HomeMy WebLinkAboutPanera - Routine - Food Est - Inspection - 58 PETERS STREET 7/29/2021 R-10 &orthAmlowr IIvalthDept.120%4iti S,ct FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Panera Bread 94736 7/29/21 9:44 AM Routine Retail M.Baldwin
58 Peters Street 10:24 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
1 0 1
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IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlited in Yellow
Supervision IN OUT NA NO COS Protection from Contamination(Cont'd) IN OUT NA NO CO:
1.PIC present,demonstrates knowledge,and performs duties ,/ 15.Food separated and protected V
2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized 1 J
Employee Health IN OUT NA NO COS 17.Proper disposition of returned,previously served, J
3. Management,food employee and conditional employee
knowledge,responsibilities and reporting J Time/Temperature Control for Safety IN OUT NA NO CO;
4. Proper use of restriction and exclusion J 18.Proper cooking time&temperatures J
5. Procedures for responding to vomiting and diarrheal events J 19.Proper reheating procedures for hot holding J
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V
6.Proper eating,tasting,drinking,or tobacco use J 21.Proper hot holding temperatures J
7. No discharge from eyes,nose,and mouth J
22.Proper cold holding temperatures V
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition J
8. Hands clean&properly washed
24.Time as a Public Health Control;procedures&records J
9. No bare hand contact with RTE food or a pre-approved ,�
Consumer Advisory IN OUT NA NO COE
10.Adequate handwashing sinks supplied and accessible J 25.Consumer advisory provided for raw/undercooked food J
Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO:
11.Food obtained from approved source J 26.Pasteurized foods used;prohibited foods not offered J
12.Food received at proper temperature V Food/Color Additives and Toxic Substances IN OUT NA No COS
13.Food in good condition,safe&unadulterated J 27.Food additives:approved&properly used
14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J
Conformance with Approved Procedures IN OUT NA NO CO:
29.Com liance with variance/s variance/specialized rocess/HACCP In Yellow p p p J
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Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO CO:
30.Pasteurized eggs used where required V 43.In-use utensils:properly stored
31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled
32.Variance obtained for specialized processing methods ,t 45.Single-use/single-service articles:properly stored&used
Food Temperature Control IN OUT NA NO COS 46.Gloves used properly
33.Proper cooling methods used;adequate equip.for temp. ,� Utensils,Equipment and Vending IN OUT NA NO COS
47.All contact surfaces cleanable,properly designed,
34.Plant food properly cooked for hot holding
35. Approved thawing methods used 48. Warewashinq facilities:installed,maintained&used;test
49. Non-food contact surfaces clean
36. Thermometers provided&accurate
Physical Facilities IN OUT NA NO COS
Food Identification IN OUT NA NO COS 50.Hot&cold water available;adequate pressure
37.Food properly labeled;original container
51.Plumbing installed;proper backflow,devices
Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed
38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned
39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained
40.Personal cleanliness
55.Physical facilities installed,maintained&clean
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
1 J
I Follow Up Required: Y Follow Up Date:
M.Baldwin Sandra-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Panera Bread Inspection Number Date Time In/Out Inspector
58 Peters Street
North Andover, MA 01845 94736 7/29/21 9:44 AM M.Baldwin
10:24 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 - -
Bodily fluid kit available -
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
3
Panera Bread Inspection Number Date Time In/Out Inspector
58 Peters Street
North Andover, MA 01845 94736 7/29/21 9:44 AM M.Baldwin
10:24 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 - -
Choke saver certificate available - ", "Virww
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98 - -
Ammonia based sanitizer has test strips-
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Panera Bread Inspection Number Date Time In/Out Inspector
58 Peters Street
North Andover, MA 01845 94736 7/29/21 9:44 AM M.Baldwin
10:24 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 - -
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Sanitizer buckets using these test strips per manufacturer �
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98 - -
Open dating present on products-good. -
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
5
Panera Bread Inspection Number Date Time In/Out Inspector
58 Peters Street
North Andover, MA 01845 94736 7/29/21 9:44 AM M.Baldwin
10:24 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 - -
Hood cleaned in June -
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Protection From Contamination
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
6
Panera Bread Inspection Number Date Time In/Out Inspector
58 Peters Street
North Andover, MA 01845 94736 7/29/21 9:44 AM M.Baldwin
10:24 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
Food-contact surfaces, cleaned & sanitized
16 4-501.11 (A)-(C) Cem.San. Temp./ /Concentr./ ard. -Establishment -
Pr Sodium hypochlorite dish rinse is 0 ppm. Provide 50 ppm.
Submit photo of test strip at proper concentration before
using machine to sanitize. Sanitize all dishes in three bay o�
sink until repaired. Dish machine can be used to wash.
Code:A chemical sanitizer used in a sanitizing solution for
a manual or mechanical operation at contact times
specified under paragraph 4-703.11(C) shall meet the
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criteria specified under section 7-204.11 Sanitizers,
Criteria, shall be used in accordance with the EPA-
registered label use instructions, and shall be used as
follows:A chlorine solution shall have a temperature of
55T-120T, depending on water hardness, and
concentration range of 25 m to 100 m.An iodine
g pp pp
solution shall have a minimum temperature of 68T with a
concentration range of 12.5ppm to 25ppm. A quaternary
ammonium compound solution shall have a minimum
temperature of 75T, have a concentration as specified
under section 7-204.11 and as indicated by the
manufacturer's use directions included in the labeling, and
be used only in water with 500 MG/L hardness or less or in
water having a hardness no greater than specified by the
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Additional Requirement
Violations Related to Good Retail Practices
60 MA 590.011 (C)(1) Food Allergy Awareness Requirements -Poster- Establishment -
C Please provide an allergen awareness poster in employee area. Code:Food establishments that cook,
prepare, or serve food intended for immediate consumption either on or off the premises shall prominently
display in the employee work area a poster approved by the Department, no smaller than 8.5 by 11 inches,
relating to major food allergens. The poster shall include the following information: (a) Major food
allergens; (b) Health risks of food allergies; (c) Procedure to follow when a customer states that he or she
has a food allergy, and(d) Emergency procedure to follow if a customer has an allergic reaction to a food.
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
7
Panera Bread Inspection Number Date Time In/Out Inspector
58 Peters Street
North Andover, MA 01845 94736 7/29/21 9:44 AM M.Baldwin
10:24 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
Area Equipment Product Notes Temps
Establishment Refrigerator Ambient 34 OF
Establishment Freezer Ambient -5°F
Establishment Walk in Ambient 37°F
Front line Beverage Air Ambient 41 °F
Front line Beverage Air Ambient 38°F
Front line Four drawer Ambient 38 F
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Light debris around dumpster- clean up back area.
Food equipment, floors, walls, ceilings, all appears clean.
Town of North Andover- Health Department