Au Bon Pain Store No. 41

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings4
• critical findings2

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Failed findings

• ⚠️Cold Holdingcritical
  Inspector note: Ham/cheese and spinach croissants holding in hot cabinet between 137F-138F.Must maintain a minimum temperature of 140F.Mgr. on site turned unit up(Reminder that once product falls below minimum hot holding temperature it must be reheated to 165F.). • Thai chicken salad in open air reach-in refridge at 50F.Hard boiled eggs at 47F.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Location Accessiblecritical
  Inspector note: Equipment stored in sink at warewashing station and a Supervisor was observed rinsing equipment in handsink at front cold station.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
• ⚠️Food Protection
  Inspector note: Missing sneeze gaurd at pastry station.Pastry product unprotected.
  code 08-3-305-307.11* · lower-severity findingstatus: Fail
• ⚠️Wiping Cloths Clean Sanitize
  Inspector note: Wiping cloths lying in warewashing sink and at handsink.Properly store in between useage.
  code 21-3-304.14* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 17, 2008: 4 findings appeared for the first time.

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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.