Cooked?✓
Panera Bread
February 25, 2011 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 5 code checks were marked passed.
Checks marked passed
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Cold HoldingcriticalInspector note: Tuna sandwich going out the door for a catering order at 48.4F.Sliced ham in prep refridge at 45.2F(Ham is at a point of service and must be at 41F).Please look into production and allow adequate time for phf to chill back down to 41F before being put out for service.Thermal bags should be utilized for Catering as oppossed to paperbag or box for phf(PHF should be at 41F when transferred to customer for cold foods).Cut fresh fruit out at vfront service station at 47-48F(Just prepared).Product must be chilled down to 41F and or below before being put out at point of service.Note:Majority of all products tested met temperature requirements!!
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Food Contact Surfaces CleancriticalInspector note: Low temperature chlorinating dishwasher in kitchen not registering any ppm(0ppm) with test kit.Please repair and utilize working unit in basement.Please have staff test frequently.
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Clean Cloths Hair RestraintInspector note: Food handler(supervisor) observed not wearing a proper hair restraint.Provide for ALL food handlers.
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Wiping Cloths Clean SanitizeInspector note: Wet cloths lying on counters tabletops in various spots throughout.
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Non-Food Contact Surfaces CleanInspector note: Shelving dusty where clean/sanitized utensils are hanging.
What changed since the previous inspection?
Compared with Fail on February 15, 2011: 5 previous findings did not recur.
Browse this restaurant's inspections
About this record
This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Analyze Boston.