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

No violations observed at the time of inspection. Observed employees wearing gloves to prevent bare hand contact with ready to eat food items such as made to order sandwiches and chef salads. A digital probe thermometer was available to ensure potentially hazardous food (PHF) items such as liquid eggs are cooked to the required temperature of 145F or above. Observed PHF items such as wild rice soup (actual 174F) and mac and cheese (actual 174F) hot held at required temperatures of 140F or above on the steam table and soup well. Observed PHF items such as tomato slices (actual 38F) in the deli prep refrigeration unit, hard boiled eggs (actual 42F) in the salad prep refrigeration unit and milk (actual 39F) in the walk-in cooler cold held at the required temperature of 45F or below. Observed all stored food items covered to prevent contamination and all refrigeration units were equipped with monitoring thermometers. Advised staff to work in small quantities and place food items that are not actively being prepared back into hot/ cold holding. Observed hand washing sinks equipped with warm running water, soap, paper towels and employee hand wash signage. Advised staff of the importance of hand washing between glove changes and after any source of contamination such as eating, drinking, coughing, sneezing, smoking/ vaping, using the restroom and after returning to food service after any type of break. Lactic acid test strips were available to ensure lactic acid sanitizing solution in wiping cloth buckets (actual 1000 ppm) was at a minimum strength of 704ppm (range 704ppm-1875ppm) to sanitize both dishware/ utensils and food contact surfaces. Advised staff to wash, rinse and sanitize food contact surfaces such as cutting boards and knives between food items 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

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