PANERA BREAD #4764, 4965 N Hamilton Rd, Columbus, OH 43230 - Restaurant inspection findings and violations



Business Info

Restaurant: PANERA BREAD #4764
Address: 4965 N Hamilton Rd, Columbus, OH 43230
Total inspections: 12
Last inspection: Nov 19, 2012
Score
(the higher the better)

98

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Inspection 30 day Dec 29, 2010 100
No violation noted during this evaluation. Critical Control Point Dec 29, 2010 100
  • Fixed equipment was not properly installed.
Standard Inspection Jul 22, 2011 99
No violation noted during this evaluation. Critical Control Point Jul 22, 2011 100
  • A quaternary ammonium sanitizing solution was being used improperly
  • Equipment and/or components were not maintained in good working order.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • Sanitizer concentration is not being monitored.
Standard Inspection Dec 27, 2011 88
No violation noted during this evaluation. Critical Control Point Dec 27, 2011 100
  • A quaternary ammonium sanitizing solution was being used improperly
Followup Inspection Jan 12, 2012 95
No violation noted during this evaluation. Followup Inspection Jan 19, 2012 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Standard Inspection Apr 27, 2012 99
No violation noted during this evaluation. Critical Control Point Apr 27, 2012 100
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Non-food contact surfaces are dirty.
Standard Inspection Nov 19, 2012 98
No violation noted during this evaluation. Critical Control Point Nov 19, 2012 100

Violation descriptions and comments

Dec 29, 2010

PIC: Mark
At time of inspection observed no violations. Thanks.

Dec 29, 2010

I Employee Health +
II Personnel Cleanliness +
III Hands +
IV Person in Charge +
V Food from an Approved Source +
VI Thawing +
VII Temperatures +
VIII Date Marking +
IX Consumer Advisory +
X Highly Susceptible Populations +
XI Protection from Contamination +
XII Chemical +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +

Jul 22, 2011

PIC: Tim
Updated green sign.

Jul 22, 2011

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

Dec 27, 2011

PIC Anthony
Updated green sign

Dec 27, 2011

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

Jan 12, 2012

PIC Cassie
At the time of the follow-up inspection, repeat critical violations were noted.
-Sanitizer buckets were at a concentration too low to be detected
Inspector will return in one week, 19JAN2012, to ensure wiping cloth buckets are kept at appropriate concentration.

Jan 19, 2012

PIC Stephanie
At the time of the second follow-up inspection, all critical violations have been corrected.
-All wiping cloth buckets testing at an appropriate concentration

Apr 27, 2012

Update sign

Apr 27, 2012

Very good food temperatures.
Review lettuce as a PHF.

Nov 19, 2012

Update sign

Nov 19, 2012

Good food temperatures.

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