ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Panera Bread #4916 last inspected?
The most recent inspection on record was on Oct 5, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
15 inspections on record, from Nov 8, 2023 to Oct 5, 2026.
Has Panera Bread #4916 ever been closed by the health department?
No closure appears in the 15 inspection records we hold for this business. The earliest is dated Nov 8, 2023.
The Full Inspection History
15 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 5, 2026
Approved - Minor Violations
3 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean.
Ceiling vents observed to have accumulation of dust built up.
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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Bottom of door in the back was observed to not be properly sealed against the entry of pests.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
The physical facilities were not maintained in good repair.
Walk in freezer observed to not have sufficient amount of light and lightbulbs present for clear sight.
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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Bottom of door in the back was observed to not be properly sealed against the entry of pests.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s Notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food was observed on the floor of the walk in cooler.
Hood above dish machine observed to have a large accumulation of dust and grime buildup.
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.
The physical facilities were not maintained in good repair.
Walk in freezer observed to not have sufficient amount of light and lightbulbs present for clear sight.
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.
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
No choking posters observed available to the public in the operation.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed cutting boards to not be smooth and have open crevices and deep grooves.
+COS
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Ceiling vents observed to have accumulation of dust built up.
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.
4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s Notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
Chemical concentration in dish machine was observed to not be at approved levels to properly sanitize food contact surfaces.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Cincinnati Health Department, Sep 28, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 12, 2026
Approved - Minor Violations
8 recorded violations
notedCode 3.2(K)Equipment and utensils
Official Wording
3.2(K) - In-use utensils - between-use storage
Inspector’s Notes
In-use utensils are improperly stored.
In use utensils observed sitting on counters anod unclean surfaces and not being placed on separate clean surface or suspended. Examples include bakery knife and egg spatula.
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.
6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge
Inspector’s Notes
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Vents above food prep area were observed to have a large buildup on dust on them.
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.
The physical facilities were not maintained in good repair.
Ceiling tile was observed missing above baking area.
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s Notes
Food-contact surfaces were not clean to the sight and touch.
Soup ladles observed to not be cleaned peroperly and have grime on them.
+COS
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s Notes
TCS foods were being held at temperatures >41° F.
Lettuce observed to be out of temp near top of container. Always keep foods below fill line so it may stay at the proper temperature constantly.
+COS
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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Back door of the facility was observed to not be peroperly sealed.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s Notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food observed on floor in walk in freezer.
Hood above sanitizer machine needs to be cleaned and free of dust and grime.
Bins storing clean utensils were observed to not be fully clean.
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.
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Mop was observed not hanging to dry.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, May 12, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 3, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 3, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 25, 2025
Not In Compliance
1 recorded violation
notedCode 4.5(A)(1)Contamination
Official Wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s Notes
Food-contact surfaces were not clean to the sight and touch.
Observed buildup with the ice machine. Spoke with person in charge about cleaning.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Cincinnati Health Department, Nov 25, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 19, 2025
Not In Compliance
5 recorded violations
notedCode 4.1(C)(1-4)Cleaning and sanitizing
Official Wording
4.1(C)(1-4) - Food Contact Surfaces Cleanability
Inspector’s Notes
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed many plastic cutting boards with chipping plastic and deep scoring. Had person in charge toss a couple of boards, asked to order new cutting boards.
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.
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s Notes
Sanitizer concentration is not being monitored.
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.
3 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented
Inspector’s Notes
Food is either unsafe, adulterated or not honestly presented.
Observed a large amount of strawberries in walk-in cooler with heavy amounts of mold. Spoke with person in charge about secluding products that are to be returned to vendor for credit. Tossed strawberries.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s Notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
Observed 3-comp sink sanitizer at 0ppm at time of inspection. Person in charge replaced container and it worked afterwards.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s Notes
Food-contact surfaces were not clean to the sight and touch.
Observed ice machine with internal buildup.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Cincinnati Health Department, Nov 19, 2025 · Original Source
COMPLAINT - COMPLAINT
Oct 3, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.5(A)(1)Contamination
Official Wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s Notes
Food-contact surfaces were not clean to the sight and touch.
Observed large coffee pitchers with coffee residue buildup on the inside. PIC took to 3-comp sink to be scrubbed.
+COS
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Cincinnati Health Department, Oct 3, 2025 · Original Source
COMPLAINT - COMPLAINT
Jul 21, 2025
Approved - Minor Violations
2 recorded violations
notedCode 5.4(J)(3)Other
Official Wording
5.4(J)(3) - Storage Areas, Redeeming Machines, Receptacles-Capacity and Availability
Inspector’s Notes
The location of receptacles and waste handling units for refuse, recyclables, or returnables cannot create a public health hazard or nuisance or interfere with the cleaning of adjacent space.
Observed location of trash cart with bags and cardboard creating a public nuisance in back of building. Spoke with PIC about taking trash to dumpsters if brought outside.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
5.4(K) - Storing Refuse, Recyclables, and Returnables
Inspector’s Notes
Refuse/recyclables/returnables accessible to insects or rodents.
