✓

Au Bon Pain

July 21, 2015 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 6 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: display case/yogurt 46 degrees/cut strawberries 45 degrees/muesli 53 degrees/premade chicken avocado sandwich 44 degrees/provide proper temperature of 41 degrees or below large tuna container at front line 45 degrees/provide proper temperature of 41 degrees or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Food Container Labels

Inspector note: kitchen/properly label all spray bottles
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: spinach croissants 77 degrees/cooling at room temperature for 45 minutes/provide proper cooling methods
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
PHF's Properly Thawed

Inspector note: frozen pre-cooked chicken defrosting at room temperature/properly defrost under refrigeration
code 06-3-501.13* · lower-severity findingstatus: Pass
Improper Maintenance of Floors

Inspector note: kitchen and front line/move all shelving at clean fliir area
code 36-6-501.11-.12* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: rear bakery area/clean/organize entire area
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on July 14, 2015: 6 previous findings did not recur.

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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.