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Business Info

Restaurant: PANERA BREAD #4751
Address: 875 Bethel Rd, Columbus, OH 43214
Total inspections: 12
Last inspection: Nov 27, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

FACILITY HAS CHANGED OWNERSHIP

TALKED TO MATT
NO VIOLATIONS AT TIME OF INSPECTION

Discussed with Matt
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Talked to Brian Taylor Manager
No violations at time of inspection
Ford temps 41 and under Staff able to answer questions and took suggestions offered
observed unique good idea for food storage boxes; vertically on wall with large hooks
Updated Green Food Safety sign

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. We also discussed Major Food Allergens Facility prepares peanut butter sandwiches in rear in an effort not to provoke an allergic reaction
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination
III: Handwashing facilities are adequate and located so employees can wash properly.
Handwashing stations are supplied. Exposed ready to eat foods are not touched
by bare hands
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to Brian Taylor manager
VI: Observed food being thawed under refrigeration
V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been
cooked and refrigerated to the correct temps
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods

Talked to Shannon manager at time of inspection
She is ServSafe Certified
updated Green Food Safety Sign
Food temps good, cooler temps good

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. Be aware Major Food Allergens are part of the Food Code for your information.
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination
III: Handwashing facilities are adequate and located so employees can wash properly.
Handwashing stations are supplied. Exposed ready to eat foods are not touched
by bare hands
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to Shannon
VI: Observed food being thawed under refrigeration
V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been
cooked and refrigerated to the correct temps
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods necessary.

PIC BRIAN
UPDATED GREEN SIGN

VII. COOLING, REHEATING
PICD EXPLAINED SOUPS ARE RETHERMALIZED TO 165. THEN MOVED TO HOT HOLDING TO MAINTAIN AT A MINIMUM OF 135. AT THE END OF THE NIGHT SOUPS ARE PLACED ON ICE BATHS TO COOL TO 70 DEG WITHIN TWO HOURS AND THEN 41 DEG WITHIN FOUR HOURS. THE NEXT DAY SOUPS ARE RETHERMALIZED AGAIN TO 165 DEG F

PIC
UPDATED GREEN SIGN
WENT OVER REPORT WITH

VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods are date marked and discarded when required
XII. Chemical
Toxic materials are properly identified and stored
No unapproved food or color additives are used
Sulfites are not applied to fresh fruits or vegetables intended for raw consumption
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures
Cooked potentially hazardous foods (SOUP) are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Hot foods are being held at 135 F and cold foods are being held at 41 F
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
XV. Temperature Measuring Devices
Temperature measuring devices are provided and readily accessible that are properly designed and calibrated

PIC CLAIRE
OBSERVED ALL VIOLATIONS HAVE BEEN CORRECTED.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants