Information

  • Cafe

  • Manager

  • Conducted on

  • Prepared by

  • 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

Section 1 – Demonstration of Knowledge

  • 1.1.1 Manager certified by accredited program (2-102.11; 2-102.20)<br>Threshold: Cite if one non-compliant occurrence is observed.

  • 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.

Section 2 – Employee Health

  • 2.1.1 No sick or symptomatic food handler(s) at work (2-201.11 to 13)<br>Threshold: Cite if one non-compliant occurrence is observed.

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

Section 3 – Good Hygienic Practices

  • 3.1.1 No smoking, gum, or tobacco in food service area (2-.401.11)<br>Threshold: Cite if one non-compliant occurrence is observed.

  • 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.

  • 3.1.2 Proper drinking/eating in food service area (2-401.11; 3-301.12)<br>Threshold: Cite if one non-compliant occurrence is observed.

  • 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.

Section 4 – Preventing Contamination by Hands

  • 4.1.1 Proper hand washing procedure (2-301.12)<br>Threshold: Cite if one non-compliant occurrence is observed.

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

  • Wet hands in warm water

  • Apply soap

  • Rub hands together for 20 seconds, paying attention to the area between fingers, the wrists, and removing soil from underneath the fingernails.

  • Rinse hands thoroughly

  • Dry hands using a clean paper towel

  • Use the paper towel to shut off the faucet to prevent contamination of your clean hands

  • 4.1.2 Hand washing at appropriate times (2-301.14)<br>Threshold: Cite if one non-compliant occurrence is observed.

  • 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

  • 4.2.1 When gloves are required, food handlers do not contact ready-to-eat foods with bare hands (3-301.11 (B)(C))<br>Threshold: Cite if one non-compliant occurrence is observed.

  • 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.

  • 4.2.2 Single-Use Gloves are used properly (3-304.15 (A); 2-301.14 (H))<br>Threshold: Cite if one non-compliant occurrence is observed.

  • 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.

  • 4.3.1 Hand washing sinks are accessible and useable (5-205.11(A)<br>Threshold: Cite if one non-compliant occurrence is observed

  • 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.

  • 4.3.2 Hand washing sinks used only for hand washing. (5-205.11 (B))<br>Threshold: Cite if one non-compliant occurrence is observed.

  • 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.

  • 4.3.3 Hand washing sinks are clean (6-501.18)<br>Threshold: Cite if one non-compliant occurrence is observed.

  • 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.

  • 4.3.4 Soap is available at all hand washing sinks, including restrooms (6-301.11)<br>Threshold: Cite if one non-compliant occurrence is observed.

  • 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.

  • 4.3.5 Single use towels/heated-air, or high velocity hand drying device present at all hand washing sinks (6-301.12)<br>Threshold: Cite if one non-compliant occurrence is observed.

  • 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.

Section 5 – Approved Source

  • 5.1.1 Foods supplied only from approved sources (3-201.11 – 3-201.17)<br>Threshold: Cite if one non-compliant occurrence is observed.

  • 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).

  • 5.2.1 Food received at proper temperatures (3-202.11)<br>Threshold: Cite if one non-compliant occurrence is observed.

  • 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.

  • 5.2.2 Food packages are received in good condition (3-202.11; 3-202.15)<br>Threshold: Cite if one non-compliant occurrence is observed.

  • 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.

Section 6 – Protection from Contamination

  • 6.1.1 Proper use of food hierarchy in storage (3-302.11(A)(1)-(2))<br>Threshold: Cite if one non-compliant occurrence is observed.

  • 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.

  • 6.1.5 Cross contamination prevented during food storage and preparation (3-302.11; 3-302.15; 3- 303.11; 3-307.11)<br>Threshold: Cite if one non-compliant occurrence is observed.

  • 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.

  • 6.1.6 Equipment, utensils and food contact surfaces cleaned and sanitized at proper times (3-<br>304.11 (A))<br>Threshold: Cite if one non-compliant occurrence is observed.

  • 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)

  • 6.4.1 Contaminated/unwrapped/returned foods are not served to customers (3-306.14)<br>Threshold: Cite if one non-compliant occurrence is observed.

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

  • 6.6.2 Temperature of hot water sanitizing at the ware washing machine is 180° F – 194° F (82 - 90°C) (160°F and above at surface) (4-501.112)<br>Threshold: Cite if one non-compliant occurrence is observed.

  • 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).

  • 6.6.3 Proper concentration of chemical sanitizing at the 3-compartment sink (4-501.114)<br>Threshold: Cite if the sanitizer solution is not at the proper concentration; cite if manager does not use proper method to test.<br>

  • 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.

  • 6.6.4 Proper concentration of chemical sanitizing for dishwashing machine (4-501.114)<br>Threshold: Cite if one non-compliant occurrence is observed.<br>

  • 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.

  • 6.6.5 Food Contact Surfaces cleaned and sanitized (4-601.11; 4-602.11)<br>Threshold: For items where there are multiples (such as scoops, knives, tongs, ladles, lexans, etc) cite an opportunity if two or more items are observed unclean. For larger pieces of equipment (such as ice machines, tea dispensers, soda machines, slicers, etc) cite an opportunity if one or more is observed unclean.<br>

  • 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

Section 7 – Time and Temperature Control for Safety

  • 7.1.1 Raw animal foods cooked to proper internal cooking temperature (3-401.11)<br>Threshold: Cite if one non-compliant occurrence is observed.<br>

  • 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.

  • 7.2.1 Reheated product for hot holding reaches a minimum of 170° F (76.6°C) (3-403.11)<br>Threshold: Cite if one non-compliant occurrence is observed.<br>

  • 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.

  • 7.2.2 Reheating, for hot holding, is performed rapidly (Items are in temperature danger zone for less than 2 hours) (3-403.11)<br>Threshold: Cite if one non-compliant occurrence is observed.<br>

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

  • 7.3.1 TCS Foods properly cooled 140F°/60°C to 70°F/21°C within 2 hrs and to 40°F/4°C within 6 hours. (3-501.14)<br>Threshold: Cite if one non-compliant occurrence is observed.

  • 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.

  • 7.3.3 Food prepped at room temperature is done quickly in small batches. Reconstituted foods/salad and sandwich ingredients are cooled ≤40°F (5°C) within 4 hours<br>3-501.14; Best Practices<br>Threshold: Cite if one non-compliant occurrence is observed.<br>

  • 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.

  • 7.4.1 Items in hot holding at or above 140º F (60°C) (3-501.16)<br>Threshold: Cite if one non-compliant occurrence is observed.<br>

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

  • 7.5.1 TCS foods in cold holding are held at ≤ 40° F (4.4°C) (3-501.16)<br>Threshold: Cite if one non-compliant occurrence is observed.<br>

  • 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.

  • 7.6.1 Products are time and date labeled when time is used as a control (3-501.19)<br>Threshold: Cite if one non-compliant occurrence is observed.<br>

  • 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.

  • 7.6.2 No product using time as a control is expired when Time is a Public Health Control (3-501.19)<br>Threshold: Cite if one non-compliant occurrence is observed.<br>

  • 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.

Section 8 – Only Approved Chemicals are Present/Used

  • 8.1.1 Only institutional/food-grade/company approved chemicals are used (7-202.11)<br>Threshold: Cite if one non-compliant occurrence is observed.<br>

  • 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).

  • 8.2.1 Chemicals are properly labeled (7-102.11; 7-102.12)<br>Threshold: Cite if one non-compliant occurrence is observed.<br>

  • 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).

  • 8.2.2 Chemicals are properly stored (7-201.11)<br>Threshold: Cite if one non-compliant occurrence is observed.<br>

  • 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.

  • 8.2.3 Pesticides are applied by approved personnel only (7-202.12)<br>Threshold: Cite if one non-compliant occurrence is observed.<br>

  • 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.

  • 8.2.4 Containers previously used for chemicals not used for food storage (7-201.11)<br>Threshold: Cite if one non-compliant occurrence is observed.<br>

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

  • 8.2.5 Poisonous rodent bait is contained in a covered, tamper-resistant bait station (7-206.12)<br>Threshold: Cite if one non-compliant occurrence is observed.<br>

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

  • 8.2.6 First aid supplies and employee medication is properly labeled and stored (7-208.11(A) & (B))<br>Threshold: Cite if one non-compliant occurrence is observed.<br>

  • 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.

Section 10 – Insects/Rodents/Animals

  • 10.1.1 No pest activity is observed (6-501.111)<br>Threshold: Cite if one non-compliant occurrence is observed.<br>

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

Section 11 – Facility

  • 11.1.1 No sewage backed-up into facility; no water service. (5-402.11; 5-205.15)<br>Threshold: Cite if one non-compliant occurrence is observed.<br>

  • 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

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