PANERA BREAD #1277, 6050 W 86th ST, Indianapolis, IN - Restaurant inspection findings and violations



Business Info

Name: PANERA BREAD #1277
Type: Restaurant
Address: 6050 W 86th ST, Indianapolis, IN 46278
County: Marion
License #: 200856
Smoking: Smoke Free
Total inspections: 8
Last inspection: 01/31/2011

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Inspection findings

Inspection Date

Type

  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: Dishmachine
01/31/2011Routine
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Wipe down the top of the dishmachine regularly.
    Location: Kitchen (back)
    Equipment: Dishmachine
09/02/2010Routine
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Store everything possible 6" off the floor to facilitate floor cleaning.
    Location: Back room
02/02/2010Routine
No violation noted during this evaluation. 09/28/2009Non-Illness Complaint
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Several areas of the kitchen.
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Locate thermometers to allow for easy viewing.
    Location: Kitchen
09/21/2009Routine
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
  • In store packaging
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: More clearly label spray water bottle
    Location: Kitchen
04/29/2009Routine
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer. ~~~~
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: Use test strips frequently to check sanitizer strength at dishmachine.
    Location: Dish machine area
    Equipment: Dishmachine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Keep towels in all hand sink dspensers at all times. Check frequently and refill if low. CORRECTED
    Location: Kitchen
  • Improper rinsing of utensil(s) and equipment
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: Food particles in the final sanitizer solution n the third bay of utensl snk. Change sink water as needed.
    Equipment: 3-bay
10/22/2008Routine
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Proofer area and what ever fixed equipment , hand sinks, 3 bay, etc...Seal back areas to wall
    Location: Back room
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Proofer area and what ever fixed equipment , hand sinks, 3 bay, etc...Seal back areas to wall
    Location: Prep area
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide towels & dispensers to all hand sinks
    Location: Back room
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 2 hand sinks leak at a bottom plumbingRepair
    Location: Back room
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 2 hand sinks leak at a bottom plumbingRepair
    Location: Prep area
    Equipment: Hand sink
07/29/2008Pre-Licensing

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