Observed trash cart that is accessible to insects and rodents. Must be taken to dumpsters to prevent pest harborage.
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.
Official record from Cincinnati Health Department, Jul 21, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 18, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 18, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 14, 2025
Not In Compliance
2 recorded violations
notedCode 4.5(A)(1)Contamination
Official Wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s Notes
Food-contact surfaces were not clean to the sight and touch.
Observed heavy buildup within ice machine, must be cleaned ASAP before use.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s Notes
No/inadequate written procedures for response to vomiting/diarrheal events.
Gave PIC ODH procedure for cleanup.
+COS
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.
Official record from Cincinnati Health Department, Apr 14, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 12, 2024
Approved - Minor Violations
4 recorded violations
notedCode 4.5(A)(1)Contamination
Official Wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s Notes
Food-contact surfaces were dirty.
Observed a couple of baking trays with food residue after being cleaned. Had operator clean baking trays before next use.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
3 cheese soufflé was expired, PIC discarded food.
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.
The operator failed to remove dead pest(s) in a timely manner.
Observed two dead roaches under stand up oven.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Floors under equipment and shelving need cleaned more frequently due to crumbs, seeds, and spices falling off food.
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.
Official record from Cincinnati Health Department, Nov 12, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 13, 2024
Approved - Minor Violations
4 recorded violations
notedCode 4.8(G)(2)Other
Official Wording
4.8(G)(2) - Kitchenware and tableware
Inspector’s Notes
Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers.
Observed single use utensils stored in varying directions at the prep line coolers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Observed dust build up on ceiling ducts and surrounding ceiling tiles.
Clean the surfaces and ensure proper HVAC function.
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s Notes
Food-contact surfaces were dirty.
Observed soil build up on PVC surfaces within the ice machine.
Clean and sanitize the ice machine interior.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Plumbing system is not maintained in good repair.
Observed a leak from the pipe under the rear hand sink.
Resolve the plumbing issues.
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.
Official record from Cincinnati Health Department, Jun 13, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 1, 2024
Not Abated
4 recorded violations
notedCode 3717-1-06.4(D)(1)Contamination
Official Wording
"3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."
Inspector’s Notes
"Clean the filters within the ventilation hood.
Ensure proper ventilation hood function.
Observed heavy dust build up within on the filters."
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
notedCode 3717-1-05.1(S)(2)Water, plumbing, and sewage
Official Wording
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s Notes
"Violation has been abated"
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.
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.
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s Notes
"Violation has been abated"
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Cincinnati Health Department, Apr 1, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 28, 2024
Abated
5 recorded violations
notedCode 3717-1-06.2(C)Handwashing
Official Wording
"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
Inspector’s Notes
"Violation has been abated"
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.
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.
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official Wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s Notes
"Violation has been abated"
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.
"3717-1-06.1(M)(1) - Violation - Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents."
Inspector’s Notes
"Violation has been abated"
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s Notes
"Violation has been abated"
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.
Official record from Cincinnati Health Department, Feb 28, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 8, 2023
Not Abated
9 recorded violations
notedCode 3717-1-04.8(E)(1)Contamination
Official Wording
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s Notes
"Observed probe thermometers stored without the sleeve.
Store probe thermometers in sleeve after use.
Probe thermometers are a food contact surface - clean, sanitize and store properly after use."
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
"OBSERVATION: Observed soil build up within the ice machine.
CORRECTIVE ACTION: Clean and sanitize the interior surfaces of the ice machine - including the water line."
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.
notedCode 3717-1-03.4(G)(4)Food source and labeling
Official Wording
"3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."
Inspector’s Notes
"OBSERVATION: Observed self service fruit salad without any date label to indicate an expiration date.
CORRECTIVE ACTION: Ensure that all self service and stored food items bear an expiration date.
Do not exceed six days beyond preparation for in house prepared items when establishing the shelf life."
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
Inspector’s Notes
"The hand sink near the bread station does not have hand towels.
Ensure that hand sinks are stokced with the required amenities."
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.
"3717-1-06.1(M)(1) - Violation - Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents."
Inspector’s Notes
"Observed gaps at the door bottom and between the front entrance double doors.
Eliminate the gaps and provide properly set door sweeps to prevent any potential pest entry."
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official Wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s Notes
"Clean:
- floor area on the side of the proofer - pooled water in this area, monitor for leaks
- cabinet beneath the sink at the barista station - observed liquid and soil in this are, monitor for leaks
- Floor perimeter in the back prep room - food debris beneath shelving"
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.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s Notes
"Observed burned out ceiling bulbs in the back area.
Repair/replace the lighting issues."
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.
"3717-1-04.8(F) - Violation - Storage-prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area."
Inspector’s Notes
"Observed probe thermometers stored without the sleeve.
Store probe thermometers in sleeve after use.
Probe thermometers are a food contact surface - clean, sanitize and store properly after use."
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.
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s Notes
"Observed an labeled water spray bottle.
Ensure that food containers are labeled to prevent chemicals being placed into food spray bottles."
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.