A96
PANERA BREAD #1686
3207 PINEVILLE-MATTHEWS RD, Charlotte, NC 28226
Restaurant · NC permit/State ID 2060017687
Latest gradeA (96)
Last inspectedOct 12, 2026
Inspections on record42
On record sinceJul 25, 2013
Score history
Sep 10, 2014Higher is betterOct 12, 2026
Inspections & violations
Oct 12, 2026 A 96 · 8 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at one hand sink. CDI-paper towels put in dispenser and working properly.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine at dish machine. CDI-PIC primed dishmachine, registered 50 ppm chlorine. Ran machine a couple more times, dishmachine holding prime.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#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 Observed TCS items in prep top cooler >41F. See temp chart. Have refrigerator maintenanced. CDI-items voluntarily 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 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed containers with linty interior. Do not wipe containers dry, let them air dry.
#45 · Single-use & single-service articles: properly stored & used
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service forks stored in a container with tines up. Store with handles up.
#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 burnt on food debris in microwave. Keep clean.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink plumbing. PIC said there was a work order in for repair.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in one unisex bathroom. Provide covered trash can.
Apr 6, 2026 A 98.5 · 2 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed soufflé mix with raw eggs being stored above RTE foods in bakery WIC. Observed unwashed onions being stored above RTE foods in main WIC.
CDI - PIC corrected storage order.
1.5 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#43 · In-use utensils: properly stored
Corrected during inspection
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 serrated knife being used to cut sandwiches being stored in an area of the prep unit that is not w/r/s every 4 hours.
CDI - Knife removed and run through dish pit.
0 pts.
Nov 10, 2025 A 98.5 · 2 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various foods in right side of sandwich prep holding above 41F. See temperature chart. Ambient in unit 41F and below.
CDI - PIC verified out of temperature foods had been in unit for less than four hours. All foods moved to WIC to rapidly cool. Maintenance contacted to assess unit. Staff to monitor temperatures in unit and take corrective action as needed until unit proves to hold compliant temperatures.
Repeat. 1.5 pts.
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 .
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed low grout lines in various high traffic areas throughout kitchen area. Repair necessary.
0 pts.
Jul 11, 2025 A 98 · 5 violations
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed chunky milk in togo coffee lowboy during inspection. CDI - PIC voluntarily discarded.
1 pt.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed produce being stored above RTE foods in WIC. CDI - PIC reordered storage.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed milks in togo coffee lowboy holding above 41F during inspection. See temperature chart. Ambient in unit 44F. CDI - All TCS foods in unit voluntarily discarded. Maintenance contacted during inspection. Items normally stored in unit shall be stored in togo breakfast lowboy until it can be repaired.
0 pts.
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 .
#37 · Food properly labeled: original container −1
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed multiple shaker bottles of spices throughout kitchen area with no labels indicating its contents. Ensure all working containers are properly labeled to identify its contents.
1 pt.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee belongings being stored on prep surface during inspection. CDI - Items were removed.
0 pts.
Mar 3, 2025 A 97 · 3 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 ice in hand sink upon arrival. EHS and PIC disused the proper use for hand sinks. (0 pts)
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed dish machine with chlorine sanitizer actively being used at 0ppm. -CDI- PIC primed the dish machine and the concentration was at 200ppm. The necessary dishes were 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed sticker residue on multiple pans that were stacked together as clean. Also observed residue build up on the blade of the can opener. Clean food contact surfaces to avoid any possible cross-contamination. REPEAT*** (3 pts)
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 .
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed small areas of low grout in the kitchen area. PIC stated that an order has been put into repair the grout. (0 pts)
Nov 20, 2024 A 93 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed sticker residue on multiple pans that were stacked together as clean. -CDI- PIC placed the pans in the dish pit to be rewashed and sanitized. REPEAT*** (3 pts)
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 .
#20 · Proper cooling time & temperatures −3
Corrected during inspectionRepeat violation
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed sliced tomatoes that were prepared at 9:41am at 44F by 1:41pm while cooling in the WIC. -CDI- PIC voluntarily discarded the tomatoes. REPEAT*** (3 pts)
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
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 multiple containers of sliced tomatoes cooling in deep plastic containers while the tomatoes were highly stacked. -CDI- Tomatoes voluntarily discarded. REPEAT***
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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple stacks of metal and plastic containers that were wet stacked while being stored as clean in the WIC. -CDI- PIC placed the containers in the dish pit to be rewashed and sanitized. REPEAT***
Aug 16, 2024 A 94 · 10 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed tomatoes being stored above ready to eat foods such as juices and smoothies. CDI: Items reorganized.
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 inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans with sticker residue remaining stored stacked on shelf as clean. CDI: Pans removed for washing.
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 .
