Panera Bread #1185, 5578 Vincent Gate, Alexandria, VA 22312 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Panera Bread #1185
Address: 5578 Vincent Gate, Alexandria, VA 22312
Type: Fast Food Restaurant
Phone: 703 658-5204
Total inspections: 7
Last inspection: 01/08/2016

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Inspection findings	Inspection date	Type
The purpose of this visit was to conduct a routine inspection in conjunction with a complaint investigation. Thank you for accompanying me through the inspection. If you have any questions or concerns, please feel free to contact 703-246-2444. Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: tomato soup (94'F), turkey soup (101'F), broccoli cheddar (101'F) on steam table Correction: ITEMS WERE DISCARDED. MANAGER NOTED THAT FOOD WAS NOT HEATED PROPERLY. DISCUSSED WITH MANAGER TO CREATE A LOG TO TRACK WHEN SOUPS ARE TAKEN OUT OF FREEZER AND REHEATED. Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: butter in True two door reach-in cooler Correction: ITEMS WERE DISCARDED. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Equipment / Good Repair / Operation (corrected on site) Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True two door reach-in cooler (44'F) holding cream cheese and butter. Correction: DURING THE INSPECTION, SERVICE REPAIR WAS PRESENT DURING INSPECTION. TRUE TWO DOOR REACH-IN COOLER WAS ADJUSTED TO 35'F. A COPY OF THE SERVICE INVOICE WAS RECEIVED. Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.	01/08/2016	Routine
This visit was conducted in conjunction with a Routine Inspection. Complainant alleges experiencing Foodborne Illness symptoms after consuming the chicken salad sandwich. Discussed complaint with CFM, aware of complaint. Observed all food handling, food preparation procedures, sanitizing and cleaning, and discussed Employee Health Policy with CFM. Observed no violations during Routine Inspection. All food items are received from Supplier pre-cooked and pre-packaged frozen. Observed no areas for Cross-contamination at facility. All vegetables are received pre-washed and bagged upon receipt. All leafy vegetables are re-washed in prep sink with water. Manager conducts daily Refrigeration unit checks prior to placing food items in Refrigeration units. Food temperature check logs are recorded throughout day No violation noted during this evaluation.	08/17/2015	Complaint
This visit was conducted in conjunction with a Complaint Investigation. Observed very good examples of Active Managerial Control today. Facility conducts daily Food Temperature Temperature and Refrigeration log checks as part of Daily Routine Checklist by all Managers throughout the day. Facility also keeps sanitizer bucket time logs to be changed every 2 hours with stickers attached. Observed proper handwashing by several food employees throughout course of Inspection. Food Employees are to wash hands every hour or when passed through the swing door. Please remember that a Certified Food Manager must be present during all hours of open business. No violation noted during this evaluation.	08/17/2015	Routine
No violation noted during this evaluation.	04/29/2015	Risk Factor
NOTES: * The purpose of today's visit was to conduct a routine inspection. * All non-critical violations shall be corrected within 30 days and prior to the time of the next inspection. Sanitizer Test Kit Required Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. No chlorine sanitizer test kit available for sanitizing dish machine. Correction: Obtain a chlorine sanitizer test kit. Handwashing Signage at Handwashing Facilities Required Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the men's restroom handwashing sinks used by food employees. Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.	02/10/2014	Routine
The purpose of today's visit was to conduct a risk factor assessment inspection. Please fax or email a copy of the CFM photo card for the manager on duty by Friday, January 10, 2014 Certified Food Manager/Certificate Process Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.	12/19/2013	Risk Factor
The purpose of today’s visit was to conduct a routine inspection. CFM is knowledgeable. Observed great cold & hot holding temperatures. MAINTENANCE: Water Heater: AO Smith BTH (above mop sink) Dish Machine: Ecolab Jackson ES-2000, chlorine sanitizer Sanitize wiping cloth buckets observed with acceptable levels of Quat NOTE TO MANAGER: please fax the dishmachine service report to 703-385-9568 with the EHS name and facility name on the cover sheet by Friday, April 26, 2013. Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.	04/22/2013	Routine

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