed of symptoms and reportable illnesses. PIC printed off employee health policy and EHS (Environmental health specialist) provided employee health policy posters.
#8 · Handwashing sinks, supplied and accessible −2
Corrected during inspectionRepeat violation
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink by main prep line blocked by trash can, broom, and dust pan. Employee used same handsink to fill a bowl of water to pour on flat top grill used for eggs. Ensure handsinks are accessible at all times. Ensure all staff are informed handsinks are only for handwashing and can be used for no other purpose. CDI- Handsink unblocked. Employee educated to only use handsink for handwashing. Squirt bottle of water brought to prep line for use on flat top grill. Repeat violation.
#19 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of egg whites in hot holding at 112F. Ensure all TCS items in hot holding are held at 135F or above. CDI- Egg whites voluntarily discarded.
#20 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in cold holding above 41F. See temperature chart. Multiple items that were above 41F had been overstacked in containers held in prep top coolers. As of January 1, 2019 all TCS items in cold holding must be maintained at 41F or below. CDI- Items that had been in prep top coolers overnight voluntarily discarded. Items placed in prep top cooler today moved to walk in cooler for cooling. Repeat violation.
#38 · Personal cleanliness −0.5
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food with no hair restraint. All other employees had hats/hair nets. Any employee handling/preparing food must wear a hair restraint.
#39 · Wiping cloths: properly used and stored
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in a sanitizer bucket with very little sanitizer. Cloths must be submerged in sanitizer.
#47 · Non-food-contact surfaces clean −0.5
Repeat violation
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed an accumulation of food debris/residue on shelves and on equipment throughout facility. Cleaning needed and cleaning frequency increased. Repeat violation.
#54 · Meets ventilation and lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee jacket stored on a prep surface. An employee lip balm was stored on main prep line among bags of bread. Store employee items in areas where contamination cannot occur. CDI- Jacket and lip balm relocated.
Oct 29, 2018 A 95 · 5 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspectionRepeat violation
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a trash can stored in front of handsink during inspection. CDI- Trash can moved. REPEAT VIOLATION.
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in the mens restroom that is used by employees. PIC stated handwash sign was there this morning and it was visible where sign had been. CDI- Handwash sign provided today.
#20 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed arugula at 48F, lettuce mix at 51F, romaine lettuce at 54F, and pulled chicken at 52F all in prep cooler. One bag of lettuce mix was in the walk in cooler at 52F. All items stored in the prep cooler used for catering were between 60F - 64F. Ambient air temperature of unit was 62F. Food employee prepping in this area stated nothing from this cooler has been used today. CDI- All items in the catering prep unit were voluntarily discarded and unit will not be used until repaired. The bag of lettuce in the walk in cooler was voluntarily discarded as it could not be determined if bag had been out for prep causing it to rise in temperature. The arugula, romaine lettuce, and pulled chicken were moved to the walk in cooler for rapid cooling. It was determined items had sat on counter during cleaning between lunch rush and dinner. The lettuce mix in prep cooler was voluntarily discarded. REPEAT VIOLATION.
#37 · Contamination prevented during food preparation, storage and display −1
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of food stored on the floor in walk in freezer. Remove box from floor. REPEAT VIOLATION.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed prep cooler used for catering orders holding all food between 60F - 64F. Ambient air temperature of cooler was 62F. All food in unit was voluntarily discarded and the unit will not be used until a repair is made. PIC stated a work order will be placed for unit today.
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed on shelves throughout facility and on self serve soda machine. Clean shelves and soda machine more frequently to avoid an accumulation of residue and debris.
Jun 13, 2018 A 96 · 8 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed food debris located in hand washing sink. Ensure that hand washing sinks are being used for hand washing only. CDI-Notified PIC of violation and he notified employees to discontinue using hand sinks for things other than washings.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several prepped sandwiches and salads cold holding in the walk in cooler above 45 degrees. CDI-PIC moved these items to the walk in cooler to aggressively cool the item. PIC also stated that they will put a "Consume within 2.5 hours' Disclaimer on the cooling foods going out for catering.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Cooling Methods - PF Prepped sandwiches and salads going out for catering was cooling in side of containers and fully wrapped. Catering foods were also cooling while being stacked on top of each other. Cooling foods shall be cooled uncovered or slightly covered in ways that better facilitate cooling air. CDI- cooling foods were moved to the walk in freezer to aggressively cool.
#37 · Contamination prevented during food preparation, storage and display
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed catered foods being stored on a crate that was not at least 6 inches. CDI- Foods were elevated to at least 6 inches on storage shelves. REPEAT
#38 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple of food employees prepping foods with wrist restraints on.
#43 · Single-use and single-service articles; properly stored and used −0.5
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Single service cups near the fast lane kiosks and self service area were stored exposed. Keep sleeves on cups until point of use or down stack cups as needed.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards along the make line with deep cuts in them.
#46 · Warewashing facilities: installed, maintained and used; test strips −0.5
4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed lime buildup in the interior of the dishmachine. Clean dish machine more frequent to prevent lime buildup.
General Comment: Ensure that food contact surfaces are being cleaned as frequent as every 4 hours.
Dec 15, 2017 A 93 · 10 violations
#4 · Proper eating, tasting, drinking, or tobacco use −1
Corrected during inspectionRepeat violation
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored on food preparation counters. Make sure to store drinks in a manner where contamination of food/utensils will not occur. CDI Drink discarded. REPEAT
#13 · Food separated and protected
Corrected during inspection
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P General comment. Observed food employee carrying sanitizer bucket and pan of exposed pans together while wearing gloves. CDI PIC directed food employee to place container down; complete one task at a time to prevent contamination.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed equipment/utensils being stored as clean with food debris. CDI Items returned to ware washing.
#20 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mozzarella in pull out drawer date marked for 12/14 and cold holding at 56 degrees. CDI Produt discarded. Observed spring mix being stored in flip top with bag not in pan; holding above 45 degrees. CDI Spring mix removed and placed in walk in cooler for rapid cool down.
#21 · Proper date marking and disposition −3
Corrected during inspectionRepeat violation
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tomato sofrito date marked for 12/6 and date marked for 21 days. CDI Product discarded. Observed second pan date marked for 21 days on 12/13. CDI Allowed establishment to date mark for 7 days. REPEAT
#37 · Contamination prevented during food preparation, storage and display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the freezer (truck delivered 12/13). Make sure to store food at least 6 inches off the floor.
#38 · Personal cleanliness −0.5
Repeat violation
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food employees wearing watches and rings while performing food preparatin. Make sure food employees only wear a plain wedding band etc to ensure hand washing is effective. REPEAT
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to spread out so sanitizer can dry and work effectively. REPEAT
#46 · Warewashing facilities: installed, maintained and used; test strips −0.5
Repeat violation
4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing such as drainboards, basins, spray arms etc shall be cleaned every 24 hours, as soon as accumulation occurs or prior to use. Observed significant food debris on clean side. Make sure to increase cleaning frequency. REPEAT.
*Concerns are that food contact surfaces may not be getting cleaned properly.*
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up and debris on soda machine and ice machine dispenser. Make sure to increase cleaning frequency.
Aug 18, 2017 A 93 · 12 violations
#4 · Proper eating, tasting, drinking, or tobacco use
Corrected during inspection
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee beverage on food preparation counter while portioning was occurring. CDI Employee beverage moved.
#6 · Hands clean and properly washed −4
Corrected during inspectionRepeat violationFollow-up verification required
2-301.14 Wash hands after activities that contaminate them. -PO Observed food employee pulling cell phone out of back pocket while doing food preparation; place phone in back pocket and continue with food preparation. CDI Food employee directed to wash their hands. Observed food employee touching glasses/face and continue to do food preparation. CDI Food employee stopped and directed to wash hands. REPEAT. VERIFICATION REQUIRED.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in the far flip top unit reading above 45 degrees. CDI Items were able to cool down; all items that did not hit parameters by 5:20 was discarded.
#21 · Proper date marking and disposition −1.5
Corrected during inspectionRepeat violation
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Ready to eat products that are potentially hazardous shall be date marked for no more than 7 days depending on time/temperature parameters. Observed tomato sofrita being date marked for 21 days. CDI PIC changed labels to 7 days. REPEAT
*Panera needs to provide a challenge study/variance to show that it is not potentially hazardous product.*
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce in walk in cooler tightly wrapped and stacked on top of each other still cooling above 45 degrees. CDI Items were unstacked and uncovered for rapid cool down. REPEAT
#33 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 Use approved thawing methods; approved thawing methods in refridgeration, under running water as long as the water is not above 70 degrees, part of the cooking process, or as long as the food is thawed then served immediately. Observed chicken and steak being thawed under water of 119 degrees. CDI Thawing process stopped and product will be served immediately.
#38 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee performing food preparation without a hair restraint on. CDI Food employee placed on hair restraint.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees involved in food preparation wearing bracelets and watches. Make sure food employees remove all jewelry other than a plain wedding band when performing food preparation.
#41 · In-use utensils: properly stored
V ) 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles laying down on top of the food. Make sure not let handles lay on top of the food to avoid contamination.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to spread out while drying so sanitizer will work effectively.
#43 · Single-use and single-service articles; properly stored and used −0.5
Repeat violation
y4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at register and ordering station not protected. Make sure to protect the mouth part from potential contamination. REPEAT
#46 · Warewashing facilities: installed, maintained and used; test strips
4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. Observed significant build up in ware washing basin and spray arm clogged with food debris. Make sure to check and clean frequently.
#54 · Meets ventilation and lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed aprons and hats being stored on drying rack and single service shelving. CDI Items removed.
Jun 16, 2017 A 96 · 8 violations
#6 · Hands clean and properly washed −4
Corrected during inspectionRepeat violation
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee not drying hands completely. CDI Instructed food employee to dry hands completely before putting on gloves.
Observed food employee cleaning food contact surfaces and sanitizer solution; don gloves without hand washing. CDI Food employee directed to remove gloves and wash hands. REPEAT
#13 · Food separated and protected
Corrected during inspection
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored above ready to eat. CDI Spoke to PIC regarding storage order; will rearrange product.
#21 · Proper date marking and disposition
Corrected during inspectionRepeat violation
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tomato sofrito being date marked for 21 days. CDI PIC adjusted; will follow up with corporate office regarding challenge study/variance. REPEAT No points deducted due to recent changes with variance/challenge study.
If seen in next inspection, will result in points deducted.
#31 · Proper cooling methods used; adequate equipment for temperature control
-3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed container of kale that was cooling tightly covered in walk in cooler still above 45 degrees. CDI Cracked open the container to allow heat to vent.
#43 · Single-use and single-service articles; properly stored and used
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups and soup containers overstacked past holders and not protected. Make sure to keep protected to avoid contamination.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed rusting shelves throughout. Make sure to keep in good repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards are need of replacement; gouge marks.
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris on ice chute and soda dispensing machine; nonfood contact surfaces.
#53 · Physical facilities installed, maintained and clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Dust on ceiling above food contact surfaces.
Feb 1, 2017 A 94.5 · 9 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
Observed food employee not washing long enough. CDI Food employee wash hands.
Obsered food employee enter food preparation from ware washing without hand washing or glove change. CDI Employee directed to wash hands.
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink near catering station with food debris and build-up in basin. CDI Informed PIC that handwashing stations are only for washing hands.
#15 · Proper disposition of returned, previously served, reconditioned, and unsafe food
Corrected during inspection
3-306.14 Returned Food and Re-service of Food - P Food that has been served to a consumer and is returned back may not be used for consumption. Observed customer returning a sandwich due to lacking sausage. Food employee took place from customer and proceeded to prepare the sandwich for reservice. CDI Had food employee discard food and wash hands. Informed PIC that food shall not be returned to kitchen unless its a animal product that needs to be cooked mored. Make sure contamination will not occur from customers plate.
#19 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage being held at 123-128 degrees. CDI PIC discarded. REPEAT but have made some improvement.
#21 · Proper date marking and disposition −1.5
Corrected during inspectionRepeat violation
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tomato sofrito date marked for 21 days; observed no product assessment done for the product to show non-TCS. Shelf life shall be date marked for 4-7 days depending on relationship with temperature. CDI Tomato sofrito date marked for 7 days untill follow-up with corporate office.
#38 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelet, watches and more than a single wedding band. Ensure food employees only wear a plain ring to facilitate cleaning.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking, make sure to spread out equipment and utensils to ensure air drying occurs.
#46 · Warewashing facilities: installed, maintained and used; test strips
4-501.14 Warewashing Equipment, Cleaning Frequency - C A warewashing machine, compartments of sinks and drainboards shall be cleaned throughout the day at a frequency to prevent recontamination of equipment and utensils. Observed drainboards where cleanin equipment and utensils coming out with food debris on drainboards. Increase cleaning frequency to ensure recontimation will not occur.
#52 · Garbage and refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to dumpster. *Shared facility, will follow-up with other establishments within next inspection.*
Sep 6, 2016 A 96 · 4 violations
#19 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed egg white and sausage and egg held below 135F. CDI items discarded.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed feta, sofrito, lettuce, and quinoa that was in reach in units holding above 45F. CDI items either moved for cooling or discarding.
#21 · Proper date marking and disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed tomatoe sofrito that was dated for 21 days and not documentation showing it is Non-TCS for it to have a shelf life over 4-7 days. CDI dates changed to 7 days.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed containers of lettuce and tomatoes that was dated today but product was prepped yesterday. CDI dates changed.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no written procedures for milks that are held at front counter. CDI provided TPHC procedures.
Apr 14, 2016 A 96.5 · 5 violations
#8 · Handwashing sinks, supplied and accessible −2
Corrected during inspectionRepeat violation
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink on line with dressings container stored inside and handsink by catering prep area blocked by boxes. CDI items relocated. Repeat.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspectionFollow-up verification required
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed dish machine only reach 0ppm. Verification required.
#31 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sandwhiches for catering that were wrapped and stored in to go boxes while cooling. CDI sandwiches put on racks and put in freezer to flash cool.
#40 · Washing fruits and vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed apples that were washed with stickers still present on fruit.
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in, walk in, and drying racks that were soiled with debris.
Dec 28, 2015 A 96.5 · 4 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed hand wash sink in back prep area blocked also observed glove and other debris in hand sink. CDI corrected by instruction.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken salad, lettuce, and cheese stored greater than 45 degrees CDI items taken to walk in to cool see temperature chart.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units in need of resurfacing or replacement.
4-501.11 Maintain equipment in good repair. Observed gaskets on lowboy refrigerator in need of replacement.
#49 · Plumbing installed; proper backflow devices
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed backflow prevention device damaged at can wash. -0 points-
Jul 7, 2015 A 96.5 · 5 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwash at prep line. CDI PIC replaced paper towels.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer buckets with QAC concentration of 50 ppm. CDI PIC emptied buckets and refilled. No sanitizer observed at dishwashing machine after repeated priming PIC called machine rep to repair. CDI machine repaired.
#39 · Wiping cloths: properly used and stored −1
Repeat violation
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous wet wiping cloths on countertops throughout kitchen area. CDI PIC placed cloths in sanitzer buckets.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans wet stacked in clean dish area. - 0 points-
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Handle for hot water broken at prep sink can not be turned on. - 0 Points
Jan 2, 2015 A 98 · 3 violations
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced ham in cold drawer and portioned steak in flip top hled above 45F. CDI - Items relocated to walk in cooler for rapid cool down; discussed food stacked above chill line with staff.
#37 · Contamination prevented during food preparation, storage and display
General Comment
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. One box of frozen noodles on freezer floor. CDI - Relocated to shelf.
#39 · Wiping cloths: properly used and stored −0.5
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wipinig cloth stored on low shlef. CDI - Relocated to sanitizing solution. Repeat violation.
Sep 15, 2014 A 98 · 3 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Follow-up verification required
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Build up inside soda nozzles and tea nozzles. PIC indicated nozzles are soaked nightly but not scrubbed. Staff will clean by end of lunch. VR -Will return within 10 days to verify compliance. Sticker residue on food containers stored as clean throughout. VR- Will return within 10 days to verify compliance.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on counter next to bar sink and inside bar sink.
