Panera #4635, 135 Great Oaks Trail, Wadsworth, OH - Restaurant inspection findings and violations
Business Info
Name: Panera #4635
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 135 Great Oaks Trail, Wadsworth, OH
License #: FSO-C362-11
License holder: Covelli Enterprises
Total inspections: 3
Last inspection: 4/12/2012
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 135 Great Oaks Trail, Wadsworth, OH
License #: FSO-C362-11
License holder: Covelli Enterprises
Total inspections: 3
Last inspection: 4/12/2012
Inspection findings | Inspection Date | Type | Comments |
|---|---|---|---|
|
4/12/2012 | Standard 1 | COLD HOLDING- Artichoke dip in top of panini cooler was holding at 45°F. Reportedly, top of reach-in had been opened while making sandwiches and there were several empty slots in reach-in, allowing more cold air to escape so that proper temperature is not being maintained. Ambient of bottom of reach in was 40°F. Potentially hazardous foods shall be held cold at 41°F and below. Make sure that lid is closed while not busy making sandwiches and fill empty slots with pans so that cold air does not escape. TEMPERATURE MEASURING DEVICES - One long stem thermometer in the serving area was showing 100°F. Provide accurate long stem thermometer to check that foods are maintained at proper temperatures. PIC discarded thermometer during inspection. CHEMICAL - Observed High Temp Grill cleaner in porcelain cleaner bottle. Poisonous/toxic chemicals shall be in their original container and/or properly labeled to prevent confusion and/or misuse. |
|
10/21/2011 | Standard2 | COLD HOLDING- Ambient air temperature on top of Panini cooler was between 48°F-49°F and bottom between 42°F- 45°F. See temperature log below for foods in this unit. Potentially hazardous foods shall be held cold at 41°F and below. Discard any contaminated foods. Maintenance was contacted and cooler will be serviced today. COLD HOLDING- Frappe/chia unit appears not to be functioning properly and maintaining temperature on the Frappe side. Frappe is made with half and half. Frappe mix had an internal temperature of 43°F and chia was 38°F. Frappe side of unit does not appear to be circulating as the chia side. Repair unit and maintain potentially hazardous foods cold at 41°F and below. Foods are properly reheated to 165°F and above in the rethermalizer. Observed bag of soup properly cooling in an ice bath. Whole shell eggs were cooked to 207°F. Accurate digital long stem thermometer available for use. All ready-to-eat potentially hazardous foods were date marked. |
|
4/19/2011 | 30 Day | HANDWASHING- No paper towels at the bakery hand wash sink and women restroom hand wash sink. Reportedly more paper towels are being delivered today. Provide an adequate supply of paper towels to facilitate hand washing. REHEATING- Soups were reheated in the etherealize and placed in the steam table. See temperature log below (*). Potentially hazardous foods shall be reheated to 165°F within two hours prior to placing in the steam table. Manager will educate employees on this process. PERSONNEL CLEANLINESS- Employee open coffee stored on equipment shelving next to the dish machine. Food employees shall eat and drink in a separate designated area or provide a covered beverage container. The coffee was discarded. Reportedly foods are cooled in an ice bath. All chemicals were properly stored and labeled. |
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