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Business Info

Restaurant: PANERA BREAD #4752
Address: 5043 Tuttle Crossing Blvd, Columbus, OH 43016
Total inspections: 12
Last inspection: Oct 15, 2012

Score
(the higher the better)
97

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Violation descriptions and comments

PIC MARTHA
FACILITY HAS ONLY 1 HAND SINK FOR BOTH SERVING AREAS (BAKERY & SANDWICH PREP) BAKERY WILL NEED TO HAVE A DESIGNATED HAND SINK INSTALLED. COULD TANSFORM DUMP SINK INTO HAND SINK AND HAVE AN ADDITIONAL DUMP SINK INSTALLED OR USE A DIFFERENT PROCESS.
PREP SINK AIR GAP NEEDS TO BE REPAIRED SO THAT IT DRAINS PROPERLY W/OUT SPLASHING ONTO THE FLOOR. AIR GAP NEEDS TO BE 2X THE DIAMETER OF THE WATER SUPPLY INLET AND NOT LESS THAN 1"

PIC Matt
Green sign updated
Follow up inspection required

Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (-) see violation on standard report
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F and cold foods are being held at 41 F
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Foods are protected from physical and environmental contamination during storage, preparation, and display.
XII. Chemical (+) properly stored and labeled
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+) Present and calibrated

PIC Jeremy
critical violation from previous inspection corrected
new cutting boards installed on prep line

PIC Martha
Green sign updated

I. Employee Health
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Observed 3 employees properly wash hands during inspection
IV. Person in Charge/Demonstration of Knowledge
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing
Observed items thawing under cold running water at time of inspection in prep sink
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
-Observed items holding above 41 degrees in the prep cooler on the line, please continue to monitor cooler. Manager immediately removed items from the prep line and placed in walk in cooler, temperatures of all items over 41 degrees were just taken under one hour prior and were under 41 degrees at that time.

PIC: Aaron
Updated green 'Inspected' sign at time of inspection.
Inspection conducted with Sarah Badenhop.

Discussed:
I. Employee Health (+) Has policy.
II. Personal Cleanliness (+) Good.
III. Handwashing, Prevention of Contamination from Hands (+) Hand sinks stocked and used appropriately.
IV. Person in Charge/Demonstration of Knowledge (+) ServSafe certified. Answered questions effectively.
V. Food from an Approved Source (+)
VI. Thawing (+) Observed thawing under refrigeration and during cooking process.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All temperatures in compliance.
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (n/a)
X. Highly Susceptible Populations (n/a)
XI. Protection from Contamination (+)
XII. Chemical (+) All chemicals labeled and stored appropriately.
XV. Temperature Measuring Devices (+) Present and calibrated.

PIC Aaron
Updated green sign

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods

PIC/ Reviewed- Aaron
Updated green sign

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants