A99.5

PANERA BREAD #922

8152 S TRYON ST, Charlotte, NC 28273

Restaurant · NC permit/State ID 2060014943

Latest gradeA (99.5)

Last inspectedOct 23, 2026

Inspections on record46

On record sinceJul 22, 2013

Score history

Jun 4, 2015Higher is betterOct 23, 2026

Inspections & violations

Oct 23, 2026 A 99.5 · 2 violations

#44 · Utensils, equipment & linens: properly stored, dried & handled

Corrected during inspection

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Stack of Metal container wet nested. *CDI - PIC placed items into 3 compartment sink to be washed, rinsed and sanitized.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Follow-up verification required

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No Sink & Surface test strips available during time of inspection. PIC stated they used the last one this morning. A verification visit will be conducted within 10 days to ensure establishment is in possession of Sink & Surface Test Strips.

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Jun 4, 2026 A 99 · 3 violations

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- *Observed - No written TPHC procedures available onsite. *CDI - EHS provided written TPHC procedures that PIC filled out onsite. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- *Observed - Half & Half and Milk held on TPHC past their 4 hour TPHC limit with Time labeled 9:08 discard time. *CDI - PIC had employee change out dairy products starting new TPHC 4 Hour hold.

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - Dry food debris build up at bottom of Standing 2 Door RIF.

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Lid to dumpster caved in and dumpster doors left open.

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Feb 24, 2026 A 99 · 2 violations

#44 · Utensils, equipment & linens: properly stored, dried & handled

Corrected during inspection

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - A couple plastic containers wet stacked stored clean on clean dish rack. *CDI - PIC pyramid stacked items to allow for proper air drying.

#51 · Plumbing installed; proper backflow devices −1

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. *Observed - Back kitchen Handsink in need of re-caulking to reseal handsink to wall and make it easily cleanable. *REPEAT* 5-205.15 Maintain a plumbing system in good repair. *Observed - Small Leak at dish machine pre-rinse.

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Sep 22, 2025 A 98.5 · 5 violations

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Caramelized Onions above 41F. Items labeled with 8:13AM as prep time. PIC stated employee must not have placed item into WIC to be cooled before storing item in Sandwich 2 CH Drawers. *CDI - PIC voluntarily discarded items. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Caramelized onions above 41F with a label stating item was prepped at 8:13AM. Item located in sandwich 2 CH Drawers. PIC stated they do not usage make tables to cool products to below 41F only WIC. Employee must have done it by accident. *CDI - PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- *Observed - Commercially packaged pre-cooked steak thawing under running water. Water at 77F. *CDI - PIC removed item from water thawing and placed it into WIC to be cooled as it has already thawed.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

*REPEAT* 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - Gaskets to WICs with heavy build up. Improvement from previous inspection points deducted remain the same.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. *Observed - Small leak at faucet to Dish machine Pre-Rinse.

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Jun 24, 2025 A 97.5 · 3 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple food items recorded above 41F (overstacked, see chart). CDI - Discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plates observed.

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Gaskets, exterior of equipment, shelves all in need of cleaning.

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Jan 9, 2025 A 98.5 · 6 violations

#15 · Food separated & protected

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed onions and honeydew stored above sealed containers of juices in WIC. PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean with cucumber debris remaining inside slicer and several spatulas with sticky residue that were stored as clean. CDI-PIC set aside utensils to be rewashed. REPEAT but points not escalated due to improvement with tomato slicer and all containers inside facility. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed butter packets with a discard time of 9:33 AM that were still in use upon arrival. CDI-PIC discarded packets.

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed one container of honeydew prepped this morning with no temperature change after 1 hour that was covered with plastic lid inside WIC. CDI-PIC moved container to baker WIC to rapidly cool item. EHS spoke with PIC about cooling any sliced tomatoes, melons, or leafy greens with uncovered containers to allow for maximum transfer of heat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#43 · In-use utensils: properly stored

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one scoop with a handle contacting inside of cut lettuce in cold drawer. PIC removed scoop. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one knife stored above prep top on surface that does not get cleaned/sanitized every 4 hours. PIC stated that knife belongs to sandwich station and removed knife from prep top to be rewashed.

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor inside WIF with moderate amounts of debris.

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Jul 24, 2024 A 97 · 4 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one measuring utensil in the handwash sink by the salad prep unit. CDI-PIC removed utensil and placed at dish area to be rewashed.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tomato and onion slicers and two plastic food containers with minor amounts of food debris that were stored as clean. CDI-PIC removed all equipment and set aside at 3 compartment sink to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods in the bottom cold drawers of the catering prep unit above 41F (see temp chart) and appears to have misaligned and not properly sealing to properly cold hold, while the rest of the unit was holding at 41F and below. PIC removed items to be placed into WIC to cool down and has requested for maintenance. VR with 3 days to check cold holding ability of those two drawers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#51 · Plumbing installed; proper backflow devices

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Observed food debris around mop sink drain.

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Mar 1, 2024 A 99 · details not yet loaded