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 staff wearing gloves to prevent bare hand contact with ready to eat food items such as bagels. Reviewed the importance of preventing bare hand contact while handling any baked items by using any kind of barrier (gloves, tongs, wax paper). Discussed the importance of washing hands in between gloves changes, after using restrooms, drinking, coughing, eating and after any possible contamination. Advised staff to use available digital probe thermometer to ensure proper cooking/reheating of potentially hazardous food items such as commercially pre-cooked chicken is done at temperature of 140F or above. Observed refrigeration unit equipped with monitoring thermometer to ensure unit is adequately cold holding temperatures of potentially hazardous food items such as milk is maintained at 45F or less ( Actual at 39F ). Observed required hot holding for potentially hazardous food items such as broccoli cheddar soup is maintained at temperature of 140F or greater ( Actual at 149F ). Observed facility had warm, running water with soap and paper towels at all hand washing sinks. Observed test strips to evaluate the strength of quaternary ammonia sanitizing solution at 200ppm for sanitizing both dishes/utensils and food contact surfaces. Discussed the significance of wash, rinse and sanitize food contact surfaces/utensils (cutting board, knives) in between food items to prevent cross contamination. Advised staff to work in small, manageable quantities while preparing potentially hazardous food items and return them back to hot or cold holding while not being actively worked on.

What the inspector recorded

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

Nearby options, with straight-line distances. Their inclusion does not imply an inspection result.