PANERA BREAD #1023

Inspection outcome

New York State publishes critical and noncritical findings and optional inspector comments. Counts are not a pass/fail result or an NYC grade. Source rows are grouped by operation, inspection date and visit type; conflicting totals remain visible.

Published violation totals and comments

Rows are grouped by the state operation ID, inspection date and visit type because this dataset does not supply a unique visit ID. The state does not supply a letter grade or pass/fail result here.

Local health department: Chemung County

Inspector’s narrative

Observed no violations at time of inspection. Observed staff using gloves to prevent bare hand contact with ready to eat foods such as sandwich bread. Observed unobstructed hand washing station stocked with warm running water, soap, single use paper towels, and employee hand washing signage. Advised staff to wash hands between glove changes, after coughing, sneezing, smoking, or whenever hands are soiled. Advised staff to change gloves after handling money or whenever there is a change in task before returning to food preparation. Digital probe thermometer available to ensure potentially hazardous foods (PHF) are cooked to required temperatures such as grilled chicken strips to 165F. Observed PHF hot held at or above the required temperature of 140F such as chicken noodle soup (actual 152F) in the steam table behind the food service counter. Observed PHF cold held at or below the required temperature of 45F such as sliced cantaloupe (actual 42F) in the walk-in refrigeration unit. Advised staff to work in small manageable quantities and to return PHF to hot or cold holding when not in active preparation. Test strips available to ensure lactic acid sanitizing solution is within the required concentration range of 704 to 1875ppm to sanitize food contact surfaces and utensils/dishware. Test strips available to ensure chlorine sanitizing solution is at or above the minimum required concentration of 100ppm to sanitize food contact surfaces and 50ppm to sanitize utensils/dishware in a three bay sink. Wash, rinse, and sanitize food contact surfaces to prevent cross contamination.

What the inspector recorded

No individual violation text is supplied for this event. Read the outcome and inspection type before interpreting an empty violation list.

Published inspection history

23 events available for this business identifier or exact business/address match. These sources retain their own historical coverage; New York State groups rows by operation, date and visit type; Boston uses license, exact result timestamp and result code. It may not contain every visit.

Restaurant directory near this address

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