Panera Bread #876

Contact Information

3205 Washtenaw
Ann Arbor, MI 48104

Health Report - 02/03/2015 (4 critical incident(s))

(Critical) The paper towels dispenser was empty at the baker handsink. Staff need to re-fill immediately upon depletion. Corrected by stocking.

(Critical) I found a 4 cheese blend being kept on ice at the soup prep area on the line at 46*f. Must be held at 41*f or less. Pan of cheese was not completely surrounded with ice on all 4 sides. Will switch to the insulated freezer pans and use this from now on instead of ice and mark with sticker to change out to new container every 4 hours. Corrected by doing the above.

(Critical) Repeat violations 2 times in a row. Once again, the handsink in the bakery prep area was blocked by wheeled rack. Managers are not working with staff to keep these racks from blocking the handsink. Complete the risk control plan and get it back to me within 10 days. I will be back in 2 weeks to verify this plan is in operation and working. Rack was moved from obstructing the handsink.

(Critical) I observed the dishwasher load dirty dishes onto racks, wipe his hands on his apron and then not wash hands before putting on a pair of gloves before he handled the clean dishes. Staff are not to use their aprons to wipe their hands on. Also, hands need to be washed after loading dirty dishes and before donning gloves or handling clean dishes. Corrected by discussing this with the dishwasher.

Staff need to be wearing hats when doing food prep. I observed 3 staff that did not have hats on.

A basket of rolls was stored on where they could become contaminated by customers at pick up station. Keep exposed foods behind shields that are at this location. Corrected.

Health Report - 07/25/2014 (1 critical incident(s))

(Critical) The handsink in the rear prep area by the dishwash tank was blocked by a cart. This cart cannot be kept in front of the handsink or staff cant wash hands. Corrected by moving cart.

Bagette breads stored in a basket without a liner. Obtain the dishwasher safe plastic insert that fits inside the basket.

The cooler door doesn't shut easily and stay shut at the espresso machine area. Door should seal easily when closed.

Sanitizer solution weak at the espresso machine. Staff didn't change out on time per sticker on container. Corrected by changing out.

Excessive dust in the intake grill of the ice machine at the pop station. Clean more often. Also, the end of the hose used to fill drink pitchers by the office had pink slime growing in it. Discontinue using this hose and water outlet for making beverages. Use your food prep sinks. Corrected by removing hose. Also, clean the top of the dishtank more often.

No wastebasket at the front handsink. Keep on staged there. Corrected.

Staff are stocking too many cups in cup dispensers by the registers. Cups need to be stocked so they are recessed within dispensers. Also, sppons and forks must be stored with handles up at pick up station. Corrected.

Health Report - 01/28/2014 (2 critical incident(s))

(Critical) The top tier of the desserts is not enclosed under the sneeze guard, exposing the foods to contamination from your guests. You wll need to modify this station so the foods are fully protected from contamination. I will be back in 2 weeks to verify this has been done.

(Critical) Cleaning chemical was found stored above your foodservice gloves on the chemical rack. Never store toxic items above or next to foods or food contact items. I would suggest storing gloves with other foods or food contact items. Corrected by moving chemical to below the gloves.

Health Report - 08/01/2013 (1 critical incident(s))

(Critical) 1oz chicken portions were found at 53*f. Must be held at 41*f or less at all times. This product was found portioned in wrap and then put in a plastic bag, which is double insulating the meat from the cold pan it is in, keeping the temp too warm. You need to not put this product in a second bag. Put 1oz portions directly in pan and do not overstock. Corrected by doing such.

The cooler doors need to be adjusted on the front line dairy cooler to eliminate gap and the walk in door self closer needs repair.

Keep the dumpster pad area cleaner. Fly season is upon us!

No sanitizer detected at the espresso machine sani bucket. This is a high use area and you are using a really small container, so sanitizer is going to dissipate faster. Suggest going to larger container and you need to check this station more often and may need to change out more frequently to keep sanitizer at 150-400ppm. Corrected.

No dumpster lids on your dumpster. Get one that has lids and keep them closed.

Health Report - 02/12/2013 (0 critical incident(s))

This incident (40775) does not have any more information on it

This incident (22603) does not have any more information on it

Health Report - 08/14/2012 (0 critical incident(s))

Be sure to keep the top of the dishmachine cleaned on a routine basis so debris does not fall onto cleaned kitchenware.

The handsink in the bakery section on the front line was obstructed. Be sure to always keep handsinks accessible. Corrected.

Be sure wiping cloth at espresso machine is submerged in sanitizer.

The male restroom door does not shut automatically. The door alignment needs to be adjusted so the door doesn't catch on the floor.

Health Report - 02/15/2012 (0 critical incident(s))

Please post a small wastebasket at each handsink for ease of paper towel disposal after handwashing.

Paper towels were not available at the baker's handsink. Always keep stocked. Corrected.

Cleaning equipment was found stored sitting within the mop sink basin. Please hang them up after done and keep sink clean.

The baker area handsink is being used as a dump sink for employee beverages. Handsinks are to be exclusively used for handwashing only!!!! plans are to put a sign up at this sink.

Health Report - 08/15/2011 (4 critical incident(s))

(Critical) I found the ice scoop in dirty water in the ice scoop holder. The scoop holder needs to be pulled down and run through the dishmachine every 24 hours. Corrected by cleaning ice scoop and scoop holder in dishmachine.

(Critical) The baker's walk in cooler was found holding product at 51*f. Must be holding 41*f or less. Staff did not catch this on morning temp logs. All potentially hazardous product was discarded and this cooler is not to be used to hold any phf's until repaired. I will be back in 2 weeks to verify cooler is working properly.

(Critical) I observed 2 cases of raw shell eggs stored directly next to cases of tomatoes, creating a cross contamination potential. Store eggs seperated from any ready to eat foods. Corrected by doing such. Plan to get a small dunnage rack and store eggs only on this rack.

(Critical) Found a chemical spray bottle stored directly next to clean utensils at the smoothie station. Always store toxic items safely isolated from foods or food contact items. Corrected by moving bottle to safe location.

There was no sanitizer detected in any of the sani-buckets. The jug was empty at the sani station. Managers need to be inspecting for this!!! corrected. Also, keep sanitizer water full in buckets so towels are fully immersed under the sanitizer.

The dipper well was not set up and turned on at the smoothie station. You must set this up properly. Corrected by doing so.

Health Report - 02/16/2011 (1 critical incident(s))

(Critical) The dishmachine was not sanitizing when i checked it. The bucket was empty!! staff need to be using test papers first thing in the morning to verify sanitizer is coming through and changing buckets when they are empty. Corrected by providing new bucket. Showed maria how to bleed the feed lines of air.

You need to clean the ice scoop holder every 24 hours. Also, you need to clean your tableware bins more often.

Several of your cutting boards are excessively grooved and discolored and need to be replaced or sanded down to eliminate grooves.

Replace the damaged ice scoop holder.

Repair the hot water handle on the far handsink on the front line.

The handsink at the baker prep area was blocked off by speedracks. Keep accessible at all times.

Health Report - 08/25/2010 (6 critical incident(s))

(Critical) Found a container of feta cheese in the salad prep top cooler marked with discard datemark over 7 days. Found an opened container of spinach artichoke dip in the 2 door prep top cooler in the back kitchen, without datemark. Pic corrected by discarding feta cheese and spinach artichoke dip. Pic has been instructed to monitor and verify that employees are properly datemarking ready to eat, tcs foods with at least 7 day datemarks (day opened/prepared + 6 days).

(Critical) Found a bottle of panini grill cleaner stored on counter top behind and between panini grills. Pic corrected by placing panini grill cleaner in the chemical storage shelf, away from food and food equipment

(Critical) Found the water supply line to the espresso machine without back flow prevention device. To correct either show there is a back flow prevention device or provide a back flow preventer with intermediate vent meeting asse 1012 or 1022.

(Critical) Found the water supply line to the espresso machine without back flow prevention device. To correct either show there is a back flow prevention device or provide a back flow preventer with intermediate vent meeting asse 1012 or 1022. , found the water supply line to the espresso machine without back flow prevention device. To correct either show there is a back flow prevention device or provide a back flow preventer with intermediate vent meeting asse 1012 or 1022. On follow up inspection found the water supply line of the espresso machine with an approved backflow prevention device. Violation corrected.

(Critical) Found a bottle of panini grill cleaner stored on counter top behind and between panini grills. Pic corrected by placing panini grill cleaner in the chemical storage shelf, away from food and food equipment. , found a bottle of panini grill cleaner stored on counter top behind and between panini grills. Pic corrected by placing panini grill cleaner in the chemical storage shelf, away from food and food equipment. On follow up inspection found no panini grill cleaner on counter top behind and between panini grills. This violation was routine inspection, and re-verified on follow up.

(Critical) Found a container of feta cheese in the salad prep top cooler marked with discard datemark over 7 days. Found an opened container of spinach artichoke dip in the 2 door prep top cooler in the back kitchen, without datemark. Pic corrected by discarding feta cheese and spinach artichoke dip. Pic has been instructed to monitor and verify that employees are properly datemarking ready to eat, tcs foods with at least 7 day datemarks (day opened/prepared + 6 days). , found a container of feta cheese in the salad prep top cooler marked with discard datemark over 7 days. Found an opened container of spinach artichoke dip in the 2 door prep top cooler in the back kitchen, without datemark. Pic corrected by discarding feta cheese and spinach artichoke dip. Pic has been instructed to monitor and verify that employees are properly datemarking ready to eat, tcs foods with at least 7 day datemarks (day opened/prepared + 6 days). On follow up inspection found no spinach artichoke, but found feta cheese with 14 day datemark. Pic corrected by having employee who opened cheese packages place 7 day datemark on feta cheese. This violation was corrected on routine inspection, and had to be corrected on follow up.

Found the top lid of the sandwich prep top cooler loose and missing fastening screw. Found the hinge of the milk cooler broken, and door not swinging properly. Found the cold hold ice base dispenser not in use and not working. To correct repair/replace cold hold equipment.

Found the floor (under equipment, edges and corners) in the front counter area and kitchen soiled with accumulation. To correct clean as soon as possible, and clean on a more frequent schedule

Found the interior surfaces and interior sides of lids of most coolers soiled with accumulation of debris. To correct clean as soon as possible, and clean on a more frequent schedule.

Found the hot water in the right handsink in the mens restroom at about 80°F. To correct adjust metering device on supply lines to provide hot water of at least 100°F.

Found recently portioned and wrapped chicken in the top portion of the prep top cooler. To correct properly cool chicken to 41°F, such as in walk in cooler, then place in prep top cooler.

Found gaps along the floor and the side door. To correct either repair/replace door sweep or use other means to eliminate gaps.

Found slash resistant gloves stored clipped to bottom shelf in front of the handsink in the back kitchen area. To correct relocate gloves and keep handsink accessible at all times.

Found wicker type baskets use to hold/display bread. To correct either discontinue using wicker baskets or line all wicker type baskets.