Au Bon Pain

• official resultAdministrative hearing
• inspection typeEating & Drinking w/ Take Out
• failed findings2
• critical findings2

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Cooked chicken holding in drawer at various temperature ranges between 134F-136F.3/2/2010-Sausage patty holding in hot drawer at 129F.The chicken breast and egg product in the same drawer temperatured over 140F.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: Thai peanut chicken slad at 43F Turkey Cobb Salad at 50F Chopped chicken portioned in top of refridge atb49.5F 50.3F and 54.2F.3/2/2010-Chopped chicken stacked 3 layers high temperatured at47.2F(top layer) 44.6F(middle layer and 38.9F(bottom layer).Deli turkey stacked high over the lip of pan was at 49F on top and 39F in the middle.This demonstration was done "again" for PIC to illustrate that product temperature can be achieved.Staff have to properly store product and PIC needs to properly train and monitor.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Fail on February 23, 2010: 2 findings recurred.

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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.