PANERA BREAD #2437

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Inspection history

1. Sep 24, 2025

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   5 violations

   • 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) Observation: The dishmachine had less than 50ppm chlorine in the final sanitizing rinse. Code Citation: Maintain a chlorine concentration of 50-200 ppm in the sanitizing rinse. Correction: Person in charge called for service, education provided.
   • 3-304.15(A) Gloves, Use Limitation(P) Observation: Gloved hands were wiped on the apron when an interruption occurred during food preparation. Code Citation: If used, SINGLE-USE gloves shall be used for only one task, such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P Correction: Education provided.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Leafy salad greens were cold-holding at 44–45°F in the two?door cooler. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. Correction: The food was relocated to another cooler.
   • 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Observation: The employee handwashing sink in the bakery area was blocked by a trash can. Code Citation: HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Correction: Education provided.
   • 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Sausage and eggs in the hot well were holding at 120°F. Code Citation: All cooked foods being held for service need to be held at a temperature of 135 degrees and above. Correction: The facility uses time as a control, in addition to temperature.