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed romaine lettuce cooling in cooler drawer after 4 hours still above 41F. CDI: Product voluntarily discarded.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two prep units (drive thru salad and sandwich) holding above 41F. CDI: All items removed and cooled in walk in freezer as product was temped less than 4 hours prior below 41F. Sandwich unit returned to 38F during inspection. Top rail of salad unit shows 26F on the digital thermometer but was 40F by end of inspection. PIC placed a work order for the prep cooler. Drawers were holding properly. PIC switched to another cold hold line for salad items that was holding at 36F. Observed drive thru milk cooler holding items above 41F. CDI: Milk voluntarily discarded. VERIFICATION REQUIRED.
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 .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle with a small amount of unknown liquid stored in the chemical area. CDI: Bottle voluntarily discarded.
#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 romaine cooling in cooler drawer while tightly covered. CDI: Product voluntarily discarded. Observed portioned steak and chicken cooling in cooler drawers while tightly wrapped. CDI: Products moved to walk in freezer to cool. Ensure staff are temping products after prepping and if they are above 41F, they are cooled using an approved method in the walk in cooler.
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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans wet stacked. CDI: Pans removed for rewashing.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed chipping vertical shelf supports for clean dish rack. Observed splash guards on handsinks in need of reaffixing to sides of sinks.
4-502.11(A) Maintain utensils in good repair. Observed 2 damaged ladles stored as clean. CDI: Ladles were removed for replacement.
#49 · Non-food contact surfaces clean −1
Repeat violation
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. EHS observed food debris inside of prep stations, and minor build up on microwave. Observed exterior sides between units with build up. REPEAT VIOLATION
#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 ceiling tiles on line with dust build up.
Mar 19, 2024 A 99.5 · 1 violation
#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. EHS observed food debris on several countertops near flip top prep stations and minor build up in microwave. EHS recommends frequent cleaning. -.5 points
Nov 3, 2023 A 98 · 3 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. PIC called Ecolab during inspection. Until machine is fixed, facility will be using only single service items. VERIFICATION REQUIRED.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#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 premade sandwiches cooling at a rate of 0F/min. Observed cut cantaloupe cooling at a rate of 0.03F/min. Sandwiches were cooling inside a prep unit and covered. Cut cantaloupe was cooling in a container covered with a lid. CDI: Lid was removed from cantaloupe, sandwiches were placed in walk in freezer.
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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers and metal bowls wet stacked.
Jul 20, 2023 A 97 · 4 violations
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
REPEAT
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed tomatoes being stored above ready to eat foods such as turkey, prepped tomatoes and onions, etc. CDI: Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken/wild rice, corn chowder and Tikka masala soups all hot holding below 135F. CDI: Items were reheated to above 165F.
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 .
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of sliced tomatoes and emerald greens in prep drawers above 41F. CDI: PIC voluntarily discarded items. EHS will conduct long term compliance visit. Overall facility’s TCS items are cold holding at 41F or below.
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 .
#49 · Non-food contact surfaces clean
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 build up of food debris in bottom of prep drawers. Clean as needed.
Apr 26, 2023 A 99.5 · 3 violations
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed four (4) boxes of unwashed tomatoes stored above ready to eat food in main WIC.
EHS provided establishment with WIC storage order chart.
Note: EHS also observed unwashed produce over hermetically sealed beverages (lime juice, juice boxes, etc.) So long as these items are not opened or removed from their hermetic containers, this is not a violation.
#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 For more information please visit: http://meck.co/FoodSafety 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 . Observed nine (9) recently cut sliced tomatoes in the main WIC, and one (1) container of cooling Hummus, rotated from Prep Top 3 to WIC, cooling with lids on. CDI - Cooling TCS foods in the WIC were uncovered to cool effectively.
EHS provided establishment with cooling charts for room temperature and 2-step TCS foods.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service to go bowls stored with exposed food contact surfaces at food prep line. CDI - Bowls were inverted to prevent potential contamination.
Jan 13, 2023 A 99.5 · 2 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the entrance area hand sink at start of inspection. PIC elaborated that soap dispenser had recently fallen off of the wall and that employees were washing hands at other nearby hand sinks. No other handwashing violations were observed at time of inspection. CDI - Soap was placed in a labeled squirt bottle and placed at hand washing sink.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately four (4) metal bins having recently been washed and sanitized stacked while wet. CDI - Bins were separated out and allowed to air dry effectively.
Oct 5, 2022 A 99 · 6 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bread proofing cabinet and bread cart placed in front of 2 separate hand washing sinks. CDI - PIC moved obstructions prior to comment from EHS. Place equipment in such a way as to prevent obstructing hand sinks.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed bag of red onions stored above ready to eat food in main WIC. CDI - PIC relocated unwashed produce to separate shelving to prevent potential contamination.
