North Shore Boulangerie

Year by year

Inspections

1. Oct 10, 2025 Re-inspection · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

2. Apr 29, 2025 Re-inspection · 1 priority foundation, 1 core, 1 repeat
   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

3. Apr 21, 2025 Routine · 3 priority, 2 priority foundation, 3 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     French Onion Soup in hot hold unit on the cookline is hot held at [114]°F. Soup was in hot holder for under 2 hours according to the main cook.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Soup was properly reheated.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Many food items in the prep table was cold held at [50]°F. Eggs - 51F, cooked tomato - 50 F, Cut tomato - 50 F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. All TCS foods were voluntarily discarded. The PIC called for service at the time of the inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     The sanitizer in the wiping cloth bucket was >1500 ppm which was obtained by the container of sanitizer at the 3 compartment sink.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020. The sanitizer was discarded and fresh sanitizer was obtained and at 400 ppm.

     Code 7-204.11

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quaternary ammonia test kit was not available for checking sanitizer concentrations. An employee was able to find an old quat tape in the basement but the tape was yellow.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. A sanitizer test kit shall be made available for employee use.

     Code 4-302.14

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth stored wrapped around the faucet of the handsink at the handsink by the bread oven.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The equipment and other nonfood contact surfaces are not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13