HomeMy WebLinkAboutFood Inspection Report - Inspection - 58 PETERS STREET 12/13/2024 North Andover Health Department
Food Establishment Inspection Report 120 Main Street, North Andover MA 01845
Tel. (978) 688-9540 Fax (978) 688-9542
Email: twolfenden@northandoverma.gov
Name: Panera Bread #3410 Inspection Date: 12/13/2024 Number of P and PF Violations w
Address: 58 Peters Street Time In/Out: 08:25 am /09:21 am (Items 1 though 29): 'I
Phone: 978-682-8636 Permit No.: 64177 Number of Repeat P and PF O Email: Risk Category: 2 HACCP: No Violations(Items 1 though 29):
Owner: PR Management Type of operation: Food Service
Person-in-charge: Bob Jallow Type of Inspection: Routine Previous Inspection Date:
Inspector: T.Adell Date of Re-Inspection: 12/23/2024 or After
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation
Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R
Supervision Protection from Contamination
1 Person-In-Charge present, In 15 Food separated and protected In
demonstrates knowledge, and 16 Food contact surface; cleaned Out r
performs duties and sanitized
2 Certified Food Protection Manager In 17 Proper disposition of returned, In
Employee Health previously served, reconditioned
3 Management, food employee and In and unsafe food
conditional employee; Knowledge, Time/Temperature Control for Safety
responsibilities, and reporting 18 Proper cooking time &temperature n/o
4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o
5 Procedures for responding to vomiting In holding
and diarrheal events 20 Proper cooling time and temperature n/o
Good Hygienic Practices 21 Proper hot holding temperature Out cos
6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In
tobacco use 23 Proper date marking and disposition In
7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a
mouth Consumer Advisory
Preventing Contamination by Hands 25 Consumer advisory provided for raw/ n/a
8 Hands clean and properly washed In under cooked food
9 No bare hand contact with RTE food Tn
Requirements for Highly Susceptble Populations
10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a
17
supplied and accessible foods not offered
Approved Source Food/Color Additives and Toxic Substances
11 Food obtained from source In 27 Food additives; approved and n/a
12 Food received at proper temperature n/o properly used
13 Food received in good condition, safe, In 28 Toxic substances properly identified, In
and unadulterated stored and used
14 Required records available, shellstock n/a Conformance with Approved Procedures
tags, parasite destruction 29 Compliance with variance/ n/a
OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plan
today,the items marked"OUT'indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA Food Code.This report,when signed
below by a Board of Health member or its agent constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in
suspension or revocation of the food establishment permit and cessation of food establishment operations. If you are subject to a notice of suspension,
or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B).
Inspector: Nvl Person In Charge:
Page 1 of 3
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Panera Bread #3410 Date: 12/13/2024 Page 2 of 3
GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS
In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation
Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R
Safe food and Water 48 Warewashing facilities: installed, Out
30 Pasteurized eggs used where n/a maintained, and used; test strips
required 49 Non-food contact surfaces clean
31 Water and ice from approved source Physical Facilities
32 Variance obtained for specialized n/a 50 Hot and cold water available;
processing methods adequate pressure
Food temperature control 51 Plumbing installed; proper
33 Proper cooling methods used; In backflow devices
adequate equipment for 52 Sewage and waste water properly
temperature control disposed
34 Plant food properly cooked for hot n/o 53 Toilet features; properly,
holding constructed supplied,and cleaned
35 Approved thawing methods used n/o 54 Garbage and refuse properly
36 Thermometer provided and accurate disposed; facilities maintained
Food Identification 55 Physical facilities installed,
37 Food properly labeled: original maintained, and clean
container 56 Adequate ventilation and lighting;
Prevention of Food Contamination designated areas used
38 Insects, rodents, and animals not Massachusetts Requirements
present M1 Anti-choking procedures in food In
39 Contamination prevented during service establishment
food prepa ration,storage and M2 Food allergen awareness In
display M3 Caterer
40 Personal cleanliness M4 Mobile Food Operation
41 Wiping cloths: properly used and M5 Temporary Food Establishment
stored M6 Public Market; Farmers Market
42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and-
Proper Use of Utensils Breakfast Operation
43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food
44 Utensils, equipment and linens: Operation
properly stored,dried, and handled M9 School Kitchen; USDA Nutrition
45 Single-use/single-service articles: Program
properly stored and used M10 Leased Commercial Kitchen
46 Gloves used properly M11 Innovation Operation
Utensils, Equipment and Vending M12 Frozen Desert
47 Food and non-food contact surfaces Local Requirements
cleanable, properly designed, L1 Local law or regulation
constructed and used L2 COVID-19
L3 Reserved
Panera Bread#3410 Date: 12/13/2024 Page 3 of 3
DESCRIPTION OF VIOLATION
Fail Code
Repeat OBSERVATION: Observed ice machine with accumulation of what appears to be
mold in the interior. PIC to fully empty ice machine and clean and
sanitize at a frequency specified by the manufacturer or as frequently
needed to preclude accumulation of soil or mold.
4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Ice
Machine Cleaning Frequency
Correct On Site OBSERVATION: Observed fried eggs in hot holding drawer at 125-129°F. Upon
reviewing hot holding requirements, PIC voluntarily discarded foods. PIC
to routinely monitor temperatures with their food thermometer ensuring
TCS foods are maintained at 135°F or above in hot holding.
3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot
OBSERVATION: Observed wall mounted dispensers at three compartment sink
with their hoses submerged in liquid solutions. PIC to create air gap
between hoses and solutions to prevent potential contamination.
4-501 .18 REGULATION: Item 48 Warewashing facilities : installed, maintained, and
used; test strips -- Warewashing Equipment, Clean Solutions
Discussion Hood sticker dates 8/21/2024, in compliance.
Closing Correct Priority Item and Priority Foundation Item violations immediately;
Core Item violations within 10 days. Correct all violations in entirety
and maintain. Train and supervise staff. Failure to correct all
violations and maintain corrections may result in administrative action
and or fines. The text in this report is an unofficial version of the
state regulations. Official version of the state regulations may be found
at www.mass.gov/dph/fpp or by contacting the State House Book Store.
In Compliance Observed low temperature dish machine dispense sanitizer at
100 ppm via PIC's test strips; wiping cloths in labeled bucket measure
1875 ppm lactic acid via PIC's test strips. Observed egg patties in hot
holding drawer at 1370F; four cheese souffle on hot plate at point of
sale at 1760F; chicken noodle soup in hot holding well at 149°F; sliced
tomatoes in top rail of sandwich in line refrigerator #1 at 38°F; grilled
chicken in drawer of salad in line refrigerator at 39°F; sliced ham in
top rail of sandwich in line refrigerator 02 at 40°F; cut honeydew melon
in walk in refrigerator at 37°F.