PANERA BREAD #4775, 300 W Lane Ave, Columbus, OH 43201 - Restaurant inspection findings and violations



Business Info

Restaurant: PANERA BREAD #4775
Address: 300 W Lane Ave, Columbus, OH 43201
Total inspections: 9
Last inspection: Oct 23, 2012
Score
(the higher the better)

100

Restaurant representatives - add corrected or new information about PANERA BREAD #4775, 300 W Lane Ave, Columbus, OH 43201 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Inspection Preoperation Oct 24, 2011 100
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
Standard Inspection Nov 29, 2011 95
No violation noted during this evaluation. Critical Control Point Nov 29, 2011 100
No violation noted during this evaluation. Followup Inspection Nov 30, 2011 100
  • Equipment and/or components were not maintained in good working order.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
Standard Inspection Apr 19, 2012 94
No violation noted during this evaluation. Critical Control Point Apr 19, 2012 100
  • Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours.
  • Working containers of food are not properly labeled.
Standard Inspection Oct 1, 2012 94
No violation noted during this evaluation. Critical Control Point Oct 1, 2012 100
No violation noted during this evaluation. - Oct 23, 2012 100

Violation descriptions and comments

Oct 24, 2011

approved to operate

Nov 29, 2011

Update sign

Nov 29, 2011

Good food temps for cold storage.

Nov 30, 2011

Delivered inspection copy And consulted.

Apr 19, 2012

PIC: Dustin/Katey
Updated green 'Inspected' sign at time of inspection.

Apr 19, 2012

Discussed:
II. Personnel Cleanliness (+) Observed separate storage locations for employee belongings.
Food employees eat, drink, and use tobacco only in designated areas/do not use utensils more than once to taste food that is sold or served/do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single-use articles.
IV. Person In Charge/Demonstration of Knowledge (+) PIC answered all questions effectively.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VI. Thawing (+) Observed soups being thawed directly in the thermalizer.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Discussed proper cooling and reheating procedures. Food within correct temperatures.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at

Oct 1, 2012

PIC: Jessica
Reviewed report with PIC: Jessica
Updated green 'Inspected' sign at time of inspection. NOTE: Ensure green 'Inspected' sign is moved to face outward from front windows.

Oct 1, 2012

Discussed:
III. Handwashing, Prevention of Contamination from Hands (+) Observed proper hand washing throughout inspection.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
IV. Person In Charge/Demonstration of Knowledge (+)
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VI. Thawing (+) Observed and discussed proper thawing procedures; thawing done under refrigeration.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Discussed cooling and reheating procedures. All food within proper temperature.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.

Oct 23, 2012

Consult with Panera for Columbus Dispatch 'mock inspection'

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