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PANERA BREAD

616 W DIVERSEY PKWY, CHICAGO, IL 60614 · Restaurant

Inspection summary

PANERA BREAD has been inspected 5 times by Chicago Department of Public Health since June 6, 2011. The most recent inspection, on February 21, 2013, found no infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Pests and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on May 14, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 14, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 14, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 11 times across 4 separate inspections, most recently on May 22, 2012. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on May 22, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • PREVIOUS INSPECTION REPORT SUMMARY FROM 5/14/12 WAS NOT POSTED. MANAGER WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, STORAGE RACKS, PREP TABLES, ROLLING BAKER'S RACKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR BENEATH THE ROLLING BAKER'S RACKS, AROUND WALLS AND UNDER EQUIPMENT. DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT THE PREMISES.
  3. Canvass

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE IN THE REAR PREP AREA. OBSERVED MOLD GROWTH ON INTTERIOR CONTACT SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF THE UNIT CLEANED AND SANITIZED. DO NOT USE UNTIL TAG HAS BEEN REMOVED. SERIOUS VIOLATION 7-38-005A.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVE FRUIT FLIES ON THE WALLS, CEILING AND EQUIPMENT IN THE FRONT AND REAR PREP AREAS. APPROXIMATELY 30 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, STORAGE RACKS, PREP TABLES, ROLLING BAKER'S RACKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR BENEATH THE ROLLING BAKER'S RACKS, AROUND WALLS AND UNDER EQUIPMENT. DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT THE PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE WALLS OF THE PREP AREAS, ESPECIALLY BEHIND THE PANINI PRESSES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.
  4. Tag Removal

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • VIOLATION REMAINS FROM REPORT #517387 ON 6-6-11.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VIOLATION REMAINS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • VIOLATION REMAINS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VIOLATION REMAINS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VIOLATION REMAINS
  5. Canvass

    6 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED LARGE AMOUNTS OF BLACK SLIME LIKE SUBSTANCE INSIDE UPPER WATER RESERVOIR OF ICE MACHINE WHERE ICE IS BEING MADE AND DRIPPING INTO READY TO EAT ICE. ICE DISCARDED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEANED, SANITIZED AND SUPERVISOR LOPEZ CONTACTED AT 312-746-7855 FOR INSPECTION AND TAG REMOVAL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INTERIOR DINING ROOM GARBAGE CABINETS DIRTY. MUST CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR REAR ICE MACHINE MUST CLEAN AND SANITIZE. INTERIOR AND EXTERIOR ALL LINE COOLERS WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. EXTERIOR DISH MACHINE DIRTY. MUST CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR DRAINS AT DISH MACHINE AND THREE COMPARTMENT SINK DIRTY. MUST CLEAN. FLOORS IN THE FOLLOWING NEED CLEANING: INSIDE WALK-IN FREEZER, NEXT TO REAR PROOF BOX.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MISSING CEILING TILE AT REAR BAKERY PREP AREA. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. FRONT EXPOSED HAND SINK AT CASHIER/PREP AREA WITH ENCRUSTED DIRT. MUST CLEAN. LEAK UNDER ABOVE MENTIONED SINK. MUST REPAIR.

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