#52 · Garbage and refuse properly disposed; facilities maintained
5-501.110 - Discarded item shall be stored in receptacles or waste handling units so they are inaccessible to insects and rodents. Excessive amount of trash and cardboard stored by back door. Staff relocated trash to dumpster.
Mar 13, 2014 A 96 · 9 violations
#4 · Proper eating, tasting, drinking, or tobacco use −1
Corrected during inspection
2-401.11 Observed an employee drink stored above washed/partially cut tomatoes in the prep sink today. Drink discarded to correct.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
Maintain chlorine sanitizer at 50-100ppm. Observed 0ppm being dispensed from the dish machine. 3 comp. sink set up today as an alternative and ecolab was called.4-501.114 Food contact surfaces must be clean. Observed build up today inside of the ice machine and on the bagel slicer. Ice machine cleaned and sanitized during inspection to correct. Staff will break bagel slicer down after breakfast to correct.4-601.11
#27 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1
Repeat violation
Observed cook-chill process used on soups today and no HACCP plan is in place. Provide a HACCP plan for this procedure and a variance if the HACCP plan does not meet the criteria set out in 3-502.12.8-201.13
#30 · Variance obtained for specialized processing methods
See.#27 for HACCP and variance information.8-103.11
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
Observed slice and prerolled deli meat that had just been cut being cooled on the open top make table. Cool foods rapidly using equipment that will ensure this. Product moved to the bottom of the unit today to correct.3-501.15
#35 · Food properly labeled: original container
Follow-up verification required
Observed no allergen information of prepackaged breads and pastrys offered for grab-n-go up front. Provide allergens contained in each product. VR in 10 days.3-602.11
#38 · Personal cleanliness
Observed food service employees with bracelets and watches on today. Food service employees are limited to a single wedding band on their hands and wrists- no other watches, bracelts, or rings allowed.2-303.11
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
Repair leaking faucet on the 3 comp. sink.
#47 · Non-food-contact surfaces clean
Clean racks used to proof bread and behind the ice machine.
Aug 1, 2013 A 95 · 6 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.14 Ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. Observed multiple employees changing gloves frequently without washing hands, CDI by instructing employees to wash hands before putting on gloves, educated management and staff.
#17 · Proper reheating procedures for hot holding −1.5
Corrected during inspection
Ensure all food that is previously cooked and cooled is rapidly reheated to at least 165F within 2 hours. Observed french onion soup 140F, tomato soup 135F, chowder 130F, broccoli soup 150F after reheatig in rethermalizer 3 hours, CDI by discarding. Rethermalizer was over filled and product was not adequately submerged in water. Ensure that proper reheating procedures are followed.
#18 · Proper cooling time and temperatures −1.5
Corrected during inspection
3-501.14 Ensure all time/temperature control for safety (TCS) foods are cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F. Observed bagged soup 50F after cooling overnight, CDI by discarding.
#27 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan
Corrected during inspection
When using a specialized food process, ensure that HACCP plan is properly implemented and all parameters of 3-502.12 (D) are followed. Constant monitoring thermometer must be present on refrigeration and additional cooling parameters must be met. Observed written procedure for soup cooling available, but no complete HACCP plan observed, facility does not meet all necessary requirements of 3-502.12(D) currently. CDI, manager was advised they need to seek clarification from the state regionals regarding the process. Also informed supervisor to contact state regarding the need to clarify process.
#31 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
Ensure proper methods are used for cooling TCS foods. Observed lettuce, tomato cooling in deep portions in top of prep cooler, CDI by moving to walk-in.
#39 · Wiping cloths: properly used and stored
3-304.14 Ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. Observed wiping cloths stored on counter under cutting board.
Permits at this address
Other businesses at this address
- A94ZinicolaRestaurant · Jan 2018 – Oct 2026 · 26 inspections
- A96Mellow Mushroom #139Restaurant · Jan 2017 – Aug 2026 · 30 inspections
Matched by street address. Each permit has its own grade and history.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “PANERA BREAD #863” or State ID 2060012631). Inspection type (routine vs. follow-up) is not published in the county's data.