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Business Info

Restaurant: PANERA BREAD #4770
Address: 1531 Hilliard Rome Rd, Columbus, OH 43228
Total inspections: 13
Last inspection: Oct 16, 2012

Score
(the higher the better)
94

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Violation descriptions and comments

walkthrough of the facility

* Make sure all thermometers are in coolers.
* Inspected and approved to operate
Received check number 4743 for $ 654.

IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing
Foods are thawed in accordance with the OAC.
Under refrigeration, under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures
Potentially hazardous foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Soups are cooled in ice baths at the end of the night
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
Ready to eat potentially hazardous foods are date marked properly in the walk in cooler
Time in lieu of temperature is used for skim milk and half and half for customer self service and the items are changed out after 4 hours

PIC Rhonda; green sign issued; no violations at time of inspection; kitchen very clean at time of inspection

Consult with Whitney, Asst. Mgr. about attached complaint. All lettuce is pre-packaged. Other items are added at the salad station. There is no cause for action at this time.

Obtained signature for file copy and delivered copy of report to PIC.

PIC: Rhonda
Updated Green Sign
Conducted inspection with Elizabeth Ousky

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 (+) Serv-safe certified
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 (NA)
X. Highly Susceptible Populations (NA)
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display.
XII. Chemical (+) properly stored and labeled
XIV. Transporting Food off

Pic Rhonda
updated green Sign

Discussed
Provided information
I. Employee Health (+)ok
II. Personnel Cleanliness (+)Ok
III. Hand washing, Prevention of Contamination from Hands (+)Hands being washed
IV. Person in Charge/Demonstration of Knowledge (+)serve Safe
V. Thawing (+)cold Running water and Walk in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)ice both for cooling
are temp Above 134 and below 42F
VIII. Date Marking/Time as a Public Health Control (+)are dated
IX. Consumer Advisory (+)NA
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)are covered and Labeled
XII. Chemical (+ Labeled
XIV. Transporting Food off Premise (+)NA
XV. Temperature Measuring Devices (+)provided

COMPLAINT;CUSTOMER ATE HALF SIZE CHICKEN P0PPYSEED STAWBERRY SALAD THRU DRIVE THRU,2 HOURS LATER WAS VIOLENTLY ILL,DIARRHEA,VOMITTING AND NAUSEA-(THIS HAPPENED FRIDAY 8/31/12 AT 7 PM).
AT TIME OF COMPLAINT INVESTIGATION,SANITARIAN CONSULTED WITH RHONDA COOK (GENERAL MANAGER)SERV SAFE CERTIFIED CERTIFICATE #8234375 EXPIRES 7/22/2016. THE GENERAL MANAGER WAS AWARE OF COMPLAINT AND STATED HAS KEPT DIALOGUE WITH COMPLAINANT AS OF RECENT. ALSO STATED THE COMPANY HAS HIRED A THIRD PARTY COMPANAY TO DO THEIR INVESTIGATION AS PROTOCOL ANY TIME CUSTOMERS CALLED IN COMPLAINT.
THE GENERAL MANAGER ALSO STATED THIS WAS\\SEASONAL ITEM. THE INGRIDIENTS IN THE CHICKEN POPPY SEED STRAWBERRY SALAD;STRAWBERRY,BLUE BERRY, PINEAPPLE,MANDARIN ORANGE,PEACANS,CHICKEN AND ROMAINE LETTUCE) LETTUCE ARE PRE-WASHED AS STATED BY THE MANAGER..
AT TIME OF INSPECTION,OBSERVED CHICKEN IN USE FOR SALAD THAWING IN WALK IN COOLER TEMPED AT 28 DEGREES F. OBSERVED EMPLOYEE FINISHING RE-PORTIONED CHICKEN MEAT IN INDIVIDUAL BAGS WERARING GLOVES AND RETURNED TO WALK IN COOLER FOR PROPER COOLING. OBSERVED EMPLOYEE WASH HANDS PRIOR TO WAERING GLOVES. THE

Pie Rhonda updated green sign

Discussed
Provided information
I. Employee Health (+)OK
II. Personnel Cleanliness (+)OK
III. Hand washing, Prevention of Contamination from Hands (+)OK
IV. Person in Charge/Demonstration of Knowledge (+)Serve safe
V. Thawing (+)walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)cooling in ice bath all temp were above 134 and below 42 F
VIII. Date Marking/Time as a Public Health Control (+)when needed
IX. Consumer Advisory (+)NA
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)all covered and stored properly
XII. Chemical (+)labeled and stored properly
XIV. Transporting Food off Premise (+)NA
XV. Temperature Measuring Devices (+)provided

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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