Follow-Up Inspection
Nov 7, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 7, 2025 · Original Source
Santa Clara County, CA
Panera Bread Company
2199 Monterey Hy
Last inspected Nov 7, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Oct 29, 2025
Closed
The health department recorded a closure at this inspection.
4 recorded violations
criticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Major 1) Water temperature at the 3 composition sink measured 70F. Minor 2) Water temperature at the hand wash sinks, preparation sink, and janitorial sink measured 70F. Note: Facility is lacking hot water. Per district manager, water heater is not operable (since last week) and is scheduled to be replaced by tomorrow morning. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks. Hand wash sinks shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Ensure hot water heater is operable and maintained in good repair at all times.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the Beverage-Air 2 door under counter cooler: oatmeal and benedict sauce measured between 46-47F. Per food employee, food items were placed in unit around 10am. [CA] Potentially hazardous foods shall be held at 41°F or below or at 135°F or above.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Next to the ice machine, hand wash sink hot water knob appears to be stuck. Additional hand wash sinks available for use. [CA] Repair hand wash sink and maintain in good condition.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of Beverage-Air 2 door under counter cooler measured at 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Santa Clara County Department of Environmental Health, Oct 29, 2025 · Original Source
Routine Inspection
Jul 31, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 31, 2025 · Original Source
Routine Inspection
Jan 20, 2025
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Singe use paper towels are held outside of dispenser in mens restroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
0 Sanitizer concentration found at mechanical dishwasher. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Jan 20, 2025 · Original Source