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PANERA BREAD

635 N FAIRBANKS CT, CHICAGO, IL 60611 · Restaurant

Inspection summary

PANERA BREAD has been inspected 12 times by Chicago Department of Public Health since September 17, 2010. The most recent inspection, on January 20, 2017, found no infractions.

3 of 12 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: Pests, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 June 25, 2014. 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 June 25, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on October 22, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 10 times across 5 separate inspections, most recently on March 14, 2016. 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 7 times across 7 separate inspections, most recently on April 22, 2016. 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.

12 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REMOVE THE WATER BUILDUP ON THE FLOOR OF THE WALK-IN COOLER AND REMOVE THE CARDBOARD AND FOOD DEBRIS ON THE FLOOR OF THE WALK-IN FREEZER.
  3. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR SURFACE OF THE CUP DISPENER ON THE FOOD LINE TO REMOVE BROWN DISCOLORATION BUILDUP AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOORS IN THE CLEANING SUPPLY CORRALL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILDUP ON THE CEILING ABOVE THE MOP SINK. INSTRUCTED TO DETAIL CLEAN AREA AND MAINTAIN.
  4. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • cCLEAN FLOOR BEHIND FRONT HOT SERVING LINE AND AND SANDWICH PREP STATION, UNDER AND AROUND EQUIPMENT. CLEAN FLOOR AT REAR AROUND BREAD STATION OF FOOD DEBRIS.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 1/4-1 INCH OPENINGS AT THE FRONT ROTATING DOORS. INSTRUCTED TO REPAIR AND PROVIDE RODENT PROOFED EXTERIORS DOORS. SERIOUS VIOLATION 7-38-020
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED FOOD DEBRIS IN CORNERS UNDER EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE 2 COMPARTMENT SINK FAUCET BASE LEAKING IN THE BACK PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS IN THE FRONT PREP AREA WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS WHILE FOOD IS BEING HANDLED.
  7. Short Form Complaint

    0 infractions

  8. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR IN THE WALK-IN FREEZER AND ALONG THE FRONT FOOD PREP AREA.
  9. Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN ALONG WALLBASE IN WALK-IN COOLER, FOOD DEBRIS NOTED. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INACCURATE THERMOMETER IN PREP COOLERS, INSTRUCTED TO USE GOOD WORKING ONES.
  10. Canvass

    2 infractions

    • 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. SODA FOUNTAIN DISPENSER NOT CLEAN, KNIVES HOLDER ON WALL NOT CLEAN. INSTRUCTED MGR TO CLEAN SAID ITEM AND MAINTAIN.
    • 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. DUST BUILD-UP NOTED ON CEILING VENT AT BREAD MAKING STATION, INSTRUCTED TO CLEAN AND MAINTAIN.
  11. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE FRONT ICE BIN HAS A LEAKING SPIGOT FOR DRAINING WATER-MUST FIX TO PREVENT ACCUMULATING WATER ON FLOOR. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: DOOR GASKETS OF MOST COOLERS DUE TO FOOD DEBRIS, DUSTY FAN GUARDS OF COOLERS, DE-LIME EXTERIOR OF DISHMACHINE. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAINS UNDER FRONT SODA DISPENSER & UNDER DISHMACHINE(X2), NEED DETAILED CLEANING-DUE TO HEAVY DEBRIS BUILD-UP. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AT FRONT PREP AREA & BELOW THE DISHMACHINE MUST BE FREE OF FOOD STAINS/DUST, INCLUDING THE AREA AROUND THE SODA DISPENSER. The walls and ceilings shall be in good repair and easily cleaned.
  12. Canvass

    2 infractions

    • 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. SALAD REACH IN COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR OF DISHMACHINE AND SLIGHT LIME BUILD UP IN ICE MACHINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

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