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SAN JOAQU I N Environmental Health Department <br /> COJJ N T Y <br /> Time In: 10.52 am <br /> Time Out: 11:49 am <br /> Food Program Official Inspection Report <br /> Name of Facility: PANERA BREAD#1940 Date: 06/28/2018 <br /> Address: 2512 NAGLEE RD, TRACY 95304 <br /> Owner/Operator: PANERA LLC Telephone: (314)984-1000 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/12/2018 <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dish machine is not dispensing any sanitizer(does not have a sanitizer hooked up)0 ppm Cl. <br /> Bucket of sanitizer was hooked up, machine primed, and now has 50-100 ppm Cl at the final rinse. <br /> All dishes, utensils and equipment run through the machine last night until today must be re-washed. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a,b, d), 114117, 114125(b), 114135, 114141) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Joseph Telles Expiration Date:January 20,2022 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 125°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 door True-toaster--41.00°F 4 drawer prep-catering--40.00°F <br /> 4 drawer prep-drive sandwich--41.00°F bakery walk-in--41.00°F <br /> chicken salad--41.00°F rotisserie chicken--41.00°F <br /> 4 drawer prep-drive salad--40.00°F diced tomatoes--37.00°F <br /> 1 door True-drive espresso--37.00°F strawberries--40.00°F <br /> 2 door True-drive--41.00°F hard boiled egg--37.00°F <br /> 1 door True-bakery--36.00°F 1 door True-espresso--40.00°F <br /> 2 door True-bakery--41.00°F soup--166.00°F <br /> 1 door True-drive--41.00°F sliced cheese--41.00°F <br /> soup-drive--167.00°F rerstroom handsinks--100.00°F <br /> 4 drawer prep-sandwich--39.00°F 1 door Harmony--39.00°F <br /> tuna salad--40.00°F retherm water--185.00°F <br /> 4 drawer prep-salad--31.00°F walk-in--37.00°F <br /> NOTES <br /> FA0023753 PRO541439 SCO01 06/28/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue Stockton, California 95205 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />