PANERA BREAD BAKERY & CAFE #1620

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: Niagara County

Inspector’s narrative

INSPECTION NOTES: Hot holds are all >= 140�F Food testing thermometer is available and accurate Cold holds are all <= 45�F Coolers all have accurate thermometers Wipe towel buckets and wipes used for wiping tables in the dining room are ECOLAB Sink & Surface cleaner/sanitizer measuring between 2.11 -- 4.3 ml/L on test strip -- ok 3-bay sink is set up to wash, rinse, sanitize with ECOLAB Sink & Surface cleaner/sanitizer measuring between 2.11 -- 4.3 ml/L on test strip, air dry Dish machine sanitize phase is @ ~ 50 ppm chlorine Mop sink has a back flow prevention device Hand wash stations have hand soap, paper towels in dispenser, hot & cold water, & hand wash signs Restrooms have self closing doors, hot & cold water, covered receptacles, toilet paper in dispenser, paper towels in dispenser, hand soap, hand wash signs Food rinse sink is indirectly draining Hair is restrained Hand barriers are being used appropriately Choking poster is posted in view of the dining area CPR kit is available and the sign is posted in view of the public Valid permit is posted in view of the public All dry storage is >= 6 off of the floor, on easily movable racks, or on a solid base shelving that does not allow debris to get beneath All surfaces are smooth and easily cleanable REMINDER: SUBMIT PERMIT RENEWAL APPLICATION, FEE, DISABILITY INS. FORMS BY THE LAST DAY OF THE MONTH REVIEW: COOLING: COOLING CLOCK STARTS WHEN THE PRODUCT REACHES 120�F -- YOU HAVE 2 HOURS TO GET THE PRODUCT TO 70�F, THEN YOU HAVE AN ADDITIONAL 4 HOURS TO GET THE PRODUCT TO <= 45�F REHEATING: ALL REHEATED PRODUCT THAT IS TO BE HOT HELD MUST BE REHEATED TO >= 165�F IN <= 2 HOURS HOT HOLDING: ALL PRODUCT MUST BE MAINTAINED @ >= 140�F AT ALL TIMES COLD HOLDING: ALL PRODUCT MUST BE MAINTAINED @ <= 45�F

What the inspector recorded

Published inspection history

30 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.