Au Bon Pain

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings6
• critical findings1

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Mac and Cheese. 110 degrees. Provide proper temp of product while hot holding
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Non-Food Contact Surfaces
  code 15-4-202.16* · lower-severity findingstatus: Fail
• ⚠️Equipment Thermometers
  Inspector note: Provide thermometers for all refrigerators
  code 17-4-204.112/.115* · lower-severity findingstatus: Fail
• ⚠️Wiping Cloths Clean Sanitize
  Inspector note: Provide proper storage of wiping cloths. Keep in sanitizer when not in use
  code 21-3-304.14* · lower-severity findingstatus: Fail
• ⚠️Non-Food Contact Surfaces Clean
  Inspector note: clean shelving below counters at service area
  code 23-4-602.13* · lower-severity findingstatus: Fail
• ⚠️Premises Maintained
  Inspector note: Remove all unused items from storage in storeroom and organize all remaining supplies
  code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on June 25, 2009: 4 findings appeared for the first time. 2 findings recurred. 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.