Health Inspection Information

The inspection history for the business you selected is displayed below. Each inspection may have zero or more violations. A health inspection report is a "snapshot" of the day and time of the inspection. On any given day, an establishment could have more or fewer violations than noted here. Inspections are based on regulations to eliminate risk factors for illness or injury. Every violation is coded indicating the degree of risk in causing an illness or injury.

  • Critical, Major, or Foodborne Illness Risk Factor Violations: These violations are more likely than other violations to contribute to illness or injury. Inspectors work with operators to make sure that these violations are corrected whenever feasible before they leave the establishment. A re-inspection may be scheduled to verify compliance.
  • Non-Critical, Minor or Good Retail Practice Violations: These violations are not directly related to the cause of illness or injury, but if uncorrected, could negatively affect the operation of the facility, such as maintenance and cleanliness.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.
Facility Details
Program Food
Facility Name Panera Bread 3066
Business Name Panera Bread 3066
Address 5910 S Holly St
Greenwood Village, CO 80111-4221
Phone 720-482-1455

Inspection Details
04/01/2021 Inspection, Education
12/16/2019 Inspection, Routine
05 - Foodborne Illness Risk Factors
Procedures for responding to vomiting and diarrheal events
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) A bodily fluid clean-up plan was not available for review within the facility. Action: Vomit/diarrheal clean-up guidance was given to the owner.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) An overstocked container of chicken stored within the main salad cooler measured 38°F to 50°F. Action: The Manager on Duty rapidly chilled the top layer of chicken.
12/05/2018 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed handling a phone then donned gloves without washing their hands in the preparation area. Employee was educated on when to wash hands, violation corrected.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: A cooked egg measured 101°F and cooked egg whites measured 130°F in the steam table located in the sandwich area. Both items was time tagged for use or disposal within three hours of notification, violation corrected.
04a - Critical
Sanitation: Manual
Inspector Comments: An in use cutting glove was not being washed, rinsed, or sanitized every 4 hours per the manager. Manager was educated on proper sanitizing frequency for in use cutting gloves, violation corrected.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Three containers of mineral oil were improperly stored above the bread preparation table. The containers were moved to an approved location, violation corrected.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: Several squeeze bottles containing food products were not labeled as to their contents throughout the kitchen.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Cardboard boxes containing food products were stored on the floor of the walk in freezer.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Several cooling unit handles were in poor repair throughout the facility.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: Ice accumulation was observed on the condensing unit in the walk in freezer.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: A gap greater than a 1/4 inch was observed at the base of the rear exit door.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: Toilet paper was not present in the men's restroom.
08/27/2018 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Sliced tomatoes (44°F) in the cook line refrigerated drawers. Corrective action: manager moved to 41°F refrigerator during inspection.
08/15/2018 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Coleslaw (46°F), sliced ham (47°F), italian sandwich portions (55°F) in the North cold top refrigerator. Sliced swiss cheese (47°F) and italian sandwich portions (55°F) in the South cold top refrigerator cold holding above 41°F.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Repeat Violation: Hot water was not available at the dump sink in the coffee station.
08/08/2018 Inspection, First Operational

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.

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