PANERA BREAD Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED METER HANDSINK FAUCET IN MEN AND WOMENS WASHROOMS PROVIDING A FLOW OF WATER FOR 11 SECONDS. INSTRUCTED TO REPAIR METER HANDSINK FAUCET AT WOMEN AND MENS WASHROOMS.METERED FAUCET SHOULD PROVIDE A FLOW OF WATER FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCET AND MUST BE ACTIVE FOR AT LEAST 15 SECONDS BEFORE NEEDING TO BE REACTIVATED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW TEMPERATURE DISH MACHINE NOT SANITIZING AT 0PPM CHLORINE. INSTRUCTED TO REPAIR AND MAINTAIN.MANAGER CORRECTED ISSUE WITH SANITIZER DURING INSPECTION. DISH MACHINE SANITIZING AT 100PPM CHLORINE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

This violation was corrected during the inspection.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DUSTY EXTERIOR FILTERS OF LARGE ICE MACHINE IN KITCHEN PREP/DISHWASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO BACKFLOW PREVENTION DEVICE ON SMALL FRANK ESPRESSO MACHINE NEAR BAKERY AREA. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON SMALL FRANK ESPRESSO MACHINE WHERE IT CAN BE SERVICED AND LOCATED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED WASTE RECEPTACLE IN WHEEL CHAIR ACCESSIBLE STALL IN WOMENS WASHROOM. INSTRUCTED MANAGER TO PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED SPILLAGE AND BUILDUP ON FLOOR AND DRAIN IN BOTTOM INTERIOR CABINET OF FOUNTAIN MACHINE. OBSERVED FOOD AND DEBRIS BUILDUP ON FLOORS AND BASES OF WALLS IN KITCHEN PREP AND DISH WASHING AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DUSTY VENT COVERS IN MEN AND WOMENS WASHROOM. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DUSTY VENT COVERS IN MEN AND WOMENS WASHROOM. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.