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Business Info

Restaurant: Panera Bread
Address: 2095 N. Calhoun Road, Brookfield, WI 53005
Phone: (262) 641-9999
Total inspections: 5
Last inspection: Feb 1, 2011

Score
(the higher the better)
96

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Violation descriptions and comments

Dishwasher was at 0ppm, the sanitizer bucket was empty at time of inspection. Bucket was changed, and after running it through two
times, I still was getting 0 ppm. Call repairman so dishwasher has a minimum of 50 ppm chlorine. Until such time wash dishes in 3 compartment
sink with 100 ppm in sanitize sink.
**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.C
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24oC (75oF),
(2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies
the solution is effective, and
(3) Concentration between 12.5 mg/L and 25 mg/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24oC (75oF),
(2) Have a concentration indicated by the manufacturer’s use directions included in the
labeling, and
(3) Be used only in water with 500 mg/L hardness or less or in water having a hardness
no greater than specified by the manufacturer’s label;
(D) If another solution of a chemical specified under ¶¶ (A)-(C) is used, the PERMIT HOLDER
shall demonstrate to the DEPARTMENT that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.
A box of chemicals was stored on top of the dishwasher. Box was removed, violation corrected during inspection.
**Critical Violation 26 C** : 7-201.11 Separation.C
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.
I observed a plastic sleeve of cups that fell into the salad dressing on the upper line of salad cooler. Cups were removed, and
dressing disposed of. Violation corrected.
Violation 37 H: 3-305.14 Food Preparation.
During PREPARATION, unPACKAGED FOOD shall be protected from environmental sources of
contamination.
The individually wrapped cookies for consumer self dispensing either need ingredient labels on them, or a placard posted stating that
for allergy/ingredient list, inquire within. Then have a 3 ring binder available with all the ingredients for each type of cookie sold.
Violation 35 B: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain
view of the consumer:
(1) The manufacturer's or processor's label that was provided with the food; or
(2) A card, sign, or other method of notification that includes the following information:
*The common name of the food, or absent a common name, an adequately descriptive
identity statement;
*If made of two or more ingredients, a list of ingredients in descending order of
predominance by weight, including a declaration of artificial color or flavor and chemical
preservatives, if contained in the food.
*The name of the food source for each major food allergen contained in the food
unless the food source is already par of the ommon or usual name of the respective
ingredient (Effective January 1, 2006). Note: Under the Food Allergen Labeling and
Consumer Protection Act (FALCPA), a "major food allergen" is an ingredient that is one
of the following eight foods/food groups or is an ingredient that contains protein derived
from one of the following: Milk and milk products (whey, nonfat dry milk, casein, sodium
caseinate, etc.); eggs (albumen, whites, meringue, etc.); fish, crustacean shellfish, tree
nuts (almonds, walnuts, pecans, etc., each is a separate allergen); wheat and wheat
proteins (malt, caramel color, flour,); peanuts (peanut butter, unrefined peanut oil, flour,
etc.); and soybeans and soy products (hydrogenated soy protein, tofu, unrefined
soybean oil, etc.).
*Except as exempted in the Federal Food, Drug, and Cosmetic Act, 403(Q)(3)-(5),
nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317, Subpart
B, Nutrition Labeling.
The top of the dishwasher was soiled. Clean and maintain.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Noted some dried food debris on the floor of the walk in cooler. Clean and maintain.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.
A follow up inspection will take place on or after 3-11-09.
The Waukesha County Code of Ordinances requires the assessment of a "partial inspection fee" for follow-up inspections due to critical
violations noted in a routine inspection, complaint inspection, or reinspection. No fee will be charged for the first follow-up "parital
inspection". Each "partial inspection" after the first will be assessed a fee equal to 1/4 the annual license fee. Charging fees for partial
inspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.!!!

Gloves are being worn when handling ready to eat foods
Datemarking is being done
Wiping buckets have 100 ppm sanitizer
Dishwasher **oppm,plus 3 compartment sink, plus handwash sinks
Temperatures recorded;
Soups 179 f, 171 f, 169 f, 175 f, 178 f, 175 f,155 f
Salad cooler 41 f, upper line/dressing41 f
Panini hot holding/sandwich 153 f
Sandwich prep cooler 39 f, upper line/chicken salad 40 f
Bev Air cooler 34 f
Bakery walk in cooler 39 f
Bev Air coolers 35 f, 36 f
Walk in cooler 35 f
Walk in freezer -7 f

This is a partial inspection due to a complaint about loaves of bread kept on the countertop facing the consumers and exposed to possible
contaminants such as sneezing, coughing, etc.
Upon inspection, they did not have any loaves of bread facing the consumer, everything was behind the counter.
The manager will talk to the weekend staff to make sure they are following procedure.

The spray bottle of water was not labeled as to its contents. Provide a label on bottle as to its contents.
Violation 35 G: Food containers including water spray bottles are not properly labeled and/or not stored in original container.
Food not stored in it's original container shall be stored in containers that are made of "food grade" materials and be properly labeled for
contents unless the food's identity is unmistakable.
The ice machine filter is soiled, clean and maintain.
The baking pans are soiled. They go back to the commissary for washing, but baking liners are used on the pans so the dough does not come into
contact with the burnt debris on pans. Have the baking pans cleaned on a more frequent basis.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Noted some utensils stored wet in the utensil bin. Thoroughly air dry before putting into storage, and protect them from possible
splash.
Violation 42 F: 4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use
Articles.
(A) Except as specified in ¶ (D), cleaned EQUIPMENT and UTENSILS, laundered LINENS, and
SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) and shall be
stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ (A) and shall be kept in the original protective PACKAGE or
stored by using other means that afford protection from contamination until used.
(D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above
the floor on dollies, pallets, racks, and skids that are designed as provided under §
4-204.122.

Gloves are worn when handling ready to eat foods
Datemarking is being done
Reviewed employee health policy with manager
Dishwasher at 50 ppm, plus 4 compartment sink, bleach for sanitizer, test kits available
Wiping cloth bucket uses quat sanitizer, 200 ppm
Temperatures recorded;
Bev Air cooler 38 f
Bev Air cooler 35 f
Sandwich prep cooler 35 f, top line/chicken salad 38 f
Hot holding unit/panini 139 f
Soups at 171 f, 158 f, 161 f, 170 f, 160 f, 150 f, 148 f
Salad cooler 41 f, top line/bleu cheese 41 f
Bakery walk in cooler 35 f
Bev Air catering cooler 39 f, top line/tunafish 41 f
Walk in cooler 34 f
Walk in freezer -11 f

Our Dept. received a complaint stating on 1-31-10 around 2:00 p.m. she found a hair in her food. She stated she brought this to the attention
of the manager (Steve) and he did not seem concerned.
Manager stated that Steve is still in training and has been talked to about how he handled the situation.
Make sure all food prep employees are wearing effective hair restraints. If managers are prepping food they are also required to wear hair
restraints. The manager stated that they are required by Corporate to wear hair restraints when they have to go on the food line.

Violation 44 A: 3-304.15 Gloves, Use Limitation.
• Observed employee wiping gloves on apron between frosting cookies. Corrected employee at time of observation.
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-
TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the
operation.
(B) Except as specified in ¶ (C), slash-resistant gloves that are used to protect the hands
during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such
as frozen FOOD or a PRIMAL CUT of MEAT.
(C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH,
durable, and nonabsorbent
outer surface; or if the slash-resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove.
(D) Cloth gloves may not be used in direct contact with FOOD unless the FOOD is subsequently
cooked as required under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
• Soiled ice shoot on soda dispenser.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Discussed the written employee health policy, hand washing observed, glove use observed, date-marking done
Equipment used:
3 compartment sink using quat 144 that was not set up (test strips available), chlorine base dishwasher at 200 ppm, food prep sink, hand wash
sink by dishwasher, hand wash sink in bakery and hand wash sink between bakery and sandwich stations. Wiping cloth containers are at 200 and
300 ppm.
Temperatures recorded:
Honey mustard dressing: 39 F
Kolpak bakery walk-in cooler: 39 F
Kolpak walk-in cooler: 39 F
Kolpak walk-in freezer: 7 F
Steamer: 163 F
Tomatoes: 36 F
Chili: 185 F
Reach-in cooler by Panini maker: 32 F
Reach-in cooler at sandwich make station: 40 F
Tuna: 38 F
Bagel cooler: 38 F
Butter cooler: 38 F
Milk/juice cooler: 39 F
Milk carton cooler: 40 F

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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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