#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 For more information please visit: http://meck.co/FoodSafety 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 . Observed green goddess dressing in the main WIC, bagged pre cut chicken and quinoa containers in prep unit 2 drawers cooling while covered. CDI - Cooling TCS foods were rotated to the WIC to cool effectively and opened to allow effective air flow.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one (1) fly at time of inspection.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed employee visor placed on top of non food contact portion of muffin tins on equipment shelving. CDI - PIC moved the employee visor to effective storage in the office.
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
Repeat violation
5-501.111 Keep storage areas and bins for waste in good repair. Observed one (1) bent lid on dumpster, preventing them from forming an effective closure. Waste management company has begun process of repairing dumpster. REPEAT.
Jul 14, 2022 A 98.5 · 3 violations
Inspector comments: Regulatory authority was provided a satisfactory TPHC plan for procedures for food establishment's TPHC items (cream, milk, and almond milk held at the coffee counter).
For more detailed TPHC plans, including procedures for holding TCS foods out of cold holding temperature for a maximum of 6 hours, a Time as a Public Health Control form can found, filled out, and printed at
https://www.mecknc.gov/HealthDepartment/EnvironmentalHealth/FoodserviceandFacilities/Pages/new_est.aspx
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed sliced tomato in salad prep unit stored above cold holding temperature for TCS foods. Observed sliced tomato in drive thru sandwich prep unit above cold holding temperature for TCS foods. Observed milk and mango puree in milk cooler stored above cold holding temperature for TCS foods. CDI - Sliced tomato in salad prep unit was voluntarily discarded. Sliced tomato was removed to walk in freezer for corrective cooling. Milk and mango puree were removed to WIC for corrective cooling. No escalation in point deduction due to noted improvement from previous inspection. REPEAT.
#49 · Non-food contact surfaces clean
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 excess ice build up in walk in freezer on floors and food shelving.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.111 Keep storage areas and bins for waste in good repair. Observed bent lids on dumpster lids, preventing them from forming an effective closure.
Apr 12, 2022 A 98.5 · 2 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed metal pan stored as clean with food debris present. Observed apple slicer stored in cooler with food debris present. CDI - Items moved to dish machine to be washed/ rinsed/ and sanitized. - 0 -
#22 · Proper cold holding temperatures −1.5
Repeat violationFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed feta, tomatoes, teriyaki bowls, chicken, dressings, and various other TCS items stored in prep unit between 44-50F. Ambient temperature of unit reading 44F. CDI - All items moved to walk in cooler to be rapidly cooled. Any items that had been in unit over 4 hours were voluntarily discarded by PIC. A VR will occur by 4/15/2021 to ensure cooler is capable of holding food items at 41F or below. - REPEAT - 1.5 -
Jan 4, 2022 A 99 · 3 violations
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of chicken stored in prep top at 50F. All other items in prep unit 41F or below. PIC stated item had just been placed in and was out of temperature control for ~ 10 minutes before being placed into prep top. CDI - Item moved to walk in cooler to be rapidly cooled before being placed back into cold holding. All other cold holding good. - 0 -
#49 · Non-food contact surfaces clean −0.5
Repeat violation
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 cleaning needed to the inside of all reach in units on cook line. - REPEAT - 0.5 -
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and head phones stored above facility food items on prep surfaces. CDI - All items moved to bottom shelf, away from potential contamination. - 0.5 -
Aug 16, 2021 A 98.5 · details not yet loaded
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Jun 22, 2021 A 95.5 · details not yet loaded
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Jan 7, 2021 A 97 · details not yet loaded
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Aug 31, 2020 A 97 · details not yet loaded
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Feb 26, 2020 A 97.5 · details not yet loaded
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Aug 14, 2019 A 95 · details not yet loaded
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May 28, 2019 A 96 · details not yet loaded
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Feb 5, 2019 A 94 · details not yet loaded
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Aug 9, 2018 A 97 · details not yet loaded
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Apr 24, 2018 A 96.5 · details not yet loaded
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Jan 23, 2018 A 95 · details not yet loaded
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Oct 26, 2017 A 96 · details not yet loaded
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Jul 7, 2017 A 97 · details not yet loaded
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May 5, 2017 A 94 · details not yet loaded
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Mar 7, 2017 A 95.5 · details not yet loaded
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Dec 14, 2016 A 97 · details not yet loaded
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Sep 26, 2016 A 98 · details not yet loaded
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May 17, 2016 A 97.5 · details not yet loaded
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Mar 10, 2016 A 96.5 · details not yet loaded
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Dec 7, 2015 A 97.5 · details not yet loaded
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Aug 5, 2015 A 96.5 · details not yet loaded
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Apr 20, 2015 A 96 · details not yet loaded
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Dec 23, 2014 A 98 · details not yet loaded
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Sep 10, 2014 A 96.5 · details not yet loaded
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Mar 25, 2014 A 97.5 · details not yet loaded
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Jul 25, 2013 A 97 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “PANERA BREAD #1686” or State ID 2060017687). Inspection type (routine vs. follow-up) is not published in the county's data.