Ecosure Critical Audit

Table of Contents
Section 1 – Demonstration of Knowledge 2
Section 2 - Employee Health 3
Section 3 – Good Hygienic Practices 5
Section 4 – Preventing Contamination by Hands 6
Section 5 – Approved Source 9
Section 6 – Protection from Contamination 10
Section 7 – Time and Temperature Control for Safety 17
Section 8 – Only Approved Chemicals are Present/Used 21
Section 10 – Insects/Rodents/Animals 23
Section 11 – Facility 23
Section 12 – Operations 25

Assessment: A manager in the cafe must hold and be able to produce an accredited certification for food safety. For example, ServSafe from National Restaurant Association, National Registry from Environmental Health Testing, Prometrics, 360 Training or local jurisdiction standard. If applicable, the local or state requirement must also be met such as “a certified manager must be on duty at all times” or “certificate must be posted.” An expired certification is considered a violation.

Assessment: All associates and managers must comply with Panera Illness policy and must not work if sick or symptomatic

Assessment: Gum chewing by Managers or Associates while on duty in bakery cafes is not allowed. For the health and comfort of our customers and associates, Panera bakery-cafes are smoke-free environments. Use of tobacco or electronic cigarettes by associates and managers is not permitted anywhere on or around Panera bakery-cafes premises. Smoking, including using electronic cigarettes, is permitted outside the buildings in designated areas during scheduled breaks according to federal and local statutes.

Assessment: Associates will eat and drink only in areas designated by their general manager. No food or drink will be consumed in food preparation/serving areas. Any drinks consumed in back of house areas will have a lid and single straw and be stored in a designated area way from food preparation areas.

Assessment: Effective hand washing is essential to reducing the risk of spreading of communicable diseases.

Assessment: Examples of when Associates must wash hands:
• Before putting on gloves at the start of the shift
• Between handling dirty dishes and clean dishes at the dish machine
• Before putting on gloves anytime during the shift
• After using the restroom
• After eating, drinking or tobacco use
• After coughing or sneezing
• After handling cash, phone
• After leaving the workstation
• Anytime your hands become dirty
• At minimum, once an hour

Assessment: No bare hand contact with Ready-to-eat foods. Ready-to-eat foods shall be handled with gloved hands, bakery/deli tissue, or cleaned and sanitized utensils.

Assessment: Single-use gloves must be worn when handling Ready-to-eat foods, clean dishes, to cover a properly bandaged cut or sore on the hands. Gloves must be completely intact and changed whenever contaminated, damaged or torn.

Assessment: Hand washing sinks must be accessible, useable and located in the immediate work area which does not require passing through a door or going into the restroom. Associates and managers should be able to get to the sink and use it without having to move equipment or maneuver through obstructions.

Assessment: Hand washing sinks should be regularly cleaned and free of excessive food, dirt, and/or grime build-up to minimize potential contamination. No mold should be present in the caulking around the fixture.

Assessment: Hand washing sinks should be regularly cleaned and free of excessive food, dirt, and/or grime build-up to minimize potential contamination. No mold should be present in the caulking around the fixture.

Assessment: All hand washing sinks, including food preparation areas, front line and restrooms should be stocked with soap to ensure proper hand washing techniques are followed.

Assessment: All hand washing sinks, including food preparation areas, front line and restrooms must be equipment with single-use paper towels or high velocity hand drying devices to ensure proper hand washing techniques are followed.

Assessment: No food items from unapproved sources are observed in the facility. All food products and food packaging must be from Panera-approved suppliers and delivered by National Food Distribution Partner (Sygma), Fresh Dough Facilities and approved produce vendor. No foods or food packaging purchased outside of the approved supplier system (ex: grocery store).

Assessment: The bakery cafe should check every delivery of food to verify that product is received at temperatures appropriate for food safety. Refrigerated items must be received at 40°F (5°C) or below. Frozen items must be received solid to the touch. If deliveries arrive at improper temperatures, the items should be refused or marked for return.

Assessment: Food packages must be received in good condition and within expiration dates. Managers or associates must perform a visual inspection of packages as they arrive for delivery for any signs of product or temperature abuse, any irregularities such as pest activity and that products are not expired. Any item in poor condition should be marked "Do Not Use” or “Return for Credit" and should be segregated from usable inventory.

Assessment: Raw foods must not be stored over ready-to-eat foods when in refrigeration or in the freezer once out of original sealed packaging.

Assessment: Cross contamination must be prevented during food preparation and storage through protection from contamination. Raw fruits and vegetables must be thoroughly washed prior to prep and put into clean containers. Ice used as a coolant or for food storage should never be used as a food ingredient. No visible evidence of spoiled food such as mold, yeast, etc. unless the food item has been segregated for return. No direct chemical contamination of food.

