Panera Bread #20, 5601 E. 41st St., Tulsa, OK - Restaurant inspection findings and violations

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Business Info

Restaurant: PANERA BREAD #20
Address: 5601 E. 41st St., Tulsa, OK 74135
Phone: (918) 663-1600
Type: Food Services -Establishment
License #: 33979
Owner: THE TRADITIONAL BAKERY INC.
Total inspections: 12
Last inspection: 12/07/10
Issued: 06/02/10
Expiration date: 06/02/11

Restaurant representatives - add corrected or new information about Panera Bread #20, 5601 E. 41st St., Tulsa, OK »

Inspection findings

Inspection Date

Type

Follow up

  • Food Protected during Storage, Display, Transportation, Service
  • Demonstration of Knowledge / Person In Charge
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
12/07/2010RoutineNo
  • Demonstration of Knowledge / Person In Charge
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
09/03/2010RoutineNo
No violation noted during this evaluation. 06/15/2010RoutineNo
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Dressing rooms/lockers adequate, clean, used.
  • Cleaning/maintenance equipment properly stored
03/04/2010RoutineNo
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Single-service articles properly stored and dispensed
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Authorized persons only in food preparation and storage areas.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
11/13/2009RoutineNo
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Plumbing properly installed and maintained, inspected where required.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Floors, walls, ceilings in good repair, clean, constructed properly.
07/21/2009RoutineNo
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Authorized persons only in food preparation and storage areas.
04/29/2009RoutineNo
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Cold Hold (41/45 F)
  • Handling of food or ice minimized, proper use of utensils
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Dressing rooms/lockers adequate, clean, used.
  • Authorized persons only in food preparation and storage areas.
01/13/2009RoutineNo
  • Cold Hold (41/45 F)
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Single-service articles properly stored and dispensed
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
10/07/2008RoutineNo
  • Cold Hold (41/45 F)
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
07/24/2008RoutineNo
  • Cold Hold (41/45 F)
  • Non-food-contact surfaces of equipment and utensils clean.
  • Single-service articles properly stored and dispensed
  • Floors, walls, ceilings in good repair, clean, constructed properly.
04/23/2008RoutineNo
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Single-service articles properly stored and dispensed
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Authorized persons only in food preparation and storage areas.
01/25/2008RoutineNo

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