Panera Bread
FAILTuesday, February 8, 2022 at 3:42 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Spinach and Cheese Souffle was held at 125F on hot holding plate- PIC stated it was there since 9 am she voluntarily discarded 7.- Keep hot held foods at 135 or above to prevent bacterial growth and proliferaton.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths inside of solution that was not meeting the required PPM for a proper sanitizer solution- Store all wiping cloths in a sanitizer solution that meets the proper requirement of 200PPM.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-603.15-C
Washing Procedures for Alternative Manual Warewashing Equipment (C)
Staff was washing soiled equipment in the sanitizer bay Soiled equipment was also in the rinse bay and wash bay had clean equipment. - Train staff to properly wash rinse and sanitize in the correct wash bay from wash to sanitize...
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.