Restaurant · Wake County, NC

Panera #1806

Name: Panera #1806
Address: 1004 Parkside Main St, Wake County, NC

1004 Parkside Main St

Last inspected May 28, 2026 · View Map ↗ · Compare ↗

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Score 96

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

May 28, 2026

Score 96

Official score: 96 · Understand this area’s scale

8 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Multiple food items within DT prep cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was relocated to walk-in cooler to rapidly cooler to 41F.

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 temperature

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P) Bucket of sanitizing solution was stored directly above bread on make-line. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI: Bucket was relocated.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Drive thru cooler did not have an ambient thermometer. Replace thermometer.

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 issues

notedCode —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Washing Fruits and Vegetables (C) Washed avocadoes did not have stickers removed. Raw fruits and vegetables shall be washed to remove soil or other contaminants before being cut. Remove stickers when washing.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean bowls were not inverted during storage. Store bowls inverted.

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 issues

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Tracts of bakery display cooler and interiors of coolers and freezers were soiled with food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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 problems

notedCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Make-line unit near back walk-in cooler is non-functional. Remove cooler if it is no longer necessary to operations.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Vents above boxes on make-line had dust accumulations. Flooring throughout kitchen were soiled with food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.

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 problems

Official record from Wake County Environmental Services, May 28, 2026 · Original Source

1 - Inspection

Jan 6, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. Employee beverage was stored; without a lid; on wire rack in bakery section above food and equipment. CDI: Beverage was relocated to bottom shelving.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) A few metal containersCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) A few metal containers; stored as clean; were soiled with food debris. CDI: Containers were sent to 3-compartment sink for further cleaning.

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 problems

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Container of cooked eggs were maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Eggs were voluntarily discarded by PIC. Avoid overfilling container of eggs beyond fill line of container.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) Topside of dish machine had accumulations of food and other debris. Ware washing machines shall be cleaned before use; throughout the day as necessary; and at least once per 24 hour period when in use. Clean dish machine.

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 problems

Official record from Wake County Environmental Services, Jan 6, 2026 · Original Source

1 - Inspection

Jul 30, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-202.11 Temperature (P) Multiple delivered boxes of chopped lettuce and other leafy greens were accepted with a delivery temperature above 41F. Food registered at 44-45F on REHS food probe. PIC stated that the delivery was accepted at 47F. Temperature controlled for safety foods shall be received at 41F or belowFood temperature

Official wording

Food received at proper temperature

Inspector’s notes

3-202.11 Temperature (P) Multiple delivered boxes of chopped lettuce and other leafy greens were accepted with a delivery temperature above 41F. Food registered at 44-45F on REHS food probe. PIC stated that the delivery was accepted at 47F. Temperature controlled for safety foods shall be received at 41F or below; 135F or above; and be free of evidence of temperature abuse. CDI: PIC stated she will return the cut greens and they will not be used for service.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Cream cheese prep cooler in the front bakery station was maintaining TCS food temperatures above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: PIC voluntarily discarded cream cheeses and will not use prep cooler until it is repaired or capable of maintaining 41F or below. Repeat violation; Half-points deducted due to noted improvements in overall cold holding methods.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.11 Maintain equipment in good repair. Gaskets were tornCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Maintain equipment in good repair. Gaskets were torn; improperly fitted; or entirely removed from prep coolers throughout kitchen. Repair or replace gaskets. 4-501.12 Cutting Surfaces (C) Cutting board on back flip-top unit was heavily scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Resurface or replace cutting board.

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 problems

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Vents in walk-in cooler had dust accumulations. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vents. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Ceiling tiles were missing near dish area due to roof leak repairs that took place in weeks prior to inspection. Physical facilities shall be maintained in good repair. Replace ceiling tiles.

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 problems

Official record from Wake County Environmental Services, Jul 30, 2025 · Original Source

1 - Inspection

Feb 7, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize (P) Chlorine sanitizing solution in dish machine had a concentration of 0 PPM. Chlorine sanitizing solution shall have a concentration of 50-200 PPM. CDI: PIC called service technician for repair. Facility will sanitize equipment in 3-compartment sink until repairs are complete.

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 problems

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) All food within drive-thru sandwich flip top and pull out drawers were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was relocated to walk-in cooler to rapidly cool to 41F. Unit was on defrost during lunch rush and was unable to maintain temperatures at 41F or less. REHS recommended changing defrost schedule to non-peak hours.

In plain English

More about food kept at an unsafe temperature

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P) One bucket of sanitizing solution was stored above box of packaged food. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI: Bucket was relocated.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Wake County Environmental Services, Feb 7, 2025 · Original Source

1 - Inspection

Aug 9, 2024

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

minorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Tomatoes were cooling with tight fitting plastic wrappings within walk-in cooler. Cooling shall be accomplished in accordance with the time and temperature criteria by keeping the food loosely covering or uncovered if protected from overhead contamination. CDI: PIC removed coverings from tomatoes

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Several metal and plastic containers were stacked together while wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.

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 issues

minorCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Gaskets on milk cooler torn and peeling from cooler. Tubing at 3-compartment sink leaking. Equipment shall be maintained in a state of good repair. Repair items listed.

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 problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; In drawer units; there is built up food debris present on bottoms. Food debris is accumulating under ovens on make line. Nonfood contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these areas more often.

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 problems

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Floor tile within walk-in freezer was cracked and missing. Physical facilities shall be maintained in good repair. Repair floor tile.

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 problems

Official record from Wake County Environmental Services, Aug 9, 2024 · Original Source

1 - Inspection

Dec 11, 2023

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Milk and half half did not have time stamps for time holding in self-service section. The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control. CDI - items were replaced and time stamps added.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed that scoops handles were touching foods in couple of containers on the prep line. Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food. CDI - PIC adjusted the handles.

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 issues

minorCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Observed that handwashing sink near prep line is spraying water on the flip top cooler. Also; the gasket on milk reach-in cooler is torn. Equipment shall be maintained in a state of good repair. Repair the handwashing sink and replace the gasket.

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 problems

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The dish machine has considerable build up of lime and debris on the inside washing arms and ceiling. Ware washing machines shall be cleaned before use; throughout the day as necessary; and at least once per 24 hour period when in use. Increase cleaning frequency of the dish machine. Full credit taken.

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 problems

minorCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Observed that there was trash on the ground around the dumpsters. Enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; and clean. Clean the ground in dumpster area.; 5-501.113; Core; One of the dumpsters is missing a lid. Cover receptacles with tight-fitting lids or doors if kept outside the food establishment. Contact maintenance company to install a lid.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Dec 11, 2023 · Original Source