Assessment: Cross contamination is prevented during food preparation through the proper cleaning and sanitizing of equipment. Equipment, utensils and contact surfaces must be properly cleaned and sanitized at the following times:
o Before food preparation
o When going from raw to cooked or RTE products—ex. using the same knife to cut raw produce without washing/rinsing/sanitizing before cutting a ready-to-eat product.
o Before using or storing a food temperature measuring device.
o At a minimum of every four hours (or 24 hours if kept ≤ 40°F or 4.4°C)

Assessment: Foods that are returned by a customer cannot be reserved or reused. Any food returned by the customer must be discarded.

Assessment: Hot water used to sanitize in the dish machine (instead of a chemical sanitizer) must be 180°F - 194°F (82-90°C) or a dish surface temperature of 160°F (71°C).

Assessment: The concentration of the sanitizer in the 3-part sink must be tested to ensure that dishes/utensils are being properly sanitized. Oasis 146 concentration must meet 150-400 ppm; any other sanitizer must meet manufacturer guidelines for concentration.

Assessment: Chemical sanitizer in low-temp dish machine must meet proper concentration. Chlorine sanitizer concentration 50-100ppm. Any other sanitizer must meet concentration per manufacturer guidelines.

Assessment: All equipment, utensils, and other food contact surfaces must be cleaned and properly stored. After cleaning and sanitizing, these items and surfaces must be protected from contamination between uses. Items include (but are not limited to):
• Small wares
• Magnetic knife bars and knife holders,
• Prep tables
• Slicers
• Cutting boards
• Soda/Tea nozzles
• Ice machines

Assessment: Raw foods such as egg soufflés, must be cooked to 165°F. Take product temperatures as food items come out of the oven to determine if they meet the proper internal cooking temperatures.
Check temperature with a calibrated, clean and sanitized thermometer.

Assessment: The internal cooking temperature of cooked foods that are being reheated for hot holding must be ≥170° F +/- 5° (24.8°C). Any product that is below temperature should be placed back in the device and reheated until proper temperatures are met. Each soup bag should be temped.

Assessment: Reheating must be performed rapidly using equipment designed for cooking (example: soup).

Assessment: Leftover soups must be rapidly cooled (in original package or transferred to plastic food bags and using an ice bath) from 140°F/60°C to 70°F/21°C within 2 hrs and to 40°/4°C F within 6 hrs to reduce the risk of microbial growth.

Assessment: TCS Foods that are prepared from ingredients at room temperature, such as chicken salad must be chilled to ≤40° F within 4 hours of prep. Items must be prepared in small batches and cooled to
< 40° F (5°C) within 4 hours. Do not leave large quantities of food not sitting out while being prepared.

Assessment: Hot TCS foods must be held at 140°F/60°C to reduce the risk of microbial growth.

Assessment: All cold potentially hazardous foods must be held at 40°F/4°C or less for serving or storage to reduce the risk of microbial growth. This applies to all protein, dairy and produce (includes but not limited to: cut leafy greens, cut tomatoes, cut melons, catering sandwiches/salads, Panini, sliced chicken/turkey) in cabinet coolers and items in the sandwich/salad bar.

Assessment: TCS foods, such as milk and cream at the coffee station, when time is used as a control for food safety, must be labeled with the time that it will expire. The time out of temperature control must be ≤ 4 hours.

Assessment: When time instead of temperature is used as a control for food safety, TCS products must be labeled with the time that it will expire and must be discarded once expired. The time it is maintained out of temperature control must be ≤ 4 hours.

Assessment: All of the chemicals in the facility are from approved sources or are approved for institutional use. No chemicals may be purchased for use in the café outside of approved sources (i.e.at a local store).

Assessment: Chemicals stored in the original container must have a legible manufacturer’s label. Chemicals in working containers must be labeled with the common name of the material (i.e. Sanitizer).

Assessment: Chemicals are properly stored away from food and food-related areas, and heat sources. Chemicals must be stored below food and food products or At least 12 inch distance from food and food packaging when on the same shelf. At least 3 feet from sources of heat or flame. Sanitizer buckets should be placed away from or below food preparation/service counters.

Assessment: Only a licensed pest control operator (PCO) can apply pesticides. No other pesticides or insect sprays, traps, etc are allowed in the bakery café.

Assessment: Chemical containers may not be used for food storage, transportation or dispensing, even if the container has been washed and sanitized.

Assessment: Poisonous rodent bait is contained and protected in covered, tamper-resistant bait stations.

Assessment: First aid supplies and associate medications must be clearly labeled and stored in an area where they do not pose contamination risk to food or food items. Personal medicine requiring refrigeration must be in a separate labeled container stored below food products.

Assessment: There can be no pest activity in bakery cafes; no live or dead insects, or rodent droppings.

Assessment: The facility must be free of sewage back-up. If it is a sewage back-up, the manager should contact appropriate corporate offices. The facility must have water service present in order to maintain operation