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Business Info

Restaurant: Panera Bread
Address: 3200 Golf Road, Delafield, WI 53018
Phone: (262) 646-5510
Total inspections: 3
Last inspection: Apr 22, 2010

Score
(the higher the better)
98

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Violation descriptions and comments

**CDC Risk Factor Violation 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
Panini’s held in hot hold unit (holding cabinet) at 10:45am at 98f, 90f.
Temperature taken again at 11:45am: panini’s were 120f.
Panini’s were put into hot hold unit at 9:45am.
Time as a control may be used if a written plan is submitted to our department and approved. Left information on Time as a Public Health
control.
Panini’s are not cooked before putting into hot hold unit and they are not maintained at or above 135f.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
Violation 45 V: 4-501.12 Cutting Surfaces.
Cutting boards noted with cuts, some were discolored (white cutting boards).
Cutting boards, wood boards need to be resurfaced or replaced.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Shelving throughout
Cooler door gaskets were soiled with crumbs
Floor under dish area
Air gap of food prep sink
Handles of equipment (need to be cleaned more frequently)

(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

Low temperature dish machine, 50ppm chlorine sanitizer + 3-compartment sink (NSU), Oasis quat sanitizer + 2-compartment food prep sink +
multiple hand wash sinks + mop/utility sink.
Quat sanitizer bucket, 200ppm
Temperatures recorded during inspection:
Prep cooler: top- tuna salad 38f, turkey 37f; bottom- 35f
Salad prep cooler: top- blue cheese 43f, feta 42f; bottom- feta 37f
Hot hold unti: Panini sandwich 90f, air 130f, turkey/cheddar sandwich 98f
Tomato soup: 184f
Baked potato: 161f
Chicken noodle soup: 156f
Chicken tortilla soup: 168f
Prep cooler: 39f
Espresso milk cooler: 40f
Glass door beverage cooler: 33f
Cream cheese cooler: 40f
Walk-in cooler: 40f
Walk-in freezer: (-)2f
Walk-in cooler: 35f

This is a follow up to the routine inspection done on 2-16-2009.
The following violations were corrected:
19A) Hot holding: At beginning of the follow up Panini's were at 117f, and 97f. They were put back into the oven to reheat to 140f (as
described in the SOPs from the company for the sandwiches). The hot hold unit air temperature was 148f. Final reheat temperature of the
Panini's were 151f, 143f, 144f. Keep it up! Be sure to use a thermometer to measure the internal temperature of the Panini's after they come
out of the oven.

Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Top of dish machine.
• Air gap of food prep sink.
• Shelving throughout.
• Bakery racks.
• Handles of some coolers and freezers
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 45 V: 4-501.12 Cutting Surfaces.
• Several cutting boards noted in need of replacement – they had been ordered, but wrong size delivered (available).
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.

Low temperature dish machine, 100ppm chlorine sanitizer + 3-compartment sink (NSU), Oasis 144 quat sanitizer + 2-compartment food prep sink +
multiple hand wash sinks + mop/utility sink.
Quat sanitizer bucket, 200ppm.
Temperatures taken at time of inspection:
To go cooler - roast beef - 41f, pickles - 37f, lower 36f
Salad prep cooler - lower - 37f, upper hard-boiled eggs - 38f
Tomato basil soup - 162f Chicken wild rice soup - 140f
Cooked eggs - 146f Sausage - 153f
Sandwich prep cooler - ham - 39f, chicken salad - 41f, lower, air - 35f
Hot hold unit - 138f, panini – 100f (still warming up in oven prior to holding in hot hold unit)
Milk cooler - 35f Juice cooler - 30f
Egg souflee on hot plate - 136f Walk-in bakery cooler - 35f
Walk-in cooler - 28f Soup warmer / bath - 166f
Walk-in freezer - (-)6f Proofer - 85f
Bakery cooler - 34f

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Takes reservations:

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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:

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Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

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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. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants