Au Bon Pain

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

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Checks marked passed

• ✓(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Eggs cooked and placed in service line 47F-57F. Removed and placed in walkin to cool to below 41F
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical
  Inspector note: Sanitizer from automated disenser at 117F. Per manufacturers specifications temperature shall be at 65F-75F
  code 590.004/4-501.114-P*** · critical food-safety factorstatus: Pass
• ✓Good Repair and Proper Adjustment-Equipment (C)
  Inspector note: Drain not proerly closing in sanitizer bay of 3 bay sink. Employees using rags to plug drain
  code 590.004/4-501.11-C* · lower-severity findingstatus: Pass
• ✓Cleaning Frequency and Restrictions (C)
  Inspector note: Floor under and behind equipment with soils and debris
  code 590.006/6-501.12-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 26, 2019: 4 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.