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Au Bon Pain

April 12, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings3

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Failed findings

Coolingcritical

Inspector note: Prepared sandwiches in grab and go self service cooler at 46F. Ensure product is properly cooled after preparation before being placed out for service
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Diced meat in lift top sandwich unit at 50F. Ensure product held at 41F or below. Prepped less than 2 hours prior to inspection. Removed and placed in walkin
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: Establishment sanitizing equipment in sanitizer solution above approved limits- Add water to solution until proper repairs are made
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
Dishwashng Facilities

Inspector note: Quats Sanitizer from automated dispenser at 500+ppm. Repair to ensure quats sanitizer is maintained at 200-400ppm
code 16-4-501.11/.15* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 23, 2017: 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.