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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NamePANERA BREAD #1966
Address11630 WAVERLY CENTER DR
 
City/State/ZIP
CHARLOTTE NC 28277
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 9/28/2026
Final Score @ Grade
95 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
16 0 Food-contact surfaces: cleaned & sanitized Yes No No 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed some dry food residues on bottom of microwave.
21 1.50 Proper hot holding temperatures Yes No No 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup hot held at 71 degrees F. CDI, soup reheated to greater than 135 degrees F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
24 3 Time as a Public Health Control; procedures & records Yes Yes No 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed half and half and creamer with discard time exceeding the 4 hours noted on TPHC procedures. Observed soufle with discard time of 2 hours. Instead of 4 hours identified on written TPHC procedure. Soufle discard time updated while half and half and creamer voluntarily discarded.
35 0.50 Approved thawing methods used No No No 3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed running water method used to thaw item but in standing water and not under cold running water. CDI, water turned on to meet proper thawing procedures.
40 0 Personal cleanliness No No No 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch.