The Panera Bread on Allstate Road in Dorchester, MA was inspected on August 22, 2012 and re-opened the next day, according to the Boston Board of Health website.
The violations included the foodborne illness critical violation of cold holding violations of tuna salad at 45 degrees Farenheit and chicken salad at 50 degrees Farenheit.
The restaurant, according to the report, was infested with fruit or drain flies, another foodborne illness critical violation.
The most disturbing was the lack of knowledge of the person in charge (PIC). Panera Bread in Massachusetts does their own in-house food safety training. The food safety training is good for 5 years. Without knowing where the person in charge was in the cycle of renewal, we can only speculate that they forgot to keep hot foods hot and cold food cold.
This lack of knowledge is evident when the PIC was loading lunch food in the two door sandwich refrigerator running at 59 degrees farenheit. Apparently, and again this is just speculation, that they didn’t look at the thermometer.
Finally, the person in charge not performing duties per food code under an imminent health hazard. a fruit fly infestation.
I think I’ll take my lunch.
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Derrick
December 20, 2012
(excuse the novel) I worked at Panera Bread in Columbia, Missouri for three years. The food really is a healthier choice compared to what’s out there, which is why I joined. However, the location had severe health code violations in my opinion. First off, the dishwasher was a piece of shit that never got the dishes cleaned. Most of the time, the food particles remained on the dishes if you overcrowd them like my associates did. I tried as hard as I could to keep the dishes clean, but was told to keep the front end clean instead. I fully understand the importance of keeping the tables clean for the next customer, but I consider the health of customers just as important, like anyone should. There was really no time to do both between the hours of 11-3pm. So during rush hour, you’d be eating off dirty dishes and wouldn’t realize it because the salads/sandwiches would cover the plates. The wood boards they use to make sandwiches on NEVER got cleaned. At the end of the night, they would simply run a hose over it to get the large food particles off it. So even if you got food to go, your sandwich would still be subjected to large amounts of bacteria. And yes, the cold foods weren’t cold between busy hours because the doors would constantly be open. The managers picked out the laziest person to check the temps of the foods so that there’d be no problems. The person would write fake temps in order for the chore to get done quick. I don’t understand why a health-conscious company would ignore the health of customers like that. This is just a few things I noticed there that I had a problem with.
And I don’t have a problem with the people there, they were all good people. But the pressure from the regional manager forced the store manager to cut corners that shouldn’t have been cut.
phar14
August 27, 2